Pastry Cook

Pastry CookIf you're eager to showcase your talents in a prestigious, full-service, AAA Four Diamond resort and make a meaningful impact, an extraordinary career opportunity awaits you. We are on the lookout for a passionate individual to join our team and help us continue delivering the unparalleled guest experience that sets us apart. As a Pastry Cook at Grand Geneva Resort & Spa, you'll team up with the Executive Chef to craft exceptional pastries and baked goods for our food and beverage outlets and banquet events, all while upholding the highest kitchen standards and creating unforgettable culinary experiences. Grand Geneva in Lake Geneva is a 1,300 acre, AAA Four Diamond resort and spa recognized as a Top Resort in the Midwest by Conde Nast Traveler. This award-winning, all-seasons destination features over 746 guest accommodations, the WELL Spa & Salon, two championship golf courses, fitness facilities, a ski hill and terrain park, and 9 unique food and beverage outlets. We are a longstanding symbol of home and family, rooted in tradition and eager to shape a brighter future together. What will you be doing? Maintain high-quality pastry production and presentation according to standard recipes and banquet orders. Demonstrate creativity and passion in developing and revising pastry menus. Prepare requisitions for supplies and manage food items for workstation production. Ensure compliance with Health Department regulations through proper ordering, storage, and rotation of food products. Keep work areas clean and sanitized, adhering to health code standards. Analyze food costs to create cost-effective recipes without compromising quality. Assist in organizing special events, VIP parties, and staff functions, while maintaining production records and ensuring equipment maintenance, among other duties as assigned. What do you bring to the role? High school diploma or GED preferred. Prior cooking and/or pastry/bakery production experience in high-volume settings, such as hotels, resorts, or upscale restaurants. Detail-oriented with the ability to work independently. Proficient in knife handling, cooking techniques, and basic prep functions. Basic English comprehension and math skills for recipes, measurements, portion sizes and to read client orders, special requests, etc. from Micros printer in English. Manual dexterity for using kitchen equipment like knives, spoons, and slicers. Able to lift up to 100 pounds and work in confined, noisy spaces with extreme temperatures. Flexible schedule availability, including days, evenings, weekends, and holidays; ability to work under pressure. Ability to obtain any local, state, or federal license or certification for sanitation, liquor service, or food service certification.