Pastry Cook

Reports to: Pastry Sous Chefs and Executive Pastry Chef
About Kent Hospitality Group: 

Kent Hospitality Group is a visionary team reshaping hospitality through community, culture and

excellence. Founded by the late Chef Jamal James Kent, this award-winning group delivers unrivaled experiences that are both welcoming and exceptional.

With a portfolio that includes Michelin-starred restaurants, private members clubs, and world-class venues, KHG creates destinations where guests and team members alike feel welcome and inspired. In partnership with entrepreneur-led private equity group SC Holdings, we believe extraordinary hospitality begins with extraordinary teams, valuing not just what we create, but how we work together to bring it to life.

Position Overview

The Pastry Cook is responsible for the preparation, execution, and presentation of pastry and dessert items in accordance with the restaurant’s standards of quality, consistency, and technique. This role supports the Executive Pastry Chef and culinary team in maintaining a clean, organized, and efficient pastry operation while upholding the highest standards of food safety, professionalism, and teamwork.

Responsibilities

• Prepare and execute plated desserts, baked goods, pastry components, and daily mise en place with precision and consistency.
• Follow recipes, techniques, portioning, and presentation standards as directed by the Pastry Chef.
• Assist with daily pastry production, service, prep, and special events as needed.
• Maintain proper storage, labeling, dating, and rotation of all pastry ingredients and finished products.
• Ensure the pastry station, equipment, tools, and storage areas are clean, organized, and properly maintained.
• Monitor product quality and communicate any inconsistencies, shortages, or equipment concerns to the Executive Pastry Chef.
• Work efficiently and collaboratively with the pastry team to meet production and service needs.
• Follow all food safety, sanitation, and personal hygiene standards and maintain compliance with applicable regulations.
• Maintain a professional, respectful, and positive working environment.
• Perform additional duties as assigned by the Executive Pastry Chef or culinary leadership.

Skills & Requirements

• At least 2 years of experience in a professional kitchen, restaurant, bakery, hotel, or similar culinary environment.
• Strong commitment to excellence and integrity: always do the right thing, especially when no one is looking.
• Positive, professional, and collaborative demeanor; negativity, disrespect, and malicious behavior will not be tolerated.
• Strong attention to detail and commitment to consistency.
• Ability to follow recipes, instructions, and established standards accurately.
• Strong organizational and time-management skills.
• Ability to work calmly and effectively in a fast-paced kitchen environment.
• Willingness to learn, receive feedback, and continuously develop pastry skills.
• Strong communication and teamwork skills.
• Commitment to maintaining high standards of cleanliness, food safety, and professionalism.

Physical Demands

• Must be able to lift and carry at least 50 pounds.
• Must be able to stand and work for extended periods of time.
• Must be comfortable with repetitive movements, including walking, bending, reaching, lifting, and standing.
• Must be able to move efficiently throughout the kitchen and work in a fast-paced environment.
• Ability to safely navigate stairs and go up and down multiple flights of stairs throughout the day.