Pastry Cook

About the Role

The Cook will assist in setting up and preparing the culinary program both seasonally and daily, ensuring stations are stocked with the appropriate mise en place. Responsibilities include preparing and cooking food items for all outlets and guests according to executive chef recipes, maintaining safety and equipment standards, and monitoring food quality and presentation. The role also involves managing inventory, rotating stock, and maintaining a clean work environment across multiple stations. • Assist in seasonal and daily set up/preparation of the culinary program. • Set up assigned station with predetermined mise en place. • Prepare food items for all outlets according to executive chef menus and recipes. • Prepare food for members/guests on request using quality methods. • Cook all dishes following recipes, quality, presentation standards, and checklists. • Demonstrate safe and proper use of equipment, ensuring correct temperatures. • Produce food efficiently to maximize productivity and reduce waste. • Monitor food quality and presentation while preparing. • Stock and rotate food, alerting Sous Chef of low inventory items. • Control pace of food orders and set tone for ticket flow. • Prepare cuts of meat, fillet and debone fish. • Put away deliveries of stock. • Clean stations, equipment, and other areas as necessary.

Key Responsibilities

• ▸station setup
• ▸food preparation
• ▸cooking execution
• ▸equipment safety
• ▸inventory management
• ▸quality control

What You Bring

Candidates must hold a high school diploma, GED, or equivalent vocational training, with a preference for related coursework. At least one year of line or prep cook experience in a fine‑dining, luxury resort, or private club setting is required, along with proficiency in various cooking techniques and compliance with food safety regulations. Applicants need to be flexible with work hours, including evenings, weekends, and holidays, and may be required to work long shifts. A positive attitude, professional demeanor, strong communication skills, and the ability to work calmly in a team during peak periods are essential. Physical requirements include standing, walking for over eight hours, and lifting items up to fifty pounds, as well as working in all weather conditions. • Hold a high school diploma, GED, or equivalent vocational training (preferred). • Minimum one year line/prep cook experience in fine dining, luxury resort, or private club. • Ability to chop, prepare, or cook using a range of techniques. • Understand and comply with all food safety and sanitation regulations; possess required food handler certificates. • Positive attitude, professional demeanor, and strong communication/interpersonal skills. • Ability to work effectively in a team and stay calm during busy periods. • Proficiency in English; additional languages preferred. • Physical ability to stand, walk for over eight hours, lift up to fifty pounds, and work indoors/outdoors in all weather conditions.

Requirements

• ▸high school
• ▸1+ year
• ▸food safety
• ▸communication
• ▸teamwork
• ▸physical

Benefits

Gozzer Ranch, part of Discovery Land Company, offers a premier setting in the Northwest for members to enjoy activities such as fishing, spa treatments, golf, and sailing. The company’s mission is to create unique environments that provide families the freedom, security, and resources to learn, grow, and play in some of the world’s most beautiful locations. • Work line, salad, prep, and other stations as needed. • Flexible schedule including evenings, weekends, and holidays; may require long hours.

Work Environment

Onsite