Pastry Cook - Winter 26/27

Grand America Hotels & Resorts•Huntsville, 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 food preparation and baking, as well as operating kitchen equipment. The Pastry Cook follows recipes, station guides, prep lists, sanitation procedures, and cleanliness standards in accordance with state and federal health requirements. The position requires flexible scheduling, including weekends and holidays, and the ability to travel to Snowbasin for scheduled shifts.

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 perform frequent bending, overhead reaching, twisting, kneeling, and crouching, and to use hands, fingers, and arms consistently.
Ability to stand and walk for extended periods or an entire work shift in indoor and outdoor environments.
Ability to talk and hear regularly, 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 may vary between 5 a.m. and 2 a.m.
Ability to travel to Snowbasin for scheduled shifts.
Utah Food Handler’s Permit.
Must be at least 18 years old.
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.

Responsibilities

Work with the Pastry Chef to meet the bakery department’s daily operational needs.
Prepare food items, bake, and operate kitchen equipment safely.
Execute recipes and follow station guides and prep lists meticulously.
Follow pars, sanitation procedures, and cleanliness requirements in accordance with state and federal health codes.
Work efficiently and independently on task lists coordinated by the Pastry Chef.
Maintain food quality, product consistency, and portion-control standards.
Follow opening, closing, and cleaning checklists accurately.
Maintain awareness of state and federal sanitation procedures and food-safety practices.
Support sustainability practices incorporated into standard operating procedures and daily operations.
Read, understand, and abide by the employee handbook and resort and department policies and procedures.
Maintain a positive work environment by communicating courteously and professionally with guests and coworkers.
Participate in and promote safety and accident prevention.
Perform other duties as assigned by management.