Position Overview: The Pastry Cook at Edgewood Tahoe Resort contributes to the resort’s world-class culinary program by preparing high-quality pastries, desserts, and baked goods that reflect the standards of a Forbes-rated luxury property. This role requires exceptional attention to detail, strong technical skill, creativity, and a commitment to delivering memorable guest experiences through exquisite presentation and consistency. Key Responsibilities: Prepare, bake, and plate a variety of pastries, breads, confections, and specialty desserts according to established recipes and resort standards. Assist in menu development, seasonal offerings, and feature desserts under the direction of the Executive Pastry Chef. Ensure all products meet the resort’s presentation standards, portion controls, and quality guidelines. Maintain precision in flavor balance, texture, and visual appeal to support Forbes and brand standards. Follow recipes, production schedules, and plating guides to ensure consistency across all outlets, including fine dining restaurants, cafe, in-room dining, and banquet events. Monitor baking times, temperatures, and ingredient freshness to maintain superior product quality. Uphold strict sanitation and food safety practices in accordance with local health codes and resort policies. Maintain cleanliness and organization of pastry workstations, equipment, and storage areas. Ensure proper labeling, dating, rotation, and storage of all ingredients and prepared items. Communicate effectively with supervisors regarding inventory needs, product shortages, or equipment issues. Perform other related duties as assigned to support the success of the team and business. Qualifications and Skills: Ability to work flexible schedules, including nights, weekends, and holidays. 1 year of pastry or baking experience in a luxury hotel, resort, fine dining restaurant, or high-volume pastry operation. Strong understanding of pastry techniques including baking, lamination, chocolate work, custards, mousses, and plated dessert assembly. Ability to follow detailed recipes and execute consistent, high-end presentation. Knowledge of food safety and sanitation regulations (ServSafe certification is a plus). Physical Requirements: Must be able to safely lift, move, and stack items weighing up to 40 lbs. Able to perform physical tasks, including bending, lifting, and standing for extended periods.