Pastry Cook

Boardwalk IG Management LLC•Yountville, CA

23h•Onsite

About The Position

The Pastry Cook is responsible for preparing, baking, and presenting a variety of high-quality pastries, desserts, and baked goods while consistently upholding Forbes Travel Guide Five-Star standards. The ideal candidate will possess a strong foundation in pastry techniques, a commitment to excellence, and a desire to deliver memorable guest experiences.

Requirements

Demonstrate a refined sense of urgency, attention to detail, and elegance in execution.
Uphold exceptional cleanliness and organization in all workstations and equipment.
Ensure visual appeal, portion accuracy, and plate consistency in every item served.
Communicate effectively and respectfully with team members and leadership to maintain smooth kitchen operations.
Consistently go beyond expectations in the pursuit of excellence and guest satisfaction.
Minimum 1–2 years of pastry experience in a luxury hotel, resort, or fine dining environment.
Strong knowledge of classic and contemporary pastry techniques.
Ability to work under pressure in a fast-paced, team-oriented environment.
Flexible schedule including weekends, holidays, and early mornings or late evenings.
Current food handler’s certification.

Nice To Haves

Culinary degree or pastry certification preferred.
Familiarity with Forbes Five-Star or AAA Five-Diamond standards highly preferred.

Responsibilities

Prepare and execute a variety of desserts, pastries, bread, and confections according to standardized recipes and quality expectations.
Maintain Forbes standards in all aspects of preparation, presentation, and service delivery.
Ensure mise en place is complete, fresh, and aligned with forecasted guest volume.
Work cleanly and efficiently while maintaining the highest food safety and sanitation standards.
Collaborate closely with other culinary team members to support service needs for à la carte, banquets, and in-room dining.
Conduct regular quality checks on ingredients and finished products to ensure consistency.
Receive and properly store ingredients and supplies in accordance with health codes and internal SOPs.
Follow directions from the Pastry Sous Chef and Executive Sous Chef and be proactive in asking questions to improve technique and knowledge.
Assist with inventory, stock rotation, and daily production logs.
Contribute to a positive, respectful, and inclusive kitchen culture.