Pastry Cook I, II, & III

Montage International•USA - UT - Montage Deer Valley, UT

About The Position

Montage International is seeking a Pastry Cook at MDV. The role prepares high-quality food products for restaurant and banquet service according to menu descriptions and hotel standards. The cook helps maintain kitchen supplies and cleanliness, coordinates with kitchen staff to execute orders on time, and works collaboratively and professionally to meet production goals and keep kitchen operations running smoothly. The position may include assisting with training, mentoring kitchen staff, creating menu items and specials, and applying food-product knowledge, sanitation standards, and culinary techniques to fulfill guest orders with skill and attention to detail. The cook is expected to deliver memorable guest experiences and perform additional duties as assigned based on business needs. The posting describes Pastry Cook I, II, and III, but the listed requirements and duties appear under Pastry Cook I. Candidates should enjoy producing pastries with consistent appearance, color, and taste; value exceptional guest service; and be open to learning and helping others develop. The position requires a flexible schedule, including weekends and holidays, and has physical demands that include prolonged standing and mobility, repetitive motions, bending, and regularly lifting and carrying up to 50 pounds. It also requires pushing and pulling food-serving equipment and carts weighing up to 200 pounds on a semi-regular basis.

Requirements

Knowledge of pastry techniques and cooking methods.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Strong attention to detail and accuracy.
Ability to work a flexible schedule, including weekends and holidays.
Ability to collaborate in a team environment with excellent communication skills.
At least three years of cooking experience in a standalone restaurant or hotel environment.
Ability to stand and remain mobile for extended periods during scheduled shifts.
Ability to lift and carry up to 50 pounds regularly and for extended periods during a shift.
Ability to push and pull food-serving equipment and carts weighing up to 200 pounds on a semi-regular basis.

Nice To Haves

Luxury hotel experience.

Responsibilities

Prepare high-quality food products for restaurant and banquet service according to menu descriptions and hotel standards.
Restock kitchen supplies and food items and maintain the cleanliness of the work area.
Coordinate with kitchen staff to ensure timely preparation and execution of food orders.
Collaborate with associates to meet production goals and support smooth kitchen operations.
Assist with training new kitchen associates.
Supervise and mentor pastry cooks and kitchen staff, providing guidance and support as needed.
Create new menu items and specials.
Maintain knowledge of food products, sanitation standards, and culinary techniques to execute dishes at a high level.
Fulfill guest orders in a timely manner with attention to detail.
Deliver on guest expectations and create memorable guest experiences.
Perform additional duties as assigned based on business needs.