Pastry Cook

LMLC OPERATIONS LLC•Big Sky, MT

13d•$20 - $22•Onsite

About The Position

Moonlight Basin is seeking a Pastry Cook to work closely with the Executive Pastry Chef and Pastry Sous/Lead to craft desserts and confectionery, design seasonal menus, and develop recipes for the property’s pastry needs. The role is based in a professional pastry kitchen and involves preparing, baking, presenting, and maintaining pastry products and supplies. This position has no direct supervisory responsibilities. Moonlight Basin describes its workplace as inclusive, rewarding, and team-oriented, with associates working in a diverse workforce of local, seasonal, and international team members. Work hours vary and may include evenings, weekends, and holidays. The kitchen environment includes exposure to heat from ovens and equipment, sharp tools, and hot surfaces. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

At least two years of experience working in the food industry as a Pastry Cook or Baker.
High school diploma.
Ability to read recipes and follow directions.
Ability to read and speak English fluently.
Ability to handle knives, pots, pans, and kitchen equipment—including slicers, grinders, choppers, and industrial mixers—efficiently and safely.
Ability to work evenings, weekends, and holidays as needed.
Positive attitude and ability to work in a group while maintaining positivity.
Ability to work effectively in a high-energy, busy environment and under pressure.
Keen attention to detail.
Ability to stand for long periods.
Ability to lift up to 50 pounds multiple times a day.
Ability to perform repetitive hand and finger motions and frequently bend and twist.
Visual acuity for near and depth perception and color perception, including to read recipes, write orders, and check food presentation.

Responsibilities

Scale and label ingredients before mixing or completing recipes.
Mix recipes according to procedures provided by the Chef or recipe binder.
Bake prepared items according to procedures provided by the Chef or recipe binder.
Prepare Grab & Go items for various areas on the property.
Deliver items to the Members Lounge, buffet display, or Employee Dining and ensure an attractive, clean presentation.
Garnish items as instructed.
Monitor baking ingredient stock and notify the Executive Pastry Chef when supplies, ingredients, or equipment are needed for the pastry section.
Follow instructed sanitation procedures.
Keep kitchen work and storage areas clean and organized.