Pastry Cook

Sundance Mountain Resort•Sundance, UT

6d•Onsite

About The Position

Properly bakes and prepares cakes, cookies, pies, custards, and plated desserts to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment.

Requirements

Minimum 6 months professional baking experience, or current student of culinary college or technical school.
Knowledge of basic dessert techniques, bread baking and dessert production.
A desire to learn and improve pastry skills.
Must possess or obtain a valid food handlers permit within 30 days of employment.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
The employee is occasionally required to stoop, kneel, crouch, or crawl.
The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
Must be 18 years of age or older.

Responsibilities

Measures and mixes ingredients using commercial mixers to form dough, batter, cookies, pies, and fancy pastries.
Prepares and cooks ingredients for pie fillings, custards, or other desserts.
Mixes ingredients to make icings and decorates cakes and pastries.
Follows recipes written by pastry chef.
Cleans and sanitizes equipment and work station.
Demonstrates basic understanding of breads, cake decorating, and cookies.
Exhibits familiarity of chocolate work.
Reads and follows basic recipes and procedures.
Competent in basic knife skills.
Exhibits understanding of basic salad preparation, and dressing preparation.
Reads BEOS and understands prep sheets.
Follows directions on plating of desserts.
Fills out prep sheets clearly and accurately.
Starts to train on other production tasks.
Complies with health code standards at all times.
Maintains station throughout shift to ensure smooth execution production list.
Follows standards for rotating and labeling food.
Stores food at the proper temperature.
Cleans and organizes all coolers before end of shift.
Cleans work area prior to checking out with the Chef.
Supports recycling program.
Minimizes waste.
Contributes to a positive work environment.