A Pastry Chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and cafés.
The Pastry Cook is responsible for preparing high-quality baked goods and desserts in accordance with Promontory Club's standards. The Pastry Cook will work under the guidance of the Pastry Chef and kitchen leadership to ensure consistent production and presentation of all pastry items. This role requires attention to detail, efficiency, and teamwork.
SPECIFIC JOB REQUIREMENTS
1 to 4 years of experience in a pastry or baking role Ability to produce accurate, consistent, and high-quality products efficiently Strong communication skills and ability to work well with others Ability to follow recipes and execute bakery menu items for banquets and restaurants Maintain a clean, safe, and organized work environment Willingness to work early mornings, evenings, weekends, and holidays Ability to stand for long periods and lift/carry full sheet pans Must provide basic pastry tools as needed Valid driver's license preferred
JOB DUTIES AND RESPONSIBILITIES
Prepare a variety of baked goods, including cakes, breads, pastries, and desserts Assist in assembling and decorating pastries, tarts, and cakes Work with chocolate, pastry creams, glazes, and other dessert components Follow standard recipes to ensure consistency in taste and presentation Maintain proper storage and rotation of ingredients to minimize waste Support overall kitchen operations and assist with other tasks as needed Uphold Promontory Club's quality standards and brand guidelines Maintain a positive and professional attitude in the workplace Ensure compliance with all health and safety regulations
EDUCATIONAL REQUIREMENTS AND CERTIFICATIONS
High school diploma or GED preferred Must have or be able to obtain a State of Utah food handler's certification within two weeks of employment Culinary degree or certification preferred but not required
PREVIOUS EXPERIENCE REQUIRED
1 year of previous pastry or baking experience preferred Experience in high-volume production or banquet settings is a plus
PHYSICAL REQUIREMENTS
Ability to exert up to 10 pounds of force occasionally Standing for extended periods and handling kitchen equipment
Starting Wage:
Commensurate with experience Promontory offers competitive wages, holiday pay, employee meals, and golf on two award-winning courses. Promontory Club is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military, and veteran status.
