Job Description

Pastry Cook

The Pastry Cook assists the Pastry Chef and pastry team in preparing and producing high-quality dessert and baked goods consistently, efficiently, and within required time frames. This role requires technical skill, creativity, organization, follow direction and the ability to work collaboratively in a fast-paced kitchen.

Examples of items produced include:

• Yeast and laminated doughs
• Breakfast pastries & croissants
• Tarts, mousses, meringues and fillings
• Decorated cakes
• Gelato & sorbet
• Chocolate tempering
• Other plated desserts and specialty pastry items

Key Responsibilities

• Assist in daily preparation and production of pastry items according to recipes and standards.
• Ensure consistency, accuracy, and timeliness in all tasks.
• Apply proper pastry and baking methods, techniques, and presentation standards.
• Accurately scale recipes, apply basic math to yields, and follow measurements.
• Fulfill incoming order requisitions and assist in service needs.
• Maintain a clean, organized, and sanitized workstation at all times.
• Safely handle and operate pastry equipment.
• Follow all food safety, sanitation, and ServSafe guidelines.
• Work collaboratively with the team, displaying confidence and teamwork.
• Learn from mistakes and take ownership of tasks.
• Adapt to rotating schedules based on the volume of the establishment, including mornings, nights, weekends, and holidays.
• Must have open availability including nights, weekends and holidays.

Requirements

• ServSafe Certification (or ability to obtain).
• Strong teamwork, communication, and multitasking skills.
• Clear understanding of pastry fundamentals, baking methods, and techniques.
• Basic knowledge of weights, measurements, and recipe scaling.
• Ability to lift at least 25 lbs and work on your feet for extended periods.
• Positive attitude, willingness to learn, and ability to work under pressure.

Reports To

Executive Pastry Chef Salary Range: $17.00 to $20.00

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