Pastry Cook

Join to apply for the Pastry Cook role at Sonnenalp Hotel of Vail.

$19.50 - $22.00 /hour, plus a culinary appreciation fee ($2-3/ hr additional).

Applications accepted until November 15th or until the positions are filled.

Required to work evenings, holidays and weekends, sometimes in excess of 40 hours per week.

The Baker/Pastry Cook II under general supervision performs a variety of baking duties and assists with the preparation of breads, rolls, muffins, cookies, pies, cakes, doughnuts, biscuits and other pastries. Able to train Baker I on prep and stations.

• Prepares breads, rolls, muffins, cookies, pies, cakes, doughnuts, biscuits and other pastries, including icings and frostings, according to established recipes.
• Reviews production schedules to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily baking activities.
• Shapes dough for cookies, pies and fancy pastries either by hand or by using dough rollers and cookie cutters.
• Spreads or sprinkles a range of various delicious toppings on specialty baked items.
• Receives ingredients and other supplies from main kitchen and/or pantry as required for daily operations.
• Cuts and weighs dough into uniform portions with knife or divider, molds dough into loaves or other shapes, and places in pans; proofs dough and bakes in oven using peel; inspects product for quality during and after baking and makes adjustments to processes as required.
• Cleans and maintains work areas, utensils and equipment.
• Detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment and/or other unusual conditions.
• Completes production sheets and other records as required.
• May be required to prepare baked goods for special diets.
• Performs miscellaneous job-related duties as assigned.

• High school diploma or GED
• 2 to 4 of baking experience
• Culinary degree required
• Based on performance, this position can lead to a higher classification in the department (i.e. Baker/Pastry Cook III); performance is determined based on the results from regular work inspections, following LHW standards, quality and quantity of work as determined by manager/supervisor
• Must maintain a performance review score of 3.0 or higher

• Able to accurately measure ingredients
• Skilled in use of wide array of kitchen and baking equipment
• Essential Physical Requirements
• Lifting boxes and trays not limited to 30 lbs.
• Cutting with knives and use of other utensils
• Bending
• Standing for extended periods (2+ hours)
• Safe operation of ovens and stoves
• Considerable exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors and/or loud noises

This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.