Pastry Cook

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Founded by philanthropist and arts patron Alice Walton, Crystal Bridges is a public non-profit charitable organization.

Position Title: Pastry Cook
Position Type: Full-Time
FLSA Classification: Non-Exempt
Department: Hospitality
Reports to: Pastry Chef
Date Reviewed: January 2026

Crystal Bridges is a museum of American art located in Bentonville, Arkansas. We explore the unfolding story of America by actively collecting, exhibiting, interpreting, and preserving outstanding works that illuminate the American heritage and artistic possibilities. Founded by Alice Walton in 2005, the museum opened in 2011 and is a public, charitable, non‑profit organization with free admission.

The Momentary is a contemporary art space that opened to the public on February 22, 2020, in downtown Bentonville, Arkansas. The Momentary is a venue for the music, art, and food of our time, and a catalyst for creativity and economic vitality. An extension to Crystal Bridges, the Momentary is a ‘living room’ where community gathers to be inspired, connected, and joyful.

You belong here: make the most of this moment.

Crystal Bridges specializes in modern American comfort food in a fine dining atmosphere. Our back of house restaurant staff is responsible for the preparation of food items in all assigned areas of the kitchen. This position will be part of a team supporting the Museum’s strategy of “Welcoming, Invigorating, and Excellence” in order to leave a lasting positive and dynamic impression for our guests;

specifically by creating in house bakery/ pastry items for Eleven Lunch, Dinner, Coffee Bar, and related Events.

• Assist with Kitchen Management – Co-management of kitchen staff, inventories, policy, and procedures.
• Kitchen Safety – Ensure safe work environment for all kitchen staff as well as all restaurant patrons.
• Kitchen Standards and Practices – Manage protocols, daily production lists & Inventory Logs, checklists, and standards to ensure high quality of food at all levels of the production process.
• Kitchen Training – Assist in the kitchen and food service training programs to ensure high standards of quality.
• Staffing Levels – Manage and set staffing levels to ensure profitability and maximum customer satisfaction.
• Purchasing and Receiving – Assist with procedures related to the purchasing, receiving and movement of food and beverage raw products and ingredients. Requisition and purchase of all raw product based on understanding patron consumption and eating trends.
• Food Waste Accountability – Develop and implement procedures to minimize food waste and shrinkage.
• Equipment Maintenance – Ensure kitchen equipment is properly maintained in coordination with museum facility management.
• Cleanliness Accountability – Assist in the development and maintenance of proper procedures for ensuring compliance with applicable sanitation, cleanliness, and health requirements as determined by local, state, and national governing bodies.
• Fiscal Responsibility – Assist in the development and maintenance of financial tracking and reporting systems for effective inventory management, cost control, and profitable operations. Also develop supplier relationships to enhance quality of product and help ensure healthy leverage for purchasing.
• Menu Development – develop and implement an artful and cost effective menu of offerings taking advantage of, and informed by, fresh local ingredients. Select and develop recipes as well as standardize production recipes to ensure consistent quality.
• Perform additional responsibilities, although not detailed, as requested by Chef, Sous Chef, or Director of Culinary at any time.
• Support all team members, front and back of house.

• Education, Training, and Traits:
• High school diploma or GED.
• AOS Culinary Arts Degree preferred.
• Strong background in food service management including implementation of effective inventory and cost analysis…