Pastry Cook Summer 2026

Position Summary:

As a member of the Food & Beverage team you will workdirectlywith thePastry Chefto meetdailyoperational needs of thebakery position willoperatein a workingbakery prepping fooditemsbakingandoperating kitchen aPastryCook you will work directly with thePastyChefon safe operating of kitchen equipment executing recipes followingpars sanitation procedures and cleanlinessin accordance withstate and federal health code requirements.

Job Requirements:

• Excellent communication skills in English both verbal and written.
• Must be able to move lift carry push pull and place objects weighing up to 50 pounds withoutassistance.
• Position requires frequent bending reaching overhead twisting kneeling crouching and consistent use of hands fingers and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.â
• Regularly required to talk hear adjust vision to both day and night lighting and be able to focus on distant and close-range objects.
• Regularly required to taste and smell.â
• Available to work flexible hours including weekends and can vary between 5am-2am weekends and holidays.
• Position requires handling of food and beverage products potentiallycontainingbut not limitedto:dairy gluten wheat soy eggs peanuts tree nuts sesame garlic onions shellfish or fin fish.
• Position requires potential exposure to wet and/or humid conditions steam and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to travel to Snowbasin for scheduled shifts.

Essential Duties & Responsibilities:

• Read understand and abide by the employee handbook and resort & department polices & procedures.
• Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests and co-workers.
• Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
• Underthe directionof F&B Director Executive Chef and Chef de Cuisine a focus on sustainability practices built into standard operating procedures and daily operations.
• Executes recipes andfollowsstation guides and prep lists meticulously.
• Operated efficiently able to be self-sufficient in executing a task list when coordinated by the Pastry Chef.
• Adheres to quality consistency of product andportioncontrol standards for all food items.
• Followsall opening closing and cleaning checklists accurately.
• Participates in and promotes safety and accident prevention.
• Perform otherduties asassigned by management.

Qualifications:

• Utah Food Handlers Permit
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Required Experience:

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