Culinary

Pastry Chef / Baker

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The Pastry Chef works as a member of the Food and Beverage team and reports to the Chef.

Key traits for success: strong culinary skills, independence, work ethic/stamina, creativity. The A Bar A Guest Ranch Pastry Chef is responsible for creating high quality desserts and pastries for ranch guests. Working under the direction of the chef, the pastry chef must provide lunch desserts and fine dining style dinner desserts (in addition, cookies for staff are much appreciated!). The restaurant serves approximately 125 people for breakfast, lunch, and dinner, along with providing three meals per day for 100+ staff members in the Employee Dining program. The Pastry Chef is part of a cohesive culinary team with opportunities to learn, grow, and gain confidence in the kitchen. Positive attitude, strong work ethic and attention to detail are essential qualities for a member of the culinary staff.

Key Responsibilities

  • Maintain a clean and sanitary bakery, following best practices and food safety codes.
  • Prepare baked goods/desserts based on written recipes and verbal instructions.
  • Work dinner service 5 nights a week, assisting the garde-manger station with plating appetizers and then leading the station during dessert.
  • “Firing” breakfast pastries and dinner bread service (product is brought in but must be heated and given to appropriate F & B members).
  • Communicate with the chef daily to determine menus, ingredient availability, etc.
  • Ensure quality taste and presentation of bakery product.
  • Set up and clean up bakery at the beginning and end of each day.
  • Maintain a team-oriented atmosphere in the kitchen and around the ranch. 

All culinary staff work a 6/day work week with an average of 10hrs a day.