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  • Overview


    The Baker/Pantry Cook produces quality baking & pastry or pantry food products in a timely and cost effective manner.  Responsible for pantry items such as cold prepared meats, salads, sandwiches, desserts, etc.  Follows recipes and gives personal best in service.  Must assist in other departments or with other job duties as requested or necessary.


    1.  Reports to work on time in a neat and clean uniform.
    2. Assists with preparation of all baked products and pastry items, follows all set recipes and standards as set by Executive Chef and company.
    3. Works the Baking & Pastry stations and works the Pantry station as set by chef.
    4. Preps and produces a variety of food items as ordered by Chef or waitstaff, for guests and EDR.
    5. Produces a quality product in a timely and cost effective manner.  
    6. May periodically train employees with lesser abilities, i.e., new hires or staff from other departments.
    7. Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
    8. Observes supplies and informs supervisor when items are low.
    9. Completes GPC Sanitation program and complies with all health and safety codes in handling and storage of all kitchen equipment.
    10. Adheres to all company policies and regulations.


    • Culinary/Patisserie training or degree or equivalent work experience required.
    • Commercial kitchen experience in baking, cold food production, and pastry production preferred.
    • Sanitation certification preferred.
    • Knowledgeable of bake shop and pantry cost controls.
    • Ability to multi-task and accomplish tasks as directed.
    • Must be knowledgeable in plate presentation.
    • Must be familiar with the operation of kitchen equipment.
    • Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
    • Good organization and communication skills required.
    • Strong interpersonal skills required.
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic, and courteous in dealing with co-workers.
    • Must be team-oriented, positive, and upbeat.
    • Must posses current Food Safety certification.

    Work Environment

    • High volume production Kitchen in a National Park hotel environment.
    • Climate control equipment may or may not be present.
    • Varying degrees of temperature will be encountered. Working with coolers, freezers, hot line, etc.
    • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
    • Kitchen environment may have times of high noise levels.
    • Non-smoking environment.
    • Flexible scheduling including varied shifts, AM/PM shifts, weekends and holidays may be required.
    • May be required to work overnight shift.


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