Pastry Cook

High Hampton; Northern (KY); Hybrid; USD 28,000 - 41,000; Full time

Benefits offered by this job

Travel perks

Tuition reimbursement

Paid time off

Health insurance

401k match

Training

Job summary

High Hampton is seeking a Pastry Cook to support dessert production and presentation in our restaurant operations, working closely with the Pastry Chef to deliver high-quality nightly dessert plating. The role emphasizes cleanliness, rotation of ingredients, and accurate pastry component preparation.

Responsibilities include maintaining a clean bakeshop, coordinating with suppliers, inventory, and assisting with in-room dining and events.

Qualifications

• Culinary education preferred and a minimum of 1-year experience in Restaurant and Pastry.
• High school diploma or equivalent.

Responsibilities

• Maintain cleanliness and organization of the bakeshop.
• Communicate pastry supplies and equipment needs.
• Rotate and monitor raw and finished products.
• Follow dessert production rotations.
• Complete weekly ice cream inventory.
• Set up pastry line for nightly dessert plating.
• Bake bread nightly.
• Produce all minor dessert components.
• Deep clean station after service.
• Wrap and store pastry products.
• Be aware of upcoming events.
• Assist with in-room dining and Dogwood dessert production.

Skills

Recipe composition

Guest/Team communication

Education

Culinary education

High school diploma

Job description

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business.

1525 Hwy 107 South Cashiers, NC 28717

The Pastry Cook, alongside the Pastry Chef, is responsible for all aspects of dessert production and presentation in support of restaurant operations.

Pay Range: $20.00–$30.00 per hour. Starting compensation will be determined based on experience, skills, and other job-related factors.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Cleanliness and organization of bakeshop
• Communication of all pastry specific supplies and equipment needs
• Proper rotation and monitoring of raw and finished products
• Proper following of dessert production rotation
• Completing weekly ice cream inventory
• Responsible for setting up pastry line for nightly dessert plating
• Bake bread fresh throughout nightly service
• Production of all minor dessert components
• Deep cleaning station following service
• Proper wrapping and storage of all pastry products
• Awareness of upcoming events
• Assist with in-room dining and Dogwood dessert production
• Individual, bi-annual goals

Other duties may be assigned.

Must comply with all company policies and procedures. Regular and consistent attendance is required to perform the essential functions of this position.

Must be able to work well with other Team Members, Managers, and interact with our guests.

EDUCATION and EXPERIENCE

• Culinary Education preferred and a minimum of 1-year experience in Restaurant and Pastry
• High school diploma or equivalent

LANGUAGE SKILLS

• Must be able to compose effective recipes
• Must be able to communicate effectively with guests, managers, and team members

MATHEMATICAL SKILLS

• Must be able to convert recipes into larger and smaller batches as needed
• Must thoroughly understand weights, measures, and conversion of both

REASONING ABILITY

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

• Requires heavy lifting of up to 50 lbs.
• Must be able to be on feet for the duration of shift
• Requires constant bending, stooping and reaching
• Must be able to operate a company vehicle or golf cart safely

WORK ENVIRONMENT

• Fully equipped bakeshop staffed by as many as six people at one time
• Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product
• May occasionally be asked to go outside in all weather conditions

High Hampton, listed on the National Register of Historic Places, has inspired residents and guests to connect with nature and each other for 96 years. Amenities at this 3,600-foot elevation, 1,400-acre property include a myriad of seasonal events, a scenic mountain golf course redesigned by Tom Fazio, five tennis courts, 15-miles of hiking trails, a 35-acre private lake for swimming, boating, fishing and other water-related activities and top-notch high-country cuisine. From ensuring our guests have a memorable stay to providing renowned cuisine, High Hampton provides career-defining opportunities, a comprehensive benefits program, and the tools to explore and grow your career.

• travel perks and property benefits
• tuition reimbursement
• paid time off with additional paid holidays
• health insurance and flexible spending accounts
• 401k match with profit share
• training and education

High Hampton is an Equal Opportunity Employer.