Pastry Cook

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Join the Discovery family, where quality and service are at the heart of everything we do!

This role will be located at one of Discovery Land Company’s locations: Silo Ridge Field Club, set in Amenia, New York.

Silo Ridge Field Club is seeking a full time year-round Pastry Cook to join the Food and Beverage Culinary Department.

The Pastry Cook will be responsible to take direction towards innovative technique in pastry, bakery, and presentation of the baking program and all desserts. The Pastry Cook will be responsible for items including casual dining to fine dining experiences within the club and at Silo Bakery in the village of Amenia. This position supports advanced pastry production with precision, consistency, and artistic presentation. Candidates must demonstrate technical discipline and an understanding of structure, texture, and balance in pastry. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Key Responsibilities

• Work with all culinary and F&B leaders (Culinary Director and Pastry Chef) to create exemplary culinary standards and an environment of continual improvement.
• Mastery of fundamental pastry techniques, with a broad understanding of classic and modern pastry principles, product structure, and ingredient function
• Ensure continual product quality control and procedures are maintained on a daily basis.
• Minimize spoilage, waste, and over production with consistent procedures.
• Ensure all cleaning schedules, temperature records, opening/closing checklists are completed and recorded daily.
• Continuously creating and implementing new menu ideas with the Pastry Chef.
• Organize the kitchen and preparations in an efficient manner to cope with the daily restaurant covers.
• Monitoring inventory levels through regular inventory checks.
• Maintain all equipment and be sure it is properly handled and maintained by all culinary staff.
• Responsible for the quality of all pastry items prepared in the kitchen and ensure standard recipes are being followed on a consistent basis.
• Consistently checks food for taste, temperature, and visual appeal.
• Ensuring all dishes are uniform and that established portion sizes are adhered per the specifications set out by Pastry Chef.
• Prevent the use of contaminated products in any phase of food preparation.
• All government, safety, health, and security standards are complied through the department at all times.
• Any other duties as assigned.

Qualifications

• Minimum two years of experience working in a fine pastry shop or bakery, or in a restaurant holding a dedicated pastry position
• Culinary degree and pedigree preferred.
• Ability to perform consistent scaling, ingredient tempering and temperature control, and multi-stage preparation under time-sensitive conditions
• Ingredient science and precision-based pastry production skills
• Advanced knowledge of the creaming and blending methods
• Strong understanding and execution of meringue foams (French, Swiss, Italian)
• Proficiency in cake assembly and layering, and mastery of varieties of buttercreams
• Demonstrated skill in piping creams and writing with a cornet
• Experience with biscuit and chiffon sponge production
• Full mastery of custards (stirred, boiled, and baked varieties)
• Strong understanding of ganache preparation and balance
• Skill in lean dough work
• Working knowledge of yeasted, sourdough, and laminated doughs, including proofing knowledge and fermentation control
• Experienced with macaron making
• Understanding of glazes — including fruit, chocolate, and ganache-based finishes
• Demonstrated skills in basic chocolate work
• Solid knife skills
• Ability to switch efficiently between savory and sweet production, maintaining consistency and quality across both
• Strong inventory control and mise en place preparation skills
• Ability to forecast future production needs and adapt accordingly
• Calm under pressure and consistent in pace
• Detail-oriented, with the ability to pivot between projects without compromising quality
• Works well as part of a team and takes pride in collective results, not just individual output
• Creativity and reflection in product development
• Ability to think critically and remain open to feedback and