Lead Pastry Cook | Full-Time | Lucas Museum of Narrative Art

Responsibilities

• Prepare and bake a variety of pastries, breads, cakes, cookies, desserts, viennoiserie, and specialty baked goods according to standardized recipes and presentation standards.
• Decorate and finish pastries and desserts with precision and attention to detail.
• Ensure consistent quality, taste, appearance, and portioning of all pastry items.
• Aid in seasonal menu changes, holiday offerings, and specialty dessert features.
• Support production for café, restaurant, catering, banquets, and special events.
• Lead daily pastry production and assign tasks to pastry team members.
• Train and mentor Pastry Cooks and Bakers on recipes, techniques, and quality standards.
• Maintain productivity and provide coaching to ensure efficient operations.
• Foster a positive, collaborative, and professional kitchen environment.
• Serve as the lead pastry team member in the absence of the Sous Chef or Executive Chef.
• Assist with daily production planning to ensure products are prepared on schedule.
• Monitor inventory levels and communicate product needs to culinary leadership.
• Minimize food waste while maintaining appropriate production levels.
• Assist with receiving, storing, and rotating ingredients using FIFO procedures.
• Maintain compliance with all food safety, sanitation, and health department regulations.
• Maintain a clean, organized, and sanitary pastry kitchen and workstations.
• Safely operate bakery and pastry equipment, including mixers, ovens, proofers, sheeters, and other specialty equipment.
• Inspect finished products to ensure they meet established quality and presentation standards.
• Maintain consistency across all pastry offerings.
• Support continuous improvement by recommending new techniques, recipes, and efficiencies.

Qualifications

• High school diploma or equivalent required; formal pastry or culinary education preferred.
• 2-3 years of pastry or baking experience in a bakery, restaurant, hotel, private club, or similar hospitality environment.
• Previous leadership or lead pastry cook experience preferred.
• Knowledge of pastry techniques, baking fundamentals, and dessert presentation.
• Food Handler Certification required or ability to obtain within the designated timeframe.
• Strong understanding of baking and pastry techniques.
• Ability to read and scale recipes accurately.
• Strong organizational and time management skills.
• Attention to detail with a passion for quality and presentation.
• Ability to lead and mentor a team in a fast-paced kitchen.
• Ability to multitask and prioritize production schedules.
• Basic knowledge of inventory management and food cost control.
• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects.
• Frequent bending, reaching, lifting, and repetitive hand motions.
• Must be comfortable working in hot kitchen environments and around commercial baking equipment.