Pastry Cook

Pastry Cook – CUT by Wolfgang Puck | New York

We are seeking a skilled and passionate Pastry Cook to join the team at CUT by Wolfgang Puck New York . The ideal candidate is technically strong in pastry arts, detail-oriented, and inspired by creating refined, high-quality desserts and baked goods in a fine dining environment.

The Pastry Cook is responsible for the preparation, production, and execution of breads, pastries, desserts, ice creams, sorbets, and specialty items in alignment with departmental recipes, presentation standards, and quality expectations. This role plays an integral part in delivering an exceptional guest experience through precision, consistency, and artistry.

• Prepare, produce, and plate pastries, desserts, ice creams, sorbets, and breads for daily lunch and dinner service, including à la carte and private dining room menus
• Execute all standardized pastry recipes with accuracy and consistency
• Ensure all mise en place is prepared and maintained for timely and efficient service
• Inspect all products to ensure the highest standards of quality, freshness, and presentation
• Work efficiently under pressure while meeting production schedules and service timelines
• Create, organize, and prioritize daily prep lists in coordination with the pastry team
• Perform duties with minimal supervision while maintaining strong communication with the culinary team
• Collaborate effectively within the broader kitchen team to support service execution
• Maintain strict adherence to NYC Department of Health food safety, sanitation, and storage standards
• Support portion control and waste reduction initiatives
• Perform additional duties as needed to support overall kitchen operations

Education

• High School Diploma or GED required
• Culinary degree or formal pastry training preferred

Experience

• Minimum 2 years of pastry experience in a professional kitchen
• Strong pastry production and plating skills in a high-volume, à la carte environment

Skills & Abilities

• Ability to accurately scale and convert recipes based on yield requirements
• Strong understanding of quality control standards in pastry production
• Ability to prepare and execute a variety of desserts, ice creams, sorbets, breads, and breakfast pastries
• Knowledge of kitchen equipment, maintenance, and proper culinary handling procedures
• Strong understanding of food preparation techniques, presentation standards, and culinary best practices
• Ability to interpret and execute written and verbal instructions with precision
• Highly organized, detail-oriented, and able to prioritize effectively in a fast-paced environment
• Flexible availability, including evenings, weekends, and holidays

Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

In compliance with the Drug-Free Workplace Act of 1988, Wolfgang Puck Group is a drug-free workplace.