PASTRY COOK
We are committed to delivering exceptional culinary experiences through precision, creativity, and an uncompromising attention to detail. This is a unique hybrid role for an experienced Pastry Cook who thrives in both high-volume banquet production and a refined restaurant environment. This position supports both Events and our Restaurant, requiring adaptability, strong communication, and a high level of execution across two distinct kitchen operations.
Position Overview, Full-Time (Hybrid Schedule)
We are seeking a skilled pastry professional who can execute consistently at a high level, manage production across multiple service styles, and collaborate effectively with two culinary teams. The ideal candidate is organized, detail-driven, and passionate about delivering quality desserts in both large-scale and à la carte settings.
Key Responsibilities
- Produce pastries, desserts, and baked goods for Events and à la carte Restaurant service
- Execute recipes accurately to meet standards for consistency, quality, and presentation
- Assemble and finish desserts to event orders, service timing, and chef specifications
- Manage mise en place, prep lists, and production sheets to support high-volume production
- Coordinate production timelines across both kitchens to meet daily service demands
- Maintain strong quality control through tasting, portioning, and final checks
- Follow all food safety and sanitation procedures, including time/temperature controls, cleaning schedules, and required logs
- Adhere to allergy and dietary protocols; prevent cross-contact through proper labeling, storage, and communication
- Operate knives, chemicals, and kitchen equipment safely; report hazards, injuries, and maintenance needs promptly
- Receive, store, and label products correctly; rotate inventory using FIFO
- Monitor par levels and communicate product needs to support uninterrupted production
- Maintain an organized station and complete opening/closing duties, including proper storage and equipment care
- Minimize waste through proper portioning and storage; report spoilage and quality issues
- Collaborate with chefs and teammates across both kitchens; communicate priorities and service needs clearly
- Contribute ideas for new desserts and continuous improvement
What We’re Looking For
- Proven experience as a Pastry Cook, Baker, or similar role
- Ability to work at a high level in a fast-paced, high-volume environment
- Strong organizational skills with the ability to plan and anticipate production needs
- Comfortable balancing priorities across two kitchens and two service styles
- Strong communication and collaboration skills
- Ability to take direction, adapt quickly, and respond to feedback
- High standards for cleanliness, consistency, and execution
- Ability to lift 50 lbs.
What Sets This Role Apart
- Exposure to two distinct culinary operations
- Direct collaboration with multiple executive chefs
- Opportunity for hands-on development and skill growth
- A role designed for someone who wants to grow in a high-expectation environment
Work Environment
- High-volume production
- Fast-paced, team-driven kitchens
- Elevated standards for quality and execution
- Requires flexibility, professionalism, and a strong work ethic
Sample Schedule
- Restaurant: Sunday & Monday | 8:00 AM – 4:00 PM
- Events: Thursday, Friday, Saturday | 8:00 AM – 4:00 PM
- Schedule will vary based on business needs and seasonal demands