Pastry Cook & Overnight Baker
Core
Prepare daily production of fresh breads, rolls, muffins, scones, cakes, cookies, tarts, bars, macarons, chocolates, and other bakeshop items following standard recipes in a fast-paced kitchen environment.
Role type
First Cook / Chef de Partie (Pastry & Baking)
Builds
Fresh baked goods, artisan breads, laminated doughs, and menu items for banquet and à la carte service
Domain
Hospitality / Fine Dining / Pastry Arts
Required skills
Artisan breads, quick breads, laminated doughs, accurate scaling and weighing, rolling and shaping, mise en place, station management, training junior cooks, cost control, food ordering, equipment repair coordination
Preferred skills
Culinary school diploma, Red Seal Certification, luxury hotel experience, high-volume kitchen 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; Assist with training new or junior cooks by demonstrating proper technique and setup; Contribute ideas to features or improvements to menu execution; Set the pace for efficient mise en place preparation and timely execution of both banquet events and à la carte service; Lead and develop culinary team members by training, mentoring, and providing real-time coaching; Manage kitchen organization and resources by monitoring expenses, minimizing waste, placing food orders, and submitting equipment repair work orders
Seniority
Mid-level IC (3-4 years experience)
