Pastry Cook - Vast

Coury Hospitality•Oklahoma City, OK

6d•Onsite

About The Position

The Pastry Cook prepares plated desserts, chocolates, confections, frozen desserts, glazes, pies, cakes, and other bakery items according to established recipes and high presentation standards. The role includes setting up and breaking down a kitchen station while following health, safety, and sanitation practices. The cook also prepares a range of pastry and bakery products, including breakfast items, breads, ice creams, sorbets, creams, syrups, amenities, displays, centerpieces, and special-request items. This position completes daily preparation and production, including high-volume bakery products, while maintaining food quality and controlling waste and food costs. The Pastry Cook works with kitchen equipment and ingredients, follows recipes and yield guides, monitors food quality and temperatures, and maintains clean, organized, and sanitized work and storage areas. The role requires teamwork, communication, safe work practices, and the ability to respond professionally to requests and adapt to changing needs. The position requires a high school diploma or GED. A culinary, confectionery, or pastry diploma—or an equivalent combination of education, training, and experience—is also described. Kitchen or pastry-environment employment is preferred. The role may require nights, weekends, and/or overtime and involves extended periods standing or walking, frequent bending and reaching, exposure to hot and cold environments, and occasional lifting or carrying from 0 to over 50 pounds. Closed-toe, non-canvas, non-skid-soled shoes are required.

Requirements

High school diploma or GED.
Ability to follow recipes and calculate recipe quantities; ability to follow and convert recipes.
Good, safe knife and equipment skills.
Experience in all functions of a bakery.
Technical knowledge of kitchen equipment, chocolate tempering, sauce work, bread baking, dough lamination, and specialty cakes.
Understanding of pastry and baking science.
Proficiency with tools, measurements, and bakery equipment.
Strong organization and attention to detail; clean work habits and ownership of a safe, clean work area.
Strong understanding of food safety and knowledge of food allergies.
Passion and enthusiasm, strong people skills, and verbal and written communication skills.
Ability to work quickly and efficiently under pressure and manage high-profile projects.
Ability to multitask and prioritize based on outlet requirements.
Artistic and creative ability to develop high-end products.
Good judgment of quantity, quality, and production.
Basic math skills.
Ability to work without supervision and remain focused throughout the day.
Ability to adapt to changes in situations, staffing, and procedures.
Ability to maintain regular attendance, punctuality, and a complete uniform for scheduled shifts.
Ability to maintain effective working relationships with fellow employees.
May be required to work nights, weekends, and/or overtime.
Ability to stand or walk for six or more hours; stoop, squat, and/or kneel frequently; reach and twist the trunk and neck frequently; and occasionally push, pull, lift, and carry from 0 to over 50 pounds.
Tolerance for exposure to burns, cuts, repetitive upper- and lower-extremity motions, and extreme hot or cold conditions, including movement between moist, steam-heated areas and cold refrigerators or freezers.
Wear closed-toe, non-canvas, non-skid-soled shoes.

Nice To Haves

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

Responsibilities

Prepare pastry and bakery items, including breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays, centerpieces, and special-request items.
Apply fundamental pastry, confectionery, and baked-goods techniques.
Pull sufficient ingredients and supplies according to menu forecasts; prepare ingredients by portioning, chopping, washing, peeling, weighing, measuring, and mixing.
Prepare cold food as needed and operate ovens, stoves, grills, microwaves, and fryers.
Establish daily priorities and set up, clear, and break down assigned workstations.
Prepare menu items according to recipes, yield guides, and departmental standards; test and monitor food for doneness and quality, and portion and serve items at the appropriate time.
Complete daily preparation and high-volume bakery production consistently without sacrificing quality.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment; clean and sanitize work and storage areas and floors as needed.
Check appliance and food temperatures and maintain food at proper temperatures using appropriate serving pans and safe handling procedures.
Report maintenance problems and other problem areas to the supervisor.
Follow company, safety, and sanitation policies and procedures, including product rotation, storage, cooling, temperature maintenance, and food-handling requirements.
Control waste and support food-cost objectives.
Train and retrain in food preparation, safety, and sanitation practices.
Maintain teamwork and open communication with employees and supervisors.
Use kitchen equipment safely and efficiently and respond professionally to questions and requests.
Perform other responsibilities as assigned by the supervisor.