Pastry cook

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.

• 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.

• 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.
• Serv Safe certification or Vermont equivalent (preferred or must obtain upon hire).
• Passion for pastry, hospitality, and Trapp Family Lodge's Austrian-inspired values.