Pastry Assistant

Work and play on Sebago Lake. Vibe out in the mornings listening to music or favorite podcast while baking that morning's pastries, desserts for lunch and knocking out production for the day. Or spend your evenings in the exciting hustle and bustle of dinner service, plating desserts and thinking fast on your feet to make a special request for a guest happen! We are looking for a person with a positive attitude, who can multitask, is a skilled baker and loves what they do! The bakeshop is an energic, lively, fast paced place to work. We are a from scratch bakery with a rotating menu that changes daily. (Don't worry, it's a set menu that starts over again on Sundays). You will gain experience in buffet work by helping to create menus, styling desserts, and building buffet displays, run buffets for events, work on event cakes, wedding cakes, high volume production in pastries, desserts, and breads. We are seasonal and a great place to build a well-rounded experience for your resume. You will have a set schedule with 2 days off in a row and opportunities to get a bonus at the end of the season!

Migis Lodge has housing, meals, & best of all staff has access to all amenities that guest have: boats, paddle boards, kayaks, hiking, gym, tennis, shuffleboard, fishing, frisbee golf, basketball court, pickleball and more! Plus discounts on all stays at MHG properties & 50% at our restaurants. 

Location: Migis Lodge on Sebago Lake, Casco, ME
Hours: Full-time
Compensation: $16 to $18 per hour (depending on experience)  + additional incentive payment of 7% total wages. 
Seasonal Position:  2025 May through October
Start date: Early May 2025
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous kitchen or culinary experience required.

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• Ensure that all product is available for respective meals as well as proper forecasting of prep needs for assigned station. 
• Read recipes, measure, execute, and plate food products including breakfast pastries, breads, desserts and other baked items meeting the standards of the Executive Chef, Pastry Chef, Hotel Management and our guests.
• Ensure that food production is coordinated with meal hours so that quality, temperature, and appearance of food are preserved. 
• Assist Pastry Chef in controlling food and labor costs 
• Assist Pastry Chef with receiving, stocking (first in-first out), and inventory of all pastry shop items 
• Provide oversight, supervision and coaching in the Pastry Shop in the absence of the Pastry Chef 
• Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, mixers, chef’s knives, baking and measuring tools/equipment/appliances, etc. 
• Handle and communicate special orders and guest complaints in a professional manner. Have a basic understanding of common food allergies and cross contamination issues to ensure diner safety. 
• Maintain food safety, work station and personal cleanliness and sanitations standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of kitchen equipment. 
• Know who to notify in case of broken equipment or unsafe/unsanitary conditions. 
• Must be able to manually handle/lift product up to 60 pounds between knee and chest 
• Must have bilateral fine manipulation of both hands which may be repetitive for entire shift 
• Must be vertically mobile working in limited space for entire shift
• Protect the assets of this property and the Migis Hotel Group. 

MINIMUM REQUIREMENTS:

• Must be eligible to work in the United States of America. 
• Previous experience with baking/pastry work in a similar property, culinary school or completion of apprenticeship program preferred, or proven experience in higher volume and/or fine dining kitchens. 
• Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy. 
• Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage. 
• Knowledge of common food allergies and understanding of cross-contamination issues 
• Ability to work under pressure and deal with stressful situations during busy periods. 
• Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces. 
• Occasional stair climbing. 
• Working in extreme temperatures and conditions both indoors and out. 
• Schedule varies according to operational needs; may includes early mornings, evenings, weekends, and holidays. 
• Frequent hand-washing 
• Hazards include, but are not limited to cuts from knives and slicers, burns, slips, and tripping.