2018/2019 Winter Season Pastry Cook

The purpose of a Pastry Cook is to lead the pastry team on their mission to exceed customers’ expectations related to food quality and dining experience through preparing a variety of desserts, pastries or other sweet goods for the various outlets and events at Yellowstone Club.

• Responsible for production of desserts for 3-7 restaurants seasonally dependent on the Pastry department;
• Develop daily production for a small, new and unique concept market;
• Prepare a wide variety of goods such as cakes, wedding/specialty cakes, cookies, pies, bread etc. following traditional and modern
recipes;
• Prepare unique desserts based on a regional theme for the weekly BBQ’s during the busy summer season;
• Work closely with the Chef team to create menus that are unique and restaurant specific;
• Responsible for breakfast pastries, muffins, croissants and granola as needed at our various venues;
• Create new and exciting desserts to refresh our menus and engage the interest of Members and guests.
• Decorate pastries using different icings; toppings etc. to ensure the presentation will be creative, unique and special for our
Members and guests.
• Prepare lunch buffet bars, cookies and mini desserts that are new, fresh and appealing to our Members and guests;
• Write regional and theme specific menus;
• Carry out and monitor the production of pastry items to specifications and ensure that the portion size and quality of the dishes
conform to the highest standard.
• Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu
planning;
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget;
• Select, train, schedule, supervise, motivate, and counsel employees according to policies and procedures;
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds;
• Ensure kitchen and Health Department sanitation requirements are maintained at all times.

The purpose of a Pastry Cook is to lead the pastry team on their mission to exceed customers’ expectations related to food quality and dining experience through preparing a variety of desserts, pastries or other sweet goods for the various outlets and events at Yellowstone Club.

• Responsible for production of desserts for 3-7 restaurants seasonally dependent on the Pastry department;
• Develop daily production for a small, new and unique concept market;
• Prepare a wide variety of goods such as cakes, wedding/specialty cakes, cookies, pies, bread etc. following traditional and modern
recipes;
• Prepare unique desserts based on a regional theme for the weekly BBQ’s during the busy summer season;
• Work closely with the Chef team to create menus that are unique and restaurant specific;
• Responsible for breakfast pastries, muffins, croissants and granola as needed at our various venues;
• Create new and exciting desserts to refresh our menus and engage the interest of Members and guests.
• Decorate pastries using different icings; toppings etc. to ensure the presentation will be creative, unique and special for our
Members and guests.
• Prepare lunch buffet bars, cookies and mini desserts that are new, fresh and appealing to our Members and guests;
• Write regional and theme specific menus;
• Carry out and monitor the production of pastry items to specifications and ensure that the portion size and quality of the dishes
conform to the highest standard.
• Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu
planning;
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget;
• Select, train, schedule, supervise, motivate, and counsel employees according to policies and procedures;
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds;
• Ensure kitchen and Health Department sanitation requirements are maintained at all times.