Pastry Cook

SUMMARY:

The Pastry Cook is responsible for preparing a variety of high-quality pastry items, including desserts, breads, ice creams, sorbets, creams, simple syrups, and special requests. This role supports the creation of exceptional French pastry offerings and ensures adherence to quality and presentation standards.

JOB DESCRIPTION

• Operate and maintain pastry equipment and tools safely and correctly, following manufacturer instructions.
• Adhere to state sanitation and health regulations, as well as restaurant requirements.
• Collaborate with the Executive Chef to review daily assignments, anticipated business levels, and any relevant updates.
• Inspect the cleanliness and functionality of all pastry tools, equipment, and supplies.
• Review the production schedule and establish priorities for the day.
• Prepare all menu items following recipes and yield guides, meeting departmental standards for quality and presentation.
• Plan and execute preparations for restaurant service, catering events, and special requests as needed.

SKILLS AND QUALIFICATIONS:

• 1-year Proven experience working as a Pastry cook in a high-volume establishment.
• Proficiency in communicating effectively in both English and Spanish
• Good knowledge of French pastry techniques
• Ability to take direction and execute tasks accurately.
• Capacity to work effectively in a team environment.
• Ability to remain calm and efficient under pressure in a high-paced kitchen.
• Must possess strong problem-solving skills, self-motivation, and organizational abilities.
• Commitment to delivering high-quality service and maintaining extensive food and beverage knowledge.
• Valid Food Handler’s permit is required.
• Availability to work nights, weekends, and some holidays.
• Proficiency in reading, speaking, and understanding basic cooking directions.
• Comprehensive understanding of safety, sanitation, and food handling procedures.
• College degree/Culinary school degree preferred, but not necessary. 
• Great Communication Skills