Pastry Line Cook

About the Role

We're looking for experienced Pastry Line Cooks to join our team and help us open our third US restaurant. As a Hawksmoor Pastry Line Cook, you play a key role in the smooth and successful operation of the restaurant by producing consistently exceptional desserts and baked goods. You are responsible for maintaining Hawksmoor's food quality and standards while working closely with the wider culinary team to deliver exceptional dishes and service. Precision, organization, and attention to detail are essential as you prepare, finish, and plate desserts to Hawksmoor standards.

Guest Experience

• Competently run the pastry station, with a basic understanding of all kitchen sections.
• Demonstrate strong pastry and baking skills, including accurate measuring, mixing, baking, decorating, and finishing techniques.
• Understand what is required to meet Hawksmoor standards and consistently follow recipes with precision.
• Plate dishes accurately and consistently to Hawksmoor standards.
• Maintain a strong knowledge of pastry ingredients, seasonal menu changes, and product quality.
• Demonstrate a basic understanding of ingredient functionality, including chocolate, dairy, flour, sugars, and baking methods.
• Execute pastry production and service for larger groups, including Private Dining Rooms (PDR) and large parties.
• Show genuine care for delivering an excellent guest experience.
• Consistently deliver the highest quality desserts from the pastry station.

Team Engagement & Culture

• Embody Hawksmoor values with a positive, proactive, and professional attitude.
• Seek out, welcome, and act on feedback from peers and managers.
• Support other team members during service and contribute to a collaborative team environment.
• Show genuine care for both the team and the overall guest experience.
• Support kitchen managers in promoting team welfare, including preparing high quality family meals.

Health & Safety

• Adhere to all allergy awareness, cleanliness, and food safety procedures.
• Complete all required training and consistently uphold hygiene standards.
• Follow opening and closing checklists accurately and consistently.
• Take responsibility for the clean, efficient running of your station.
• Maintain accurate labeling, storage, and shelf life of all pastry products.
• Properly use, clean, and maintain pastry equipment and tools according to company standards.

Operational Standards

• Manage time effectively to support pastry production, service, and daily operational needs.
• Prepare and maintain mise en place to ensure the pastry station is fully stocked and service ready.
• Maintain good product rotation and understand par levels for service requirements.
• Recognize how errors affect both guest experience and the wider business.
• Understand and follow stock rotation and storage procedures.
• Actively work to reduce waste and improve efficiency in the pastry production.
• Comply with lateness and absence policies.

Purpose & DEIB

• Use inclusive, respectful language and treat everyone with empathy and fairness.
• Be knowledgeable about Hawksmoor's charity partners and sustainability goals.
• Actively follow waste reduction and recycling initiatives.
• Demonstrate a strong understanding of ingredient sourcing, particularly pastry ingredients such as chocolate, dairy, flour, and seasonal produce.
• Understand the significance of Hawksmoor being a B Corporation.

Physical and Mental Demands

• Mobility: Must be able to move continuously around the dining room, kitchen, and bar areas during the shift.
• Lifting & Carrying: Occasionally lifts and carries trays, plates, and items weighing up to ~ 25 to 30 lbs.
• Communication: Ability to clearly and effectively communicate with guests, kitchen staff, and management.
• Cognitive: Ability to prioritize tasks, follow detailed recipes, maintain accuracy, and work efficiently in a fast-paced environment.
• Work Environment: While performing the duties of this position, the employee is regularly exposed to moderate to loud noise levels consistent with a high-volume restaurant. The pace is fast and requires multi-tasking under pressure.