Boyne Resorts

  • Pastry Kitchen

    Job Locations US-MT-Big Sky
    Posted Date 3 months ago(8/1/2018 2:30 PM)
    Requisition ID
    2018-3790
    # of Openings
    10
    Resort
    Big Sky Resort
    Position Type
    Seasonal Full-Time
    Season
    Winter
    Targeted Job Start Date
    12/1/2018
    Category
    Food and Beverage
  • Overview

    Supervisor: Executive Pastry Chef - Jennifer Fitzhugh
    Shifts available: Early mornings to afternoon
    Wage Information: $12.00/hr or dependent on experience

     

    The Pastry Kitchen is currently seeking candidates for three different positions. Please specify which position you are applying for on the application.

    Responsibilities

    Assistant Baker:

     

    Must have pastry and baking experience, culinary school is not a must but a plus. Prepare sweet items, pastries, cakes, ice creams, sorbets, fruit compote, and chocolates according to orders and banquet event orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Must pay attention to detail and follow recipes and guidelines. This does require an applicant with a flexible schedule, able to work early morning/ afternoon shifts, weekends and holidays. Must have a positive attitude and be part of a cohesive team.

    Prepare and provide dessert menu items for restaurants, and banquets following and sometimes adjusting recipes. Display strong leadership, communication and organization skills with the ability to effectively train, coach and exercise supervisory courage. Coordinate with the CS staff for items to be served at each meal; provide instructions. This position requires some computer skills to input monthly inventories, and some light office work when needed. Be self-motivated and have the ability to motivate others in a challenging and atypical work environment. 

     

    Bulk Production Baker:

     

    Must have pastry and baking experience, culinary school is not a must but a plus. Must be able to multi-task and lift up to 50lbs. Prepare sweet items, pastries, cakes, ice creams, sorbets, fruit compote, and chocolates according to orders and banquet event orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Must pay attention to detail and follow recipes and guidelines. This does require an applicant with a flexible schedule, able to work early morning/ afternoon shifts, weekends and holidays. Must have a positive attitude and be part of a cohesive team.

    Work morning shift usually 6 am consisting of making and baking general pastries and dessert items for restaurants and bulk items for banquets. Establish priority items for the day and inform the chef of any supplies that are running low. This position may have to do a few 3 am shifts a week and must be self-motivated.

     

    Morning Baker:

     

    Must have pastry and baking experience, culinary school is not a must but a plus. Must be able to multi-task and lift up to 50lbs. Prepare sweet items, pastries, cakes, ice creams, sorbets, fruit compote, and chocolates according to orders and banquet event orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Must pay attention to detail and follow recipes and guidelines. This does require an applicant with a flexible schedule, able to work early morning/ afternoon shifts, weekends and holidays. Must have a positive attitude and be part of a cohesive team.

    Work the morning shift usually 3-4 am consisting of making and baking muffins, proof pastries and prepping and pulling the appropriate amount of pastries for the next day’s bake. Prepping breakfast/ banquet items, which includes cookie dough and brownies etc. Help when needed to produce dessert menu items for restaurants and banquet.

    Qualifications

    • Must be willing to work long and varied hours without set days off. All postions are full-time seasonal.
    • Plate and display items correctly
    • Must be able to multi-task, pay attention to detail, and be well organized
    • Complete and write up prep list efficiently
    • Must have experience in bulk production and general outlet production

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