Pastry Cook

Job Summary
The Pastry Cook plays a key role in preparing and producing a wide variety of pastries and baked goods to the highest standards of consistency, quality, flavor, and freshness. This position supports the bakery’s commitment to excellence by ensuring all items meet company standards for taste, presentation, and reliability while fostering teamwork and efficiency in a fast-paced kitchen environment.

Supervisory Responsibilities

• None

• Prepares and bakes a variety of pastry items daily following company recipes and standards.
• Ensures consistent quality, taste, and presentation across all products.
• Maintains a clean, organized, and sanitary workstation in compliance with health and safety standards.
• Communicates effectively with the Lead Pastry Cook, Chef de Cuisine, and other team members to ensure smooth production flow.
• Handles ingredients and finished goods with care to preserve freshness and quality.
• Assists with prep tasks such as scaling ingredients, portioning, and storing items appropriately.
• Upholds company standards for personal hygiene, as well as clean and pressed uniforms at all times.
• Participates in production meetings and contributes to a culture of collaboration and excellence.
• Performs other related duties as assigned.

• Strong knowledge of pastry techniques and baking fundamentals.
• Keen attention to detail to ensure precision and consistency.
• Excellent time management skills and ability to prioritize tasks.
• Effective communication and teamwork abilities.
• Commitment to cleanliness, organization, and safety.

• Must be at least 18 years old.
• Previous pastry or baking experience in a professional kitchen preferred.
• Completion of a pastry or culinary program a plus.
• Training in food safety and sanitation standards required.

• Prolonged periods of standing, bending, and working in a hot environment.
• Must be able to lift up to 50 pounds at times.
• Manual dexterity required for handling pastry tools, small equipment, and precise tasks.