Pastry Cook

Position Overview:

The Pastry Cook at Edgewood Tahoe Resort contributes to the resort's world-class culinary program by preparing high-quality pastries, desserts, and baked goods that reflect the standards of a Forbes-rated luxury property. This role requires exceptional attention to detail, strong technical skill, creativity, and a commitment to delivering memorable guest experiences through exquisite presentation and consistency.

Key Responsibilities:

• Prepare, bake, and plate a variety of pastries, breads, confections, and specialty desserts according to established recipes and resort standards.
• Assist in menu development, seasonal offerings, and feature desserts under the direction of the Executive Pastry Chef.
• Ensure all products meet the resort's presentation standards, portion controls, and quality guidelines.
• Maintain precision in flavor balance, texture, and visual appeal to support Forbes and brand standards.
• Follow recipes, production schedules, and plating guides to ensure consistency across all outlets, including fine dining restaurants, cafe, in-room dining, and banquet events.
• Monitor baking times, temperatures, and ingredient freshness to maintain superior product quality.
• Uphold strict sanitation and food safety practices in accordance with local health codes and resort policies.
• Maintain cleanliness and organization of pastry workstations, equipment, and storage areas.
• Ensure proper labeling, dating, rotation, and storage of all ingredients and prepared items.
• Communicate effectively with supervisors regarding inventory needs, product shortages, or equipment issues.
• Perform other related duties as assigned to support the success of the team and business.

Qualifications and Skills:

• Ability to work flexible schedules, including nights, weekends, and holidays.
• 1 year of pastry or baking experience in a luxury hotel, resort, fine dining restaurant, or high-volume pastry operation.
• Strong understanding of pastry techniques including baking, lamination, chocolate work, custards, mousses, and plated dessert assembly.
• Ability to follow detailed recipes and execute consistent, high-end presentation.
• Knowledge of food safety and sanitation regulations (ServSafe certification is a plus).

Physical Requirements:

• Must be able to safely lift, move, and stack items weighing up to 40 lbs.
• Able to perform physical tasks, including bending, lifting, and standing for extended periods.