The Pastry Cook supports the resort’s high-volume pastry and dessert production for banquets, large group events, and the property’s food & beverage outlets. This role is part of a fast-paced, deadline-driven culinary environment that produces a wide range of items including pastries, cakes, desserts, breads, breakfast items, and specialty banquet features. The Pastry Cook ensures all products meet the resort’s quality, consistency, and presentation standards while maintaining strict food safety and sanitation practices. Pay Rate $19.66 #towncountrySD

Pastry & Baking Production

• Prepare pastries, cakes, plated desserts, breakfast breads, tarts, cookies, specialty items, and banquet desserts according to recipes and production sheets.

• Execute high-volume banquet production (hundreds to thousands of portions) with accuracy and consistency.

• Assist with amenity production, specialty cakes, and seasonal items for VIP guests or special events.

• Decorate cakes, pastries, and plated desserts using piping, glazing, chocolate work, and garnishing techniques.

• Maintain accuracy in measuring, mixing, and portioning ingredients.

• Set up, restock, and maintain pastry production stations for daily service and banquet events.

Coordination & Service Support

• Support pastry needs for all 3 outlets, including breakfast pastries, lunch/dinner desserts, grab-and-go, and room service items.

• Ensure all items are completed on time for early-morning deliveries, banquet deadlines, and event service schedules.

• Collaborate with Banquet Chef, Outlet Chefs, and the main kitchen to meet production demands during peak periods.

Quality, Sanitation & Safety

• Follow all health department regulations, HACCP, and resort sanitation standards.

• Properly label, date, rotate, and store all food items (FIFO).

• Keep workstations, equipment, and pastry areas clean and organized at all times.

• Safely operate large mixers, ovens, sheeters, proofers, and pastry tools.

Teamwork & Communication

• Communicate production concerns, shortages, or equipment issues to Pastry Chef immediately.

• Assist other pastry team members when production levels require cross-support.

• Maintain a positive and professional demeanor in a high-demand, fast-paced environment.

• 1–2 years of pastry or baking experience preferred (hotel or banquet environment highly desired).

• Strong understanding of basic pastry techniques: creaming, mixing, folding, tempering chocolate, custards, dough handling, and plating.

• Ability to follow standardized recipes and adjust quantities according to production needs.

• Strong time management skills; must be reliable, punctual, and able to meet strict deadlines.

• Ability to work early mornings, weekends, and holidays depending on event calendar.

• Culinary/pastry certificate or degree a plus but not required.

Physical Requirements & Working Conditions

Because the pastry and banquet kitchen environments are physically demanding, candidates must be able to:

• Stand and walk for the duration of the shift (8–10 hours).

• Lift and carry up to 50 pounds (bags of flour, sugar, sheet pans, mixers, trays).

• Handle repetitive motions including whisking, rolling, kneading, piping, lifting heavy trays, and operating equipment.

• Push, pull, or move carts and racks loaded with pastry items, sheet trays, or banquet equipment.

• Perform frequent bending, stooping, reaching, twisting, and overhead work.

• Work in a variety of temperature environments:

  • Hot (near ovens, proofers, stoves)

  • Cold (walk-ins, freezers, chocolate rooms)

• Maintain stamina and focus during fast-paced, high-volume production, especially during event peaks.

• Safely handle knives, piping bags, mixers, and commercial baking equipment.

• Tolerate a busy, noisy kitchen environment.