Pastry Cook & Overnight Baker
Core
First & Second Cook – Pastry & Baking responsible for daily production of artisan breads, laminated doughs, cakes, cookies, tarts, and chocolates in a fast-paced Michelin Key-winning kitchen.
Role type
Senior IC pastry cook (First Cook) / Mid-level IC pastry chef (Chef de Partie)
Builds
Fresh baked goods, pastries, and desserts for banquet events and à la carte service
Domain
Hospitality / Culinary Arts
Required skills
Artisan breads, laminated doughs, recipe scaling, station management, team mentoring, cost control, food ordering
Preferred skills
Culinary school diploma, Red Seal Certification, luxury hotel experience
Technologies
Birchstreet
Responsibilities
Prepare daily production of fresh breads, rolls, muffins, scones, cakes, cookies, tarts, bars, macarons, chocolates, and other bakeshop items; Support junior pastry cooks by reinforcing consistency, scaling accuracy, and proper technique; Train, mentor, and provide real-time coaching to cooks below Chef de Partie level; Monitor kitchen expenses by minimizing food and labor costs, reducing waste, and placing food orders
Seniority
Senior, hands-on IC (First Cook) / Mid-level, hands-on IC with leadership (Chef de Partie)