The Pastry Cook is responsible for the quality, consistency, and creative development of all pastry products under the direction of the Executive Culinary Team
Job Summary
The Pastry Cook is responsible for the quality, consistency, and creative development of all pastry products under the direction of the Executive Culinary Team.
Candidates must demonstrate hands-on expertise in baking fresh pastries, desserts, and breads while adhering to strict health and sanitation standards.
The ideal candidate will have a pastry degree or apprenticeship with 2-3 years of experience in premium contract food service environments.
Matching Summary
The Pastry Cook is responsible for the quality, consistency, and creative development of all pastry products under the direction of the Executive Culinary Team.
Skills & Requirements
Must-have
Strong baking and pastry skills
Knowledge of bread baking techniques
Ability to lift up to 50 lbs
Maintain positive guest service attitude
Work extended hours including weekends
Nice-to-have
Creative menu development experience
Leadership and initiative demonstrated
Flexible team environment collaboration
Key Requirements
Minimum 2-3 years cooking experience
Pastry degree or certified apprenticeship
Must be at least 18 years old
Contract food service industry experience preferred