3 weeks ago
Job ID
# Positions


The Pastry Chef produces quality pastry and baked goods in a timely and cost effective manner. Responsible for preparing breads, rolls, muffins, pastries, pies and desserts for dining room guests, the employee cafeteria and afternoon Tea service. Follows recipes and gives personal best in service.  Must adhere to all Company food safety & sanitation regulations and requirements, and assist in other departments or with other job duties as requested.


  1.  Reports to work on time in proper uniform to model the way for a successful baking/pastry operation.
  2. Assists Location Chef and Sous Chef with preparation of all baked products that are needed, following all set recipes and standards as set by Executive Chef and company.
  3. Produces quality baked goods, products and desserts for menu as ordered by guests and/or EDR in a timely fashion for guests and staff.
  4. Produces pastries, delights & various specials for afternoon Tea Service.
  5. Trains baking & pastry employees in performing quality & efficient work.
  6. Sets pars for all items produced in Bake Shop.
  7. Sets & enforces cleaning schedule for Bake Shop.
  8. Acts as mentor to baking & pastry interns, coaching and encouraging creativity and productivity.
  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 Attendant 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. Work directly with the Storeroom Manager to ensure all products are ordered in a timely fashion.


  •  2-3 years baking and pastry production experience required.
  • Patisserie/Culinary degree or training preferred.
  • Sanitation certification required.
  • Ability to accurately plan, cost and manage food costs & controls required.
  • Ability to take direction and accomplish tasks as directed by Location Chef required.
  • 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.
  • Strong interpersonal skills required.
  • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with management and co-workers.
  • Must be team-oriented, positive and upbeat.
  • Ability to “create” new and exciting items for specials and EDR.
  • 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.
  • 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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