Pastry Baker

Pastry Baker

The Pastry Baker is responsible for creating and producing high-quality baked goods and desserts for daily service and special events. The position requires a high level of skill, precision, consistency and creativity in preparing a wide range of pastry and bakery items, and ensures products are ready and stored properly; supports the overall success of the pastry team by ensuring consistency, efficiency, and excellence in all pastry and dessert operations.

Essential Duties and Responsibilities:

• Work with the Pasty Chef to create innovative deserts ideas that fulfill the goal of the department.
• Help train the lower-level pastry team members in how to prepare and present desserts.
• Prepare, bake, and finish breads, pastries, cakes, and desserts following established recipes.
• Scale and mix doughs, batters, creams, and fillings accurately.
• Monitor baking times and temperatures to ensure consistent quality.
• Decorate and glaze pastries and cakes according to product standards.
• Always maintain a clean and organized workstation.
• Label, date, and store all food products properly (FIFO method)
• Follow food safety and sanitation standards (HACCP)
• Assist with daily production planning and inventory control.
• Support special events or catering pastry production as needed.
• Work collaboratively with the pastry team to meet deadlines and maintain product quality.
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen.
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and helping with any other projects as assigned by the kitchen manager. Attend all scheduled employee meetings and bring suggestions for improvement.
• Performs other related duties as assigned by the manager-on-duty.

Qualifications:

• High school diploma or equivalent.
• 4-6 years of work experience in the pastry, dessert and baking fields.
• Strong knowledge of baking techniques, pastry production, and dessert presentation.
• Must have the ability to follow written and verbal instructions, ability to perform assigned tasks under limited supervision.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel.
• Must be able to work in a standing position for long periods of time (up to 10 hours).
• Must be able to work extra shifts, weekends and holidays as necessary.
• Food handler's certification required (or ability to obtain).

Physical Demands and Work Environment:

• The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is occasionally required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• While performing the duties of this job, the employee is regularly exposed to risks associated with travelling between buildings and back and forth to other areas as may be required due to business demands. The employee is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The noise level in the work environment varies from light to moderate.

Licenses, Certifications, Registration: Requires a Pari-Mutuel License.