Position Summary

The Pastry Cook will be responsible for preparing a variety of baked goods. Pastry cooks maintain quality and consistency of all dessert menu items.

Duties & Responsibilities

• Follow all prep lists created by Sous Chef and Culinary Director
• Properly set up dessert station maintaining all par levels.
• Must keep station and all knives, cutting boards, and workstations sanitized.
• Organize and clean walk-ins.
• Possesses in-depth knowledge of all pastry products.
• Handle all dietary restrictions.
• Accurately handle all orders from the POS system in a timely manner.
• Responsible for the preparation of all baked goods, pastries, and desserts.
• Weigh and measure ingredients accurately.
• Oversee the ordering and inventory of pastry ingredients and supplies.
• Checks quality and condition of pastry kitchen equipment is in proper working order.
• Ensures all stored products are labeled and stored following company standards and FIFO.
• Maintain cleanliness and sanitation of assigned station, in accordance with Health Department standards.
• Identify staffing needs and help recruit, train, coach and develop the pastry team.
• Stays up to date with the latest pastry trends and techniques.
• Work with the kitchen staff to ensure smooth and efficient kitchen operations.
• All other duties as assigned.

Physical Requirements

• Must be able to stand and exert well-paced mobility for extended periods. 
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Must be able to bend or lift 50 pounds or more.
• Exposure to hot kitchen elements or cleaning materials.

Skills/Experience

• Two (2) years’ experience in a similar position.
• Current Food Handler Safety card 
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Professional verbal and written communication with guests, employees, vendors, and ownership.
• Ability to work a flexible schedule including evenings, weekends, and holidays when required.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Position Summary

The Pastry Cook will be responsible for preparing a variety of baked goods. Pastry cooks maintain quality and consistency of all dessert menu items.

Duties & Responsibilities

• Follow all prep lists created by Sous Chef and Culinary Director
• Properly set up dessert station maintaining all par levels.
• Must keep station and all knives, cutting boards, and workstations sanitized.
• Organize and clean walk-ins.
• Possesses in-depth knowledge of all pastry products.
• Handle all dietary restrictions.
• Accurately handle all orders from the POS system in a timely manner.
• Responsible for the preparation of all baked goods, pastries, and desserts.
• Weigh and measure ingredients accurately.
• Oversee the ordering and inventory of pastry ingredients and supplies.
• Checks quality and condition of pastry kitchen equipment is in proper working order.
• Ensures all stored products are labeled and stored following company standards and FIFO.
• Maintain cleanliness and sanitation of assigned station, in accordance with Health Department standards.
• Identify staffing needs and help recruit, train, coach and develop the pastry team.
• Stays up to date with the latest pastry trends and techniques.
• Work with the kitchen staff to ensure smooth and efficient kitchen operations.
• All other duties as assigned.

Physical Requirements

• Must be able to stand and exert well-paced mobility for extended periods. 
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Must be able to bend or lift 50 pounds or more.
• Exposure to hot kitchen elements or cleaning materials.

Skills/Experience

• Two (2) years’ experience in a similar position.
• Current Food Handler Safety card 
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Professional verbal and written communication with guests, employees, vendors, and ownership.
• Ability to work a flexible schedule including evenings, weekends, and holidays when required.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.