Pastry Baker

• Prepare a variety of breads, pastries, cakes, cookies, pies, desserts, and specialty baked goods according to standardized recipes.
• Produce baked items for restaurants, banquets, catering events, and seasonal offerings.
• Measure, mix, bake, decorate, and finish products while ensuring consistency and quality.
• Maintain proper food handling, storage, and sanitation practices in accordance with health and safety regulations.
• Monitor product quality and freshness; properly rotate and label inventory using FIFO procedures.
• Assist with inventory management, ordering, and minimizing product waste.
• Maintain a clean, organized, and safe bakery and work area.
• Operate bakery equipment safely and report equipment maintenance needs.
• Collaborate with chefs and culinary staff to develop seasonal desserts and specialty menu items.
• Follow production schedules to meet daily operational and event needs.
• Support banquet and resort operations by adapting to changing production demands.
• Perform other duties as assigned by the Executive Chef.
• Ability to deal with opportunities and issues that may arise in a culinary area
• Must be certified by WV State food handler
• Must be able to work all shifts, nights, holidays and weekends as needed.
• Complete appropriate trainings listed on the human resources Training Matrix.
• Adhere to Wheeling Park Commission’s safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources.
• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED), two to four years related experience and or training; or equivalent combination of education and experience.