3 weeks ago
Job ID
# Positions


Produces quality pastry and baked goods in a timely and cost effective manner.  Responsible for preparing items for the dining room, employee cafeteria and afternoon Tea service, including; pastries, desserts, breads, rolls, muffins, etc. Follows recipe cards and gives personal best in service.  Assists in other departments or with other job duties as requested or necessary.


  1. Reports to work on time in a neat and clean uniform. 
  2. Produces a quality product in a timely fashion for guests and staff.  
  3. Assists Pastry Chef with preparation of all deserts and baked products for dining room guests, employee cafeteria and afternoon Tea service. 
  4. Assists in Pantry and various other kitchen stations, including the employee cafeteria as requested.
  5. Follows all set recipes and standards as set by Executive Chef and company. 
  6. May periodically train employees with lesser abilities, i.e., new hires or staff from other departments.
  7. Trains Pantry staff to plate and present daily deserts and specials.
  8. Takes initiative to create daily specials within costs & budget. 
  9. Checks supplies and prep lists and ensures all items are prepped in a timely fashion. 
  10. Inventories supplies and places order with the Storeroom using appropriate procedures and documentation. 
  11. Completes GPI Sanitation program and complies with all health and safety codes in handling and storage of all kitchen equipment. 
  12. Adheres to all Company policies and regulations. 
  13. May work with Pastry Chef and Storeroom clerk to ensure all products are ordered and received in an accurate and timely fashion. 


  • Pastry/Culinary degree or equivalent work experience required.
  • Prior baking and pastry production experience preferred.
  • Knowledgeable of bake shop cost controls recommended.
  • Sanitation certification required.
  • Ability to multi-task, follow directions and accomplish tasks as directed by Pastry Chef.
  • Ability to “create” new and exciting items for specials and EDR meals.
  • Must be knowledgeable in plate presentation.
  • Must be familiar with the operation of kitchen equipment.
  • Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
  • Good organization and communication skills required.
  • Must have ability to speak, read and write clearly and respectfully.
  • Strong interpersonal skills required. 
  • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
  • Must be team-oriented, positive and upbeat.
  • Must posses current Food Safety certification.

Work Environment

  • High volume Kitchen/EDR in a Hotel.
  • National Park hotel environment.
  • Climate control equipment may or may not be present.
  • Working in varying degrees of temperature required, including in coolers & freezers.
  • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
  • Kitchen environment may have times of high noise levels.
  • Position may require sharing space and equipment with other kitchen staff.
  • Non-smoking environment.
  • Flexible scheduling including varied shifts, AM/PM shifts, weekends and holidays may be required.
  • May be required to work overnight shift.


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