Fine Dining Pastry Cook

Key Responsibilities

• Prepare and execute fine dining pastry items including plated desserts, artisan breads, ice creams, sorbets, creams, simple syrups, amenities, and specialty items.
• Follow established recipes and standards to ensure consistency, quality, and presentation.
• Aid in daily production for restaurant service, saloon offerings, catering, and special events.
• Maintain exceptional cleanliness, organization, and mise en place in the pastry station.
• Support the Executive Chef and culinary leadership with prep lists, menu changes, and seasonal production needs.
• Properly handle, store, and rotate ingredients according to food safety standards.
• Operate pastry equipment safely and report any maintenance needs.
• Contribute to a positive, team-oriented kitchen environment.

Requirements

• Minimum 1–2 years of pastry experience in a fine dining or high volume culinary environment.
• Strong foundational pastry skills and familiarity with fine dining plating standards.
• ServSafe Certification preferred.
• Culinary education or pastry apprenticeship a plus.
• Ability to stand for extended periods (up to 8 hours).
• Ability to reach, bend, stoop, and frequently push, pull, or lift up to 50 pounds.
• Clear communication skills and a professional, dependable work ethic.
• Strong attention to detail, organization, and ability to perform under pressure.
• Full availability including early mornings, afternoons, evenings, weekends, and holidays.

Compensation & Benefits

• Job Type: Full Time and Part-Time
• Schedule: Availability required, including early mornings, afternoons, evenings, weekends, and holidays
• Hourly Range: $20.00 to $25.00 per hour.
• Pay may vary depending on experience, qualifications, and other job-related factors.