Description
The Pastry Cook prepares and presents high-quality pastries, desserts, artisan breads, breakfast pastries, ice creams, garnishes, and baked goods for the fine-dining restaurant, banquets, weddings, private dining, and off-site catering. The role includes plating banquet desserts, baking daily breads and pastries, maintaining food quality and safety, controlling waste and costs, cleaning equipment, and supporting seasonal menu changes and cross-training. It requires a high school diploma or equivalent, with culinary training or at least two years of relevant experience preferred, and involves AM/PM shifts with weekends and holidays required.
