Pastry Cook A

Job Description Key Responsibilities

• Prepare and bake a variety of pastries, desserts, and other baked goods according to standardized recipes and production schedules.
• Assist in designing, testing, and improving seasonal or special menu items in collaboration with the Pastry Manager.
• Maintain cleanliness and organization of workstations, equipment, and kitchen tools.
• Perform quality checks on raw ingredients and finished products.
• Follow all food safety and sanitation regulations in accordance with state health requirements.
• Operate all pastry equipment and tools properly and safely.
• Participate in pre-shift meetings and communicate any issues or needs to the Pastry Manager.
• Support special events, catering requests, or custom orders as needed.
• Interact with customers when appropriate, answering questions about products and allergens.

• High School diploma or equivalent required.
• Culinary or pastry certification or apprenticeship preferred.
• Demonstrated pastry skills and techniques through a practical skills test or prior experience.
• Understanding of baking science and pastry production fundamentals.
• Ability to prioritize tasks and meet production deadlines in a fast-paced environment.
• Strong communication, organization, and time management skills.
• Flexibility to work early mornings, evenings, weekends, and holidays as needed.
• Must be able to stand for extended periods and lift up to 25 lbs regularly.

• Previous experience in a professional pastry kitchen or bakery setting.
• Familiarity with recipe development and scaling.
• Experience with restaurant, café, and/or catering production.

• Sunday 6:00 AM - 2:00 PM
• Monday 9:00 AM - 5:00 PM