Pastry Cook I

Sundance Mountain Resort; Alpine (UT); On-site; USD 10,000 - 60,000; Full time

Job summary

Sundance Mountain Resort is seeking a Pastry Cook I to deliver high-quality cakes, cookies, and desserts in a fast-paced kitchen environment. This full-time, year-round position requires availability on weekends and holidays, and provides an excellent opportunity for culinary professionals to grow and showcase their skills in a prestigious resort setting.

Qualifications

• Minimum 6 months of professional baking experience.
• Knowledge of basic dessert techniques and bread baking.
• Desire to learn and improve pastry skills.

Responsibilities

• Properly bakes and prepares desserts to the Sundance Standard.
• Measures and mixes ingredients using commercial mixers.
• Follows recipes written by pastry Sous Chefs.

Skills

Baking techniques

Cake decorating

Food safety

Basic knife skills

Time management

Education

Culinary diploma or related field

Job description

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Full time position/year round

Must be available to work weekends & holidays

FLSA Status: Non-Exempt/Hourly

Prepared By: Culinary Director

Prepared Date: 6/17/2025

s u n d a n c e

Job Title: PASTRY COOK I

Department: Kitchen

Reports To: Pastry Sous Chefs

Rate of Pay: $20-21.00/hour

Shift: Variable Shifts

Monday through Sunday

Full time position/year round

Must be available to work weekends & holidays

FLSA Status: Non-Exempt/Hourly

Prepared By: Culinary Director

Prepared Date: 6/17/2025

Summary

Properly bakes and prepares cakes, cookies, pies, custards, and plated desserts to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Measures and mixes ingredients using commercial mixers to form dough, batter, cookies, pies, and fancy pastries.

Prepares and cooks ingredients for pie fillings, custards, or other desserts.

Mixes ingredients to make icings and decorates cakes and pastries.

Follows recipes written by pastry Sous Chefs.

Cleans and sanitizes equipment and work station.

Demonstrates basic understanding of breads, cake decorating, and cookies.

Exhibits familiarity of chocolate work.

Reads and follows basic recipes and procedures.

Competent in basic knife skills.

Exhibits understanding of basic salad preparation, and dressing preparation.

Reads BEOS and understands prep sheets.

Follows directions on plating of desserts.

Fills out prep sheets clearly and accurately.

Starts to train on other production tasks.

Complies with health code standards at all times.

Maintains station throughout shift to ensure smooth execution production list.

Follows standards for rotating and labeling food.

Stores food at the proper temperature.

Cleans and organizes all coolers before end of shift.

Cleans work area prior to checking out with the Chef.

Supports recycling program.

Minimizes waste.

Contributes to a positive work environment.

All Sundance Representatives Are Expected To

Embrace and promote all facets of the Sundance Guiding Principles: vision, mission, service standards, and values.

Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.

Be flexible to meet business demands, work well under pressure, meet deadlines, and manage time appropriately.

Work with a broad based constituency and provide excellent service to all internal and external guests.

Demonstrate cooperative behavior with colleagues and supervisors.

Keep information confidential as directed in the confidentiality agreement.

Support and comply with all Sundance policies, procedures, and standards.

Protect Sundance assets.

Be a positive ambassador of Sundance inside and outside of work

ENVIRONMENTAL COMMITMENT

Support and participate in environmental programs associated with position, for example: minimize waste, recycle, conserve energy, purchase and use sustainable products, educate co-workers/guests on environmental ethic, support vendors with similar environmental ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wildlife

habitats, and carpool with co-workers to minimize carbon emissions. All employees are invited to participate in environmental or Sundance Preserve sponsored events.

DRESS CODE

Sundance recognizes the impact that our image has on the guest's impression of the resort and the perception of our ability to provide professional service to our clientele. As representatives of Sundance all employees including mangers are expected to be in compliance with the Dress Code determined for his/her department as defined in the job description or follow the standards below.

Required

In order to best promote a positive, professional image that meets Sundance guest's expectations, employees are required to dress in a professional, conservative fashion that is appropriate for their area. Please use the following as a minimum standard:

All aspects of the Personal Appearance policy (SPL#50) must be in compliance.

Operational managers are required to wear nametags at all times while on duty. Additionally, no cologne, short appropriate earrings, short clean fingernails required.

Chef coat, chef pants, apron - clothing must be unwrinkled and clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed).

Men's shirts must be tucked in.

A tailored fit is required of all clothing.

Closed toe footwear is required.

T-shirts must be in good condition and have appropriate Sundance logos if not covered by chef's coat.

Baseball caps must be in good condition and have appropriate Sundance logos. Other hair restraints permitted.

Accommodations

Sundance will reasonably accommodate employees with religious beliefs or a disability that may make it difficult for that employee to comply fully with the Personal Appearance Policy. Employees should contact their supervisor or Human Resources to request a reasonable accommodation that will comply to the greatest extent possible with the policy.

DISCLAIMER

This is a general description of this job. All employees of Sundance Mountain Resort will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION And/or EXPERIENCE

Minimum 6 months professional baking experience, or current student of culinary college or technical school. Knowledge of basic dessert techniques, bread baking and dessert production. A desire to learn and improve pastry skills.

Technical/Computer Skills

CERTIFICATIONS, LICENSES, REGISTRATIONS

Must possess or obtain a valid food handlers permit within 30 days of employment.

Language Skills

Ability to read and comprehend simple instructions in English, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to other employees of the organization.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute ratio and percent.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to extreme cold and extreme heat. The employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually moderate. Employee will work with extreme hot and cold due to ovens and freezers.

Other Qualifications

Must be 18 years of age or older.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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