Pastry Cook - NAIA

Essential Responsibilities

• Prepare all dessert components, including cakes, pastries, doughs, creams, custards, ice creams, sorbets, and specialty items according to company recipes and yield guides.
• Execute daily production schedules to ensure sufficient product levels for multiple restaurant venues and service periods.
• Decorate and finish pastry items to company presentation standards, ensuring products are visually appealing and guest-ready.
• Maintain inventory levels and production schedules to maintain appropriate par levels and minimize waste.
• Accurately label, date, and rotate products using FIFO procedures.
• Maintain freshness and quality standards by properly storing and handling all ingredients and finished products.
• Inspect tools, equipment, and workstations to ensure cleanliness, functionality, and safe operation.
• Maintain sanitation standards in all food preparation, production, and storage areas.
• Collaborate effectively with pastry and culinary team members to ensure efficient production and service execution.
• Follow all company policies, food safety guidelines, and health department regulations.
• Contribute positively to team morale and support fellow team members during high-volume periods.

Minimum Qualifications

• At least 2 years of experience in a pastry, baking, or dessert production environment required; fine dining and/or high-volume restaurant experience preferred.
• Degree from a culinary school, baking and pastry program, food service program, or equivalent experience preferred.
• Valid Food Handler Certification required.
• Flexibility to work a variety of shifts, including days, nights, weekends, and holidays.