Pastry Cook
We’re looking for a Pastry Cook with skill, creativity, and attention to detail to support our pastry program. The ideal candidate brings a strong foundation in classic and modern pastry techniques, a passion for presentation, and a commitment to consistency and excellence.
Prepare, bake, and present a variety of pastries, desserts, cakes, and breads according to established recipes and standards.
Assist in the creation and development of new pastry and dessert menu items to complement our savory offerings.
Prepare ingredients by measuring, mixing, and organizing mise en place for daily production.
Decorate and plate desserts with precision, ensuring each item meets brand and quality expectations.
Maintain a clean, organized, and sanitized work area in compliance with food safety and hygiene standards.
Monitor inventory of ingredients and supplies, communicating needs to the Pastry Chef or Supervisor.
Follow standardized recipes, portion controls, and presentation specifications to ensure consistency.
Collaborate with the broader culinary team to ensure seamless service during events, banquets, and restaurant operations.
Assist in receiving, rotating, and properly storing food items to maintain freshness and minimize waste.
Uphold The Standard’s brand values by maintaining professionalism, teamwork, and attention to detail in every task.
High school diploma or equivalent required.
Minimum of 2 years of pastry or baking experience in a hotel, restaurant, or bakery environment.
Knowledge of pastry production methods, techniques, and ingredient functionality.
Strong organizational skills and the ability to manage multiple tasks in a fast-paced environment.
Excellent communication and teamwork abilities.
Food Handler or ServSafe certification preferred (or willingness to obtain).
Ability to stand and work for extended periods (minimum 8 hours per shift).
Must be able to lift, move, or carry up to 50 pounds.
Frequent bending, kneeling, reaching, and stretching.
Must be able to safely handle sharp tools, hot surfaces, and kitchen equipment.
Exposure to varying temperatures, including hot ovens and refrigerated environments.
Must be able to clearly communicate and follow directions in English.