Pastry Cook

The Pastry Cook is responsible for preparing, baking, and finishing a wide range of pastries, desserts, breads, and baked goods for service. This position requires precision, creativity, and strong adherence to recipes and presentation standards. The Pastry Cook also supports the back-of-house team by maintaining a clean, organized work environment and assisting other stations as needed during service and production.

Key Responsibilities:

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  Prepare, bake, and finish pastries, cakes, breads, tarts, cookies, sorbets, and plated dessert components according to recipes and production schedules.

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  Assist in the development of new dessert items, seasonal specials, and specialty display pieces.

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  Measure, mix, and prepare doughs, batters, fillings, custards, creams, sauces, icings, and glazes with accuracy.

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  Monitor oven temperatures, baking and freezing times, texture, and overall product quality to meet restaurant standards.

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  Decorate, plate, and finish desserts to required presentation and plating specifications.

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  Maintain cleanliness, sanitation, and organization of pastry workstation, storage, and equipment.

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  Ensure proper storage and labeling of ingredients and finished items to maintain quality and freshness.

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  Follow all DOH, food safety, and hygiene regulations.

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  Assist in inventory management, ingredient rotation, and ordering of pastry supplies.

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  Work collaboratively with the entire kitchen, including assisting other stations during prep and service as directed such as plating savory courses, running dishes, or participating in R&D tasks when needed.

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  Participate in pre-service line-up, communication, and service flow to ensure smooth execution.

Qualifications:

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  Previous experience as a Pastry Cook or experience working in a professional kitchen or bakery preferred.

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  Knowledge of classic and modern baking techniques, dessert decoration, and food safety practices.

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  Strong attention to detail, creativity, and consistency in following recipes.

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  Excellent organizational and time management skills; ability to work efficiently in a fast-paced environment.

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  Ability to work early mornings, evenings, weekends, and holidays as required.

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  Culinary or pastry school training preferred but not required, a willingness to learn and develop is valued.