Pastry Cook - Reserve

Qualifications

• Education: High School Diploma or GED.
• Experience: Must have a minimum 1-year experience in bakery/pastry culinary food service.
• Skills: Strong culinary foundation with solid knife skills and understanding of cooking techniques. Knowledge of food safety, sanitation, and proper food-handling practices. Ability to follow recipes accurately and maintain consistent quality. Efficient time management, organization, and attention to detail. Ability to work in a fast-paced environment, both independently and as part of a team. Good communication skills and the physical stamina required for kitchen work.

Key Responsibilities

• Prepare and execute all menu items according to established standards and assigned station duties, as directed by Master Cooks, Chef de Parties, Sous Chefs, and Chefs.
• Maintain a clean, safe, and well-organized work area at all times.
• Ensure proper fire times and ticket times to support efficient service.
• Assist with receiving, rotating, storing, and replenishing daily requisitions.
• Restock dishes, silverware, and related items as needed to support smooth kitchen operations.
• Perform all reasonable tasks assigned by management within the scope of the role.