The Pastry Cook is responsible for creating an assortment of desserts, including pastries, cookies, and other confections.

ESSENTIAL FUNCTIONS AND BASIC DUTIES: 

• Anticipates the needs of the pastry team.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, by following a set recipe.
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Performs other job-related duties as assigned.
• Able to work any shift, preferably PM shift.
• Able to work flexible schedule in order to accommodate business levels.
• No visa sponsorship available. Must be authorized to work in the U.S.

QUALIFICATION STANDARDS:

Education: High school diploma required. Post-secondary training at a culinary institution preferred.
Experience Required: At least 1 or more years’ experience working within the food industry as a Pastry Cook, Baker, or relevant role.
Licenses or Certificates:  Ability to obtain and/or maintain any government required licenses, certificates, or permits. Certificate in culinary arts, pastry-making, baking, or relevant field preferred.
Grooming: All employees must maintain a neat, clean and well-groomed appearance per Company standards.