Pastry Cook - Winter 26/27

Snowbasin Resort•Ogden Valley, UT

About The Position

As a member of the Food & Beverage team, the Pastry Cook works directly with the Pastry Chef to meet the bakery department’s daily operational needs. The role is based in a working bakery and involves preparing food items, baking, and operating kitchen equipment. The Pastry Cook follows recipes and par levels, uses kitchen equipment safely, and adheres to sanitation and cleanliness procedures in accordance with state and federal health code requirements. The position requires flexible availability, including weekends and holidays, and the ability to travel to Snowbasin for scheduled shifts. The work may involve exposure to wet or humid conditions, steam, extreme heat and cold, and toxic or caustic chemicals, as well as handling food and beverage products that may contain common allergens.

Requirements

Excellent verbal and written communication skills in English.
Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Ability to frequently bend, reach overhead, twist, kneel, crouch, and consistently use hands, fingers, and arms.
Ability to stand and walk for an extended period or an entire work shift in indoor or outdoor environments.
Ability to talk, hear, adjust vision to day and night lighting, and focus on distant and close-range objects.
Ability to taste and smell regularly.
Availability to work flexible hours, including weekends and holidays; schedules can vary between 5 a.m. and 2 a.m.
Ability to handle food and beverage products that may contain dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
Ability to work with potential exposure to wet or humid conditions, steam, extreme heat and cold, and toxic or caustic chemicals.
Ability to travel to Snowbasin for scheduled shifts.
Utah Food Handler’s Permit.
Must be 18 years or older.

Responsibilities

Read, understand, and follow the employee handbook and resort and department policies and procedures.
Help maintain a positive work environment by communicating courteously and professionally with guests and coworkers.
Maintain awareness of state and federal sanitation procedures and industry food safety practices.
Follow sustainability practices incorporated into standard operating procedures and daily operations, under the direction of the F&B Director, Executive Chef, and Chef de Cuisine.
Execute recipes and meticulously follow station guides and prep lists.
Work efficiently and independently on task lists coordinated by the Pastry Chef.
Meet quality, product consistency, and portion-control standards for all food items.
Accurately follow opening, closing, and cleaning checklists.
Participate in and promote safety and accident prevention.
Perform other duties as assigned by management.