Pastry Cook

MINA Group•Portland, OR

8d•Onsite

About The Position

As a Pastry Cook at Bar Sprezzatura, you will be a key member of our pastry team, preparing and executing desserts, pastries, and baked goods with precision and creativity. You’ll work in a fast-paced, fine dining environment, collaborating closely with chefs and supporting the team in delivering exceptional guest experiences. The ideal candidate is a motivated culinary professional who is organized, professional, and knowledgeable. You will be an integral part of our kitchen team with a passion for food and a positive attitude. You have excellent attention to detail, work well leading a team, and are comfortable organizing all aspects of pastry production and distribution of pastries, desserts, and baked goods. You will work closely with the executive chef and corporate pastry chef to develop and execute all dessert offerings. You have a strong desire to learn and build your culinary skillset.

Requirements

2-4 years’ experience in a fine dining or casual fine dining high volume kitchen with at least 1 year in a lead role
Ability to communicate effectively with management and your peers
Expansive knowledge of food and cooking techniques including pastry production, portioning, and plating
Basic skills in inventory management and familiarity with Microsoft Office suite
Knowledge of kitchen safety protocols
Ability to learn and retain information quickly
Intellectual curiosity
Ability to work clean, organized, and as part of a team
Ability to move and lift 40 pounds at a time
At least 18 years of age
Must be able to stand and walk for an extended period of time

Nice To Haves

Culinary degree in pastry strongly preferred

Responsibilities

Preparing and executing desserts, pastries, and baked goods with precision and creativity.
Collaborating closely with chefs and supporting the team in delivering exceptional guest experiences.
Organizing all aspects of pastry production and distribution of pastries, desserts, and baked goods.
Developing and executing all dessert offerings in conjunction with the executive chef and corporate pastry chef.