Pastry Cook: Dessert Masterpieces & Global Training

Zuma - Vail; Vail (CO); On-site; USD 35,000 - 55,000; Full time

Benefits offered by this job

World-Class training

Global opportunities

Family Meals

Rewards & Recognition

Staff discount

Job summary

Zuma - Vail is seeking a Pastry Cook to prepare a diverse range of pastries, desserts, and baked goods with the Head Pastry Chef. You will collaborate with the kitchen team to uphold Zuma's standards and deliver exceptional dining experiences.

The ideal candidate has a love for culinary experiences, a passion for Japanese cuisine, and a track record in high-volume pastry production. Flexible hours, including evenings and weekends, are required to meet guest demand.

Qualifications

• Previous experience as a Pastry Cook or similar role in a high-volume restaurant or hotel.
• Solid understanding of pastry techniques, including mixing, baking, piping, and decorating.
• A genuine love for culinary experiences and a passion for Japanese cuisine.
• Natural team player who works well with a large team.

Responsibilities

• Assist in the preparation and production of pastries, desserts, and baked goods following recipes and guidelines set by the Head Pastry Chef.
• Execute precise measurements and techniques to ensure consistency and quality in pastry creations.
• Prepare and assemble components for plated desserts, including sauces, creams, garnishes, and accompaniments.
• Bake, decorate, and finish pastries and desserts with attention to detail and presentation standards.

Skills

Pastry techniques

Bakery production

Plating presentation

Team spirit

Job description

Zuma - Vail is seeking a Pastry Cook to prepare a diverse range of pastries, desserts, and baked goods with the Head Pastry Chef. You will collaborate with the kitchen team to uphold Zuma's standards and deliver exceptional dining experiences.

The ideal candidate has a love for culinary experiences, a passion for Japanese cuisine, and a track record in high-volume pastry production. Flexible hours, including evenings and weekends, are required to meet guest demand.