Position Overview:

The Pastry Cook is responsible for producing high-quality pastries, desserts, and baked goods for the resort s restaurants, Kaffeehaus, catering, and banquets. This role requires creativity, precision, and a passion for European-style desserts. The ideal candidate will thrive in a collaborative environment and take pride in delivering consistent, elegant products that elevate the guest experience.

Key Responsibilities:

Prepare a wide variety of pastries, desserts, cookies, tarts, cakes, and plated sweets. Assist in mise en place, daily prep lists, and production schedules. Execute recipes with attention to detail and presentation standards. Assist in designing and testing new desserts and seasonal items. Ensure proper storage, labeling, and rotation of product (FIFO). Support banquet and restaurant service by preparing dessert components in advance. Maintain a clean and organized workstation and uphold kitchen sanitation standards. Assist with inventory, ordering, and stock levels of pastry-specific ingredients. Participate in quality control, taste testing, and plate-ups during service.

Qualifications:

1-2 years pastry experience in a commercial or resort kitchen preferred. Culinary or pastry degree/certificate preferred. Strong knowledge of baking techniques, ingredient function, and pastry equipment. Familiarity with plated dessert execution and finishing techniques. Ability to work early mornings, weekends, and holidays. ServSafe certification or Vermont equivalent (preferred or must obtain upon hire). Passion for pastry, hospitality, and Trapp Family Lodge s Austrian-inspired values.