Pastry Cook

Pastry Cook Banquets and Buffets

Skytop Lodge | Afternoon and Evening

A great dessert leaves a lasting impression. At Skytop Lodge, we’re looking for a Pastry Cook who takes pride in the details and enjoys bringing a busy service together with a team.

Working alongside our Executive Pastry Chef, you’ll prepare desserts for banquets and buffets, moving from production to finishing and service. This is a hands-on role for someone who cares about flavor, presentation and consistency—and brings that same care to the people they work with.

WHAT YOU'LL DO:

• Bake and prepare pastries, cakes and desserts for banquet functions and buffet service.
• Turn daily production lists and Banquet Event Orders (BEOs) into organized prep, accurate quantities and desserts ready on time.
• Finish, garnish and plate desserts with care, keeping quality consistent from the first portion to the last.
• Help set up dessert buffets, maintain presentation and replenish items throughout service.
• Work closely with the pastry and banquet teams, communicate changing needs and help teammates keep service moving.
• Keep your station, tools and equipment clean. Follow food safety and allergen procedures, label and rotate products, and manage portions to reduce waste.
• Contribute ideas for seasonal desserts and buffet offerings, and leave the next shift organized and prepared.

WHAT YOU'LL BRING:

• Experience in a professional bakery or kitchen, with a foundation in baking, pastry preparation and dessert presentation.
• Comfort using standard pastry equipment, following recipes, scaling batches and balancing prep with service deadlines.
• A dependable work ethic, a willingness to learn and the ability to stay organized when the pace picks up.
• Respect for your teammates and pride in the work you put in front of a guest. A degree in baking and pastry or a related field is preferred.

WHAT WE OFFER:

Competitive wages, health benefits, a 401k, paid time off, yearly wage increases and use of certain property amenities. You’ll work with a dedicated pastry team and build experience across banquet and buffet production.

THE SCHEDULE AND THE WORK:

Primarily afternoon into evening, with start and end times based on banquet schedules, buffet service and business needs. Weekend and holiday availability is required. The role involves standing for extended periods, working in warm conditions and safely lifting up to 50 pounds.

REPORTS TO: Executive Chef / Executive Pastry Chef

NOTICE:

Job descriptions are not intended, and should not be construed, to be exhaustive lists of all responsibilities, skills, efforts, or working conditions associated with a job. While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush job, or technological development) dictate. Because of various seasonal requirements, jobs in other areas of the resort may be offered as a replacement for this position to include work in other areas e.g. grounds maintenance, housekeeping, kitchen, etc.