Position Overview: The Baker is responsible for producing high-quality pastries, desserts, and baked goods for the resort’s restaurants, Kaffeehaus, catering, and banquets. This role requires creativity, precision, and a passion for European-style desserts. The ideal candidate will thrive in a collaborative environment and take pride in delivering consistent, elegant products that elevate the guest experience. Key Responsibilities: • Prepare a wide variety of pastries, desserts, cookies, tarts, cakes, and plated sweets. • Assist in mise en place, daily prep lists, and production schedules. • Execute recipes with attention to detail and presentation standards. • Assist in designing and testing new desserts and seasonal items. • Ensure proper storage, labeling, and rotation of product (FIFO). • Support banquet and restaurant service by preparing dessert components in advance. • Maintain a clean and organized workstation and uphold kitchen sanitation standards. • Assist with inventory, ordering, and stock levels of pastry-specific ingredients. • Participate in quality control, taste testing, and plate-ups during service. Qualifications: • 1–2 years pastry experience in a commercial or resort kitchen preferred. • Culinary or pastry degree/certificate preferred. • Strong knowledge of baking techniques, ingredient function, and pastry equipment. • Familiarity with plated dessert execution and finishing techniques. • Ability to work early mornings, weekends, and holidays. • ServSafe certification or Vermont equivalent (preferred or must obtain upon hire). • Passion for pastry, hospitality, and Trapp Family Lodge’s Austrian-inspired values.