Pastry Cook III | Part-Time | Benchmark International Arena

Responsibilities

• Prepares a wide range of pastries, desserts, and baked goods according to established recipes with minimal supervision, ensuring consistency and high-quality standards.
• Independently completes all opening and closing duties within the pastry station, including setup, production, and breakdown.
• Operates, cleans, and maintains pastry-specific equipment such as mixers, ovens, proofers, sheeters, scales, and smallwares.
• Adheres to and upholds proper food safety, sanitation, labeling, and storage procedures in accordance with established food handling standards.
• Maintains professional appearance, cleanliness, and safety standards while working with food and kitchen equipment.
• Demonstrates proper pastry techniques, including mixing, baking, chocolate tempering, and decorating, while supporting team consistency and execution.
• Collaborates effectively with the culinary team to ensure timely production and service of all pastry and dessert items.
• Monitors products throughout baking and finishing to ensure proper texture, doneness, and overall quality.
• Accurately portions, assembles, and garnishes desserts in accordance with established presentation standards.
• Supports food cost control by minimizing waste and properly managing ingredient usage.
• Maintains a clean, organized, and efficient pastry station, including storage areas and equipment at all times.
• Reports equipment issues or maintenance needs promptly to leadership.
• Demonstrates continued growth in pastry skills by actively learning from senior pastry chefs and refining techniques in baking, decorating, and finishing.

Qualifications

• 2–3 years of experience in a professional pastry or baking environment, preferably in a high-volume or upscale kitchen.
• Formal culinary or pastry training from an accredited institution preferred (or equivalent hands-on experience).
• Strong knowledge of fundamental pastry techniques, including doughs, batters, creams, custards, and chocolate work.
• Ability to follow recipes precisely while maintaining consistency, quality, and presentation standards.
• Experience with production baking and plating desserts in a fast-paced service environment.
• Understanding of food safety and sanitation standards (ServSafe certification preferred).
• Ability to work efficiently under pressure and meet production deadlines.
• Strong attention to detail and organizational skills.
• Basic knife skills and familiarity with standard kitchen equipment.