Pastry Prep Cook

About Drake’s Hollywood Drake’s Hollywood is an upscale American restaurant inspired by the glamour and sophistication of Hollywood’s Golden Age. Known for its premium steaks and seafood, expertly crafted cocktails, and vibrant atmosphere, Drake’s delivers an elevated dining experience where exceptional hospitality, impeccable execution, and memorable guest experiences take center stage. At Drake’s Hollywood, dining is about more than great food and beverage. It is about creating moments. From celebratory dinners and business gatherings to spontaneous nights out, our guests come to Drake’s expecting an experience that feels elevated, energetic, and unforgettable. Every detail matters, and every interaction contributes to the atmosphere that defines our brand. We are passionate about hospitality professionals who understand that exceptional service goes beyond execution. Our team members are polished, confident, engaging, and genuinely invested in creating meaningful connections with guests. They anticipate needs, create memorable experiences, and contribute to an environment where every guest feels welcomed, valued, and excited to return.

About the role

A Pastry Prep Cook at Drake's plays a foundational role in supporting the culinary team and ensuring our kitchens are set up for seamless, high-quality service. This position is specifically focused on the preparation and production of scratch-made pastries, desserts, and related components in a fast-paced, high-volume kitchen environment. The ideal candidate has hands-on experience with pastry production, baking techniques, doughs, batters, creams, sauces, and dessert components, with the ability to follow recipes precisely and produce consistent results at scale. This role is responsible for preparing ingredients according to recipes, portioning guidelines, and culinary standards to ensure excellence in every dish. Reliability, attention to detail, precision, and a strong sense of urgency are essential, as Pastry Prep Cooks contribute directly to the exceptional dining experiences our guests expect.

Responsibilities

• Support the Executive Chef, Executive Sous Chef, and kitchen team members with daily tasks to ensure full readiness for service.
• Prepare and produce pastries, desserts, doughs, batters, creams, fillings, sauces, garnishes, and other pastry components according to standardized recipes and quality standards.
• Execute all assigned pastry and prep tasks with accuracy, consistency, and a strong sense of urgency in a high-volume environment.
• Measure, mix, bake, portion, assemble, and finish pastry items while maintaining consistency in taste, texture, appearance, and presentation.
• Operate and maintain mixers, ovens, scales, and other pastry and baking equipment safely and correctly.
• Follow recipes, measurements, temperatures, and production procedures precisely to ensure consistent results.
• Maintain all kitchen prep standards and uphold every aspect of the culinary program.
• Assist in the daily setup and breakdown of the kitchen, taking great care of equipment, tools, and facilities.
• Maintain a clean, organized, and sanitary workstation at all times while following all food safety and sanitation protocols.
• Label, date, store, and rotate ingredients and finished products properly using FIFO to ensure freshness and minimize waste.
• Communicate any shortages, product needs, or equipment concerns promptly to the culinary leadership team.
• Participate in a collaborative team environment and foster a positive, supportive working climate.
• Embrace change, adapt quickly, and deliver strong results under varying conditions and service demands.
• Follow opening, mid-shift, and closing procedures to maintain an orderly and well-prepared kitchen throughout the day.
• Adhere to all state and local food service safety and sanitation regulations.

Requirements

• Must be at least 18 years old.
• 2+ years of culinary or pastry experience in a high-volume restaurant, bakery, pastry kitchen, or comparable professional environment.
• Hands-on experience with scratch pastry production, baking, dough and batter preparation, dessert components, portioning, and finishing techniques.
• Strong understanding of recipe accuracy, measurements, baking temperatures, timing, and proper storage of pastry products.
• Food handler certification as required by state and local agencies.
• Energet