Pastry Cook

Core Duties & Responsibilities

• Execute daily pastry prep lists with accuracy, consistency, and efficiency.
• Follow all recipes, techniques, and plating standards with strict adherence.
• Prepare a wide range of products including cakes, pastries, laminated doughs, quick breads, and desserts.
• Finish plated desserts with attention to detail and presentation standards.
• Maintain proper portioning, scaling, and shaping techniques across all pastry production.
• Ensure all products meet quality expectations for taste, texture, and appearance.
• Maintain a clean, organized, and fully stocked workstation at all times.
• Properly label, date, store, and rotate all products using FIFO and health code standards.
• Operate and maintain all pastry and baking equipment according to safety and maintenance standards.
• Communicate production needs and product levels to the Pastry team and leadership.
• Support pastry and bakery production across all areas during high volume periods.
• Contribute to product development and continuous improvement of pastry offerings.

Requirements

• Prior experience working in a pastry or baking role in a professional kitchen is required.
• Early morning, weekend, and holiday availability as needed.
• Able to work in environments with varying temperatures including heat, humidity, and cold storage.
• Able to stand and move for extended periods throughout a shift.
• Frequently lift and carry 25 - 35 pounds.
• Occasionally lift up to 50 pounds.
• Strong attention to detail with the ability to execute consistently at a high level.
• Strong communication and teamwork skills in a fast-paced environment.
• Knowledge of food safety and sanitation standards. ServeSafe certification is a plus.
• Organized and adaptable, with the ability to adjust to changing production needs.
• Ethical - A need to ‘do the right thing’.
• Respects our 3 stakeholders: the guest, the team, the business.