Pastry Cook: Craft Fresh Nightly Desserts & Bread

High Hampton Inn; Cashiers (NC); On-site; USD 19,000 - 30,000; Full time

Job summary

High Hampton Inn in Cashiers, NC seeks a Pastry Cook to support nightly dessert production and presentation in the bakeshop. You will work with the Pastry Chef, set up pastry line, bake bread, and assist with in-room dining and event dessert projects.

The role requires culinary education preferred and at least 1 year of restaurant pastry experience, ability to scale recipes, and strong teamwork in a fully equipped bakeshop.

Qualifications

• Culinary Education preferred and a minimum of 1-year experience in Restaurant and Pastry.
• High school diploma or equivalent.
• Must be able to compose effective recipes.
• Must be able to communicate effectively with guests, managers, and team members.
• Must be able to convert recipes into larger and smaller batches.
• Must thoroughly understand weights, measures, and conversion of both.

Responsibilities

• Cleanliness and organization of bakeshop
• Communication of pastry supplies and equipment needs
• Proper rotation and monitoring of raw and finished products
• Proper following of dessert production rotation
• Completing weekly ice cream inventory
• 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

Skills

Culinary skills

Team collaboration

Guest communication

Education

Culinary Education preferred

High school diploma or equivalent

Job description

High Hampton Inn in Cashiers, NC seeks a Pastry Cook to support nightly dessert production and presentation in the bakeshop. You will work with the Pastry Chef, set up pastry line, bake bread, and assist with in-room dining and event dessert projects.

The role requires culinary education preferred and at least 1 year of restaurant pastry experience, ability to scale recipes, and strong teamwork in a fully equipped bakeshop.