Pastry Cook

Salamander Hospitality•Middleburg, VA

11d•$0 - $20•Onsite

About The Position

Located at the award-winning Salamander Middleburg Resort & Spa, Harrimans Virginia Piedmont Grill is a Forbes Five-Star fine dining restaurant recognized for its innovative cuisine and exceptional guest experience. Our culinary team celebrates the rich agricultural heritage of Virginia by creating seasonal menus featuring locally sourced ingredients, handcrafted breads, artisan pastries, fresh seafood, premium butcher's cuts, and imaginative desserts. This is an outstanding opportunity for an experienced Pastry Cook, Baker, or Pastry Chef looking to grow their career in luxury hospitality while working alongside an exceptional culinary team. POSITION SUMMARY The Pastry Cook is responsible for preparing and presenting high-quality pastries, desserts, artisan breads, breakfast pastries, ice creams, garnishes, and baked goods for our fine dining restaurant, banquet events, weddings, private dining, and off-site catering. This position requires creativity, precision, organization, and a commitment to culinary excellence.

Requirements

High school diploma or equivalent required.
Culinary school training or a minimum of two years of pastry, baking, or professional pastry kitchen experience preferred.
Experience in a luxury hotel, resort, bakery, restaurant, or fine dining environment is highly preferred.
Strong knowledge of pastry production, artisan breads, dessert preparation, and baking techniques.
Understanding of food safety, sanitation, and HACCP standards.
Experience operating commercial kitchen equipment including mixers, ovens, slicers, grinders, and food processors.
Ability to accurately follow recipes, measurements, and production schedules.
Strong organizational skills and attention to detail.
Ability to thrive in a fast-paced culinary environment while maintaining exceptional quality.

Responsibilities

Prepare pastries, cakes, desserts, cookies, tarts, breads, breakfast pastries, ice creams, and specialty baked goods following established recipes and presentation standards.
Produce desserts and baked items for fine dining service, banquets, weddings, special events, buffets, and catering.
Prepare and execute banquet dessert plating and buffet presentations according to BEO specifications while meeting service deadlines.
Bake daily artisan breads and breakfast pastries for restaurant service.
Assist with lunch and dinner plating stations when business demands require.
Maintain exceptional food presentation, quality, consistency, and portion control.
Ensure proper food storage, labeling, dating, and rotation following FIFO procedures.
Minimize food waste while maintaining product freshness and controlling food costs.
Maintain a clean, organized, and sanitary pastry kitchen in accordance with ServSafe, health department, and food safety standards.
Properly clean and maintain mixers, ovens, slicers, food processors, and other kitchen equipment.
Assist with specialty desserts, seasonal menu changes, holiday offerings, and cross-training throughout the culinary department.
Follow all resort safety, sanitation, and HACCP guidelines.
Perform additional duties as assigned.