Pastry Line Cook III
About The Position
Under the general guidance of the Pastry Chef and Pastry Sous Chef, the Pastry Line Cook 3 is responsible for executing daily pastry production tasks. This position focuses primarily on preparation and production with limited responsibility beyond assigned duties. The role supports the pastry team by following established recipes, standards, and procedures. We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual on the team to perform various related tasks as needed in the spirit of providing exceptional guest service.
Requirements
- Basic pastry component execution (creams, doughs, batters, fillings, garnishes)
- Adherence to FIFO standards for product storage and rotation
- Knowledge of food safety, sanitation, and hygiene regulations
- Safe operation of kitchen equipment
Responsibilities
- Assist with mise en place for daily service, banquets, and special events
- Execute basic pastry components such as creams, doughs, batters, fillings, and garnishes
- Maintain cleanliness and organization of the pastry work station
- Label, store, and rotate products properly following FIFO standards
- Follow all food safety, sanitation, and hygiene regulations
- Use kitchen equipment safely and report any issues to supervisors
- Perform various related tasks as needed in the spirit of providing exceptional guest service
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
