Pastry Cook - Vast

Coury Hospitality•Oklahoma City, OK

About The Position

The Pastry Cook prepares and presents a variety of pastry and bakery products—including plated desserts, chocolates, confections, frozen desserts, glazes, pies, cakes, breads, and other items—in accordance with established recipes and high presentation standards. The role includes preparing, setting up, and breaking down kitchen workstations while following health, safety, and sanitation practices. The Pastry Cook completes daily preparation and production, monitors food quality and temperatures, maintains appropriate storage and food-handling practices, controls waste, and keeps work and storage areas clean and organized. The position also requires safe and efficient use of kitchen equipment, effective communication and teamwork, and the ability to work quickly, prioritize tasks, and adapt to changing outlet requirements.

Requirements

High school diploma or GED.
Ability to follow recipes and calculate recipe quantities; ability to follow and convert recipes.
Good and safe knife and equipment skills.
Understanding of pastry and baking science and food safety.
Proficiency with bakery tools, measurements, and equipment.
Strong organizational skills and attention to detail; clean work habits and ownership of a safe, clean work area.
Ability to work quickly and efficiently, under pressure, and without supervision while remaining focused.
Ability to multitask and prioritize according to outlet requirements.
Artistic and creative ability to develop high-end products.
Sound judgment regarding production quantity, quality, and timing.
Knowledge of food allergies and basic mathematics.
Strong verbal and written communication and people skills; ability to maintain effective working relationships.
Ability to adapt to changes in situations, staffing, and procedures.
Ability to maintain regular attendance and punctuality and to arrive in a complete uniform for scheduled shifts.
Ability to work nights, weekends, and/or overtime when required.
Ability to stand or walk for six or more hours; stoop, squat, or kneel frequently; and frequently reach and twist the trunk and neck.
Ability to push, pull, lift, and carry items from 0 to over 50 pounds occasionally, including carts, pans, and trays of food.
Ability to tolerate frequent hot or cold conditions and temperature changes between moist, steam-heated areas and refrigerator or freezer environments.
Ability to work around hazards that may cause burns or cuts and to use sharp kitchen knives or equipment.

Nice To Haves

Diploma in Culinary, Confectionery, or Pastry, or equivalent education, training, and experience.
Employment experience in a kitchen or pastry environment.

Responsibilities

Prepare pastry and bakery items, including breakfast items, desserts, breads, ice creams, sorbets, creams, syrups, amenities, displays, centerpieces, and requested specialty items.
Apply fundamental pastry, confectionery, and baking techniques, including chocolate tempering, sauce work, bread baking, dough lamination, and specialty cake production.
Pull sufficient ingredients and supplies according to menu forecasts and daily priorities.
Prepare ingredients by portioning, chopping, washing, peeling, weighing, measuring, mixing, and storing food.
Prepare cold food as needed and operate ovens, stoves, grills, microwaves, and fryers.
Set up, clear, and break down assigned workstations.
Prepare menu items according to recipes, yield guides, and departmental standards; test food for doneness and monitor quality during preparation.
Complete daily preparation and high-volume bakery production consistently while maintaining food quality.
Portion and serve food at the appropriate time using proper receptacles.
Maintain food at proper temperatures and follow sanitation and safety procedures for food handling, product rotation, storage, cooling, and serving.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment; clean floors and maintain neat, clean, and sanitized work and storage areas.
Check appliance and food temperatures and report maintenance or other problems to the Supervisor.
Follow company, safety, sanitation, and environmental policies and procedures.
Control waste and support food costs.
Participate in ongoing training and retraining in food preparation, safety, and sanitation.
Maintain teamwork and open communication with employees and supervisors, and respond professionally to questions and requests.
Work safely and efficiently with kitchen equipment and perform other responsibilities as assigned by the supervisor.