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. 

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.