Pastry Cook

Viceroy Hotels Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy's portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal's Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026. Location The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho's Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally. Overview Located at the southeast corner of Main Street and River Street East—the gateway to downtown Ketchum, Idaho—and just minutes from Bald Mountain's River Run base, this exceptional property will debut as Sun Valley's first luxury hotel and for-sale residence offering. As part of the Viceroy team, you'll help bring our signature experiential hospitality to one of North America's most iconic, year-round mountain destinations. The Pastry Cook is responsible for assisting in the preparation, production, baking, and presentation of pastries, breads, desserts, and specialty baked goods across the resort's culinary operations. Reporting directly to the Pastry Chef and Culinary leadership team, this role supports restaurant, banquet, café, in-room dining, employee dining, and special event culinary operations while maintaining exceptional quality, consistency, cleanliness, and presentation standards aligned with Viceroy luxury hospitality expectations. This role may support multiple kitchen stations and broader culinary operations throughout the resort based on operational needs and business demands. As part of the opening culinary team, the Pastry Cook (Baker) will support the development and execution of pastry production standards, organization, and operational systems for the resort. This role requires creativity, consistency, organization, and the ability to perform in a fast-paced, high-volume, seasonal luxury hospitality environment. Responsibilities Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. Prepare, bake, and present pastries, breads, desserts, breakfast pastries, confections, and specialty baked goods according to established recipes and resort standards. Assist with daily pastry and bakery production for restaurant, banquet, café, in-room dining, employee dining, and special event operations. Maintain consistency in quality, flavor, portioning, and presentation standards throughout all pastry and bakery offerings. Complete daily mise en place, prep work, baking schedules, and station setup prior to service periods. Assist with dessert plating, buffet displays, banquet production, and seasonal culinary activations as assigned. Follow all standardized recipes, production methods, portioning guidelines, and presentation specifications. Maintain cleanliness, sanitation, organization, and operational readiness throughout pastry and bakery production areas. Ensure proper handling, labeling, dating, storage, and rotation of all food products and ingredients. Follow all food safety, sanitation, HACCP, and health department regulations and standards. Monitor product freshness, quality, and inventory levels throughout pastry operations. Operate and maintain cleanliness of bakery, pastry, and kitchen equipment safely and efficiently. Assist with inventory organization, requisitions, waste reduction, and operational efficiency initiatives. Support banquet and large-scale event pastry production while maintaining quality and presentation standards. Work collaboratively with pastry, culinary, stewarding, banquet, and front-of-house teams to support seamless resort operations. Participate in mock service exercises, operational walkthroughs, and pre-opening culinary initiatives as needed. Utilize proper communication and teamwork to support operational efficiency throughout culinary operations. Attend required meetings, trainings, and departmental lineups. Maintain regular attendance, punctuality, professional appearance, and grooming standards. Ensure overall guest satisfaction through professionalism, culinary execution, consistency, and attention to detail. Perform other duties as assigned by management. Qualifications Previous pastry, bakery, culinary, restaurant, hotel, resort, or hospitality experience preferred. Previous luxury hospitality or high-volume culinary experience preferred. High School diploma or equivalent preferred. Strong knowledge of baking techniques, pastry production, breads, desserts, doughs, and presentation standards. Familiarity with chocolate work, laminated doughs, artisan breads, or specialty desserts is considered an asset. Savory culinary experience and familiarity with broader kitchen operations is considered an asset. Knowledge of food safety, sanitation, HACCP standards, and health department regulations. Ability to work efficiently in a fast-paced, seasonal luxury hospitality environment. Ability to multitask, prioritize responsibilities, and maintain consistency during high-volume production periods. Strong organizational, communication, and teamwork skills. Ability to effectively communicate professionally with team members and leadership. Must maintain a positive, professional, and service-oriented demeanor at all times. Ability to stand, walk, bend, kneel, lift, and perform physical kitchen duties throughout the shift. Must be able to occasionally lift, carry, push, or pull up to 50 pounds and frequently move up to 20 pounds. Ability to work early mornings, evenings, weekends, holidays, and varying shifts based on operational demands. Must maintain confidentiality and professionalism in all guest and operational matters.