PASTRY COOK

The Pastry Cook supports Cescaphe's culinary operations by preparing, producing, and finishing high-quality pastry and dessert items for events and venue service. This role works primarily in the commissary production kitchen and is responsible for following standardized recipes, production schedules, and presentation standards to ensure consistent quality and timely completion of pastry items. The Pastry Production Cook must demonstrate accuracy, organization, attention to detail, and the ability to work efficiently in a fast-paced, team-driven environment. Each team member is expected to assist when and where necessary to support flawless event execution and business needs.

ESSENTIAL DUTIES & RESPONSIBILITIES
• Prepare and produce pastries, desserts, baked goods, fillings, sauces, garnishes,
and other menu components according to standardized recipes and production
specifications.
• Scale, measure, mix, bake, portion, assemble, decorate, and finish pastry items with
accuracy and consistency.
• Complete daily pastry production according to established prep lists, event counts,
timelines, and priorities.
• Follow plating, presentation, portioning, and quality standards for all desserts and
pastry products.
• Assist with preparation for menu tastings, special events, seasonal offerings, and
new product development as assigned.
• Properly label, date, store, rotate, and organize ingredients and finished products to
maintain freshness and minimize waste.
• Monitor product quality throughout production and promptly communicate
shortages, inconsistencies, equipment issues, or other concerns to culinary
leadership.
• Maintain a clean, organized, and sanitary pastry production area, including
worktables, ovens, mixers, refrigeration, tools, and equipment.
• Follow food safety, allergen awareness, sanitation, and safe food-handling
procedures at all times.
• Set up and break down pastry production stations and ensure ingredients, tools,
and equipment are prepared for efficient workflow

Coordinate with pastry and culinary leadership to meet event deadlines and adjust
production priorities as business needs change.
• Assist with packaging, staging, and preparing pastry products for safe transport to
event venues when required.
• Support inventory organization and communicate low-stock ingredients or
supplies to the appropriate leader.
• Perform other culinary and production duties as assigned to support the team and
business needs.

ESSENTIAL KNOWLEDGE & SKILLS
Work Experience: 1-3 years of pastry, baking, culinary production, or high-volume kitchen
experience preferred; banquet or event production experience is a plus.
• Working knowledge of pastry and baking techniques, ingredient functions, food safety, sanitation,
and kitchen operations.
• Ability to accurately weigh and measure ingredients and follow standardized recipes, production
schedules, and presentation guides.
• Strong attention to detail with the ability to produce consistent portions, finishes, and
presentation across high-volume production.
• Ability to organize work, manage multiple production priorities, and meet event-driven deadlines.
• Ability to safely operate common pastry equipment, including mixers, ovens, food processors,
scales, and hand tools.
• Comfortable working in a fast-paced production environment with shifting priorities and seasonal
volume.
• Ability to work early mornings, evenings, weekends, and event schedules as required.
• Reliable transportation to the commissary and event venues when required.