Pastry Cook (Service)

The Pastry Cook – Service & Garde Manger is responsible for preparing, plating, and executing pastry and dessert items during service while also supporting the garde manger station as needed. This role requires strong attention to detail, excellent time management, and the ability to work efficiently in a fast-paced environment. The ideal candidate is passionate about both pastry arts and savory cold preparation and is committed to maintaining the highest standards of quality, consistency, and presentation.

• Prepare and plate desserts according to established recipes and presentation standards.
• Execute service efficiently while maintaining consistency and quality.
• Set up and maintain pastry mise en place for daily service.
• Assist with preparation of pastries, cakes, tarts, cookies, and specialty desserts.
• Monitor product quality and freshness throughout service.
• Communicate effectively with the kitchen team to ensure smooth service operations.

• Prepare salads, cold appetizers, fruit plates, and other cold preparations.
• Maintain mise en place and station organization throughout service.
• Ensure proper storage, labeling, and rotation of products.
• Follow recipes and plating specifications accurately.
• Support other culinary stations as business needs require.

• Minimum 1 year of pastry or culinary experience in a restaurant, hotel, bakery, or similar environment preferred.
• Experience working service in a high-volume environment preferred.
• Knowledge of pastry techniques, dessert plating, and garde manger preparation.
• Strong organizational and multitasking skills.
• Ability to work effectively under pressure.
• Strong communication and teamwork skills.
• Flexible schedule, including evenings, weekends, and holidays.

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Frequent bending, reaching, and repetitive hand movements.