Pastry Production Baker

Kalahari Resorts & Conventions•Pocono Township, PA

3d•Onsite

About The Position

At Kalahari Resorts & Conventions, we don’t just create vacations—we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. As a family-owned company, our Promise is simple: Lead with Love. This means caring deeply for our guests, associates, and communities—treating people like family, giving back generously, and creating spaces where everyone feels valued. Through our partnership with charity: water, we’re also committed to bringing clean water to one million people in Africa. Kalahari Resorts & Conventions is seeking a Baker. In this role, you will assist the Pastry Sous Chef in bake shop operations assuring the proper preparation of all baked items for the Resort’s restaurants, food and beverage outlets, and banquet day-to-day pastry production and operations. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll enhance the guest experience by creating fresh, high-quality pastries and desserts that add memorable flavor to every meal and celebration. This is an hourly wage role.

Requirements

1-2 years experience in a high-volume/fine dining/Banquet/Pastry production kitchen, preferably in a hotel/resort environment is helpful.
An associate’s degree in F&B and/or course certification from an accredited Culinary Institute is helpful.
A leadership style rooted in collaboration, respect, and service to others.

Responsibilities

Help Pastry Sous Chef decorative cakes, statuaries and ornaments for special events, parties, and banquets.
Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the pastry areas, associates and guests.
Keep an open line of communication with Pastry Sous Chef and Executive Pastry Chef and Banquet Departments and keep them posted on what is happening in the department