Pastry Cook | Part-Time | Lucas Museum of Narrative Art

Pastry Cook | Part-Time | Lucas Museum of Narrative Art

The Pastry Cook is responsible for preparing, baking, and presenting a variety of pastries, desserts, breads, and other baked goods while maintaining the highest standards of quality, consistency, and food safety. This position supports daily pastry operations by following standardized recipes, preparing ingredients, decorating finished products, and ensuring all items meet presentation and quality expectations. The Pastry Cook works collaboratively with the culinary team to deliver an exceptional dining experience.

This role pays an hourly rate of $22.00-$28.00.

This position will remain open until October 23, 2026.

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

Responsibilities

• Prepare, bake, and finish pastries, cakes, cookies, breads, desserts, and specialty baked goods according to standardized recipes.
• Measure, mix, proof, bake, and decorate products while maintaining consistency and quality standards.
• Prepare ingredients and mise en place for daily pastry production.
• Ensure all baked goods are properly stored, labeled, rotated, and handled according to food safety standards.
• Monitor baking times, temperatures, and product quality throughout production.
• Assist with dessert plating and presentation for restaurant service, banquets, and catered events.
• Maintain cleanliness and organization of pastry workstations, equipment, and storage areas.
• Operate mixers, ovens, sheeters, proofers, and other bakery equipment safely and efficiently.
• Monitor inventory levels and notify management of product shortages or ordering needs.
• Minimize waste through proper product handling and portion control.
• Follow all sanitation, food safety, and health department regulations.
• Assist with opening, closing, cleaning duties, and special projects as assigned.
• Collaborate with culinary team members to support overall kitchen operations.
• Perform other duties as assigned.

Qualifications

• High school diploma or equivalent preferred.
• Culinary or pastry education preferred.
• 1+ years of pastry, bakery, or professional kitchen experience preferred.
• Experience preparing a variety of baked goods and desserts is preferred.
• Food Handler certification is required where applicable by state or local regulations.
• Knowledge of pastry and baking techniques, ingredients, and production methods.
• Ability to accurately follow recipes and production schedules.
• Strong attention to detail and product presentation.
• Ability to prioritize tasks and work efficiently in a fast-paced environment.
• Basic math skills for measuring, scaling recipes, and portioning.
• Ability to work independently and as part of a team.
• Strong organizational and time management skills.
• Commitment to maintaining high standards of food quality and guest satisfaction.
• Ability to stand and walk for extended periods throughout the shift.
• Frequently lift and carry heavy objects.
• Ability to bend, reach, kneel, stoop, and perform repetitive hand motions.
• Ability to work in environments with exposure to heat, cold, flour dust, and commercial kitchen equipment.
• Manual dexterity to prepare, decorate, and finish pastry items.