Lead Pastry Cook

Position Summary

Le Colonial Denver is seeking an experienced and highly organized Pastry Lead for daily pastry production, execution, and quality standards. This leadership role requires advanced pastry skills, strong operational discipline, and the ability to guide and support the pastry team while working hands-on in service and production.

The Pastry Lead is responsible for ensuring consistency, efficiency, cleanliness, and excellence across all pastry items, including desserts, frozen desserts, and special event production. This role works closely with the Executive Chef and culinary leadership on planning, inventory, ordering, and execution.

Key Responsibilities

Responsibilities include, but are not limited to:

Production & Execution

• Lead daily pastry production aligned with the Le Colonial menu, focusing on plated desserts, components, garnishes, sauces, creams, frozen elements, and special request items for service and events.
• Execute and oversee service to ensure timely delivery, consistency, and high-quality presentation
• Ensure all pastry items are prepared according to standardized recipes, yield guides, and plating specifications
• Set daily priorities based on production schedules, pars, and business levels
• Troubleshoot production or service issues in real time

Leadership & Team Support

• Lead by example through hands-on production and service execution
• Train, guide, and support Pastry Cooks to maintain standards and efficiency
• Communicate clearly with Executive Chef, Sous Chefs, and kitchen leadership regarding production needs and challenges
• Assist with onboarding and training of new pastry team members
• Maintain a professional, respectful, and positive work environment

Inventory, Ordering & Organization

• Manage pastry inventory, including proper labeling, dating, storage, and FIFO rotation
• Place and track orders for pastry ingredients and supplies in coordination with the Executive Chef
• Monitor pars and adjust production levels based on business needs, holidays, and special events
• Reduce waste through proper planning, portion control, and organization
• Ensure all pastry equipment and tools are maintained, clean, and in proper working condition

Sanitation & Standards

• Enforce strict adherence to health department regulations, food safety, and sanitation standards
• Inspect cleanliness and organization of pastry stations, storage areas, and equipment
• Ensure compliance with all restaurant policies and safety procedures
• Maintain complete knowledge of correct equipment use and safety practices

Qualifications & Experience

• Minimum 4–5 years of professional pastry or restaurant experience (required)
• Previous lead or supervisory experience preferred
• Culinary or pastry certification/apprenticeship strongly preferred
• Proficient in English or Spanish
• Strong pastry fundamentals with the ability to execute consistently at a high level
• Experience with inventory management, ordering, and production planning
• Excellent organizational, time management, and communication skills
• Ability to multitask and lead in a fast-paced, high-volume environment
• High level of professionalism, accountability, and attention to detail
• Food Handler Certification (required)

Authorization to Work

Applicants must provide valid, unexpired documents to establish identity and employment authorization upon offer and acceptance of employment.
This employer participates in E-Verify and will use Form I-9 information to confirm authorization to work in the U.S.

Physical Requirements

• Ability to stand and work on feet for extended periods
• Ability to push, pull, lift, and carry up to 50lb
• Ability to work in a high-stress, fast-paced kitchen environment with exposure to heat, cold, and steam

Schedule & Availability

• Schedule fluctuates based on business needs
• Daytime and/or evening shifts
• Weekend and holiday availability required