Pastry Cook

Job Description

Job Description

Description:

JOB DESCRIPTION

LINE COOK – NEW YORK

Reports To: Sous Chef; Executive Chef

Department: Culinary (Back of House)

Classification: Non-Exempt

Status: Full-Time / Part-Time (as scheduled)

Pay Range: $25 per hour

POSITION SUMMARY

Bagatelle is more than a restaurant—it is an experience. Inspired by the celebratory spirit of the French Riviera, Bagatelle combines exceptional cuisine, vibrant energy, and warm hospitality to create memorable dining experiences. Every dish, including the final course, reflects our commitment to quality, creativity, and excellence.

The Pastry Cook is responsible for executing Bagatelle's pastry program with consistency, precision, and attention to detail. This position prepares and presents desserts according to established recipes and presentation standards while maintaining the highest levels of cleanliness, organization, and food safety within the pastry department. In addition to daily production, the Pastry Cook contributes to the ongoing development of seasonal desserts and specialty offerings that reflect the Bagatelle brand and enhance the guest experience.

Success in this role requires technical skill, creativity, strong organizational abilities, and a passion for delivering exceptional desserts with consistency and pride.

Pastry Production & Execution

1. Prepare and execute all desserts, pastries, breads, garnishes, and specialty items according to Bagatelle recipes, plating guides, specifications, and presentation standards.
2. Execute daily production lists and prep assignments provided by the Pastry Chef.
3. Ensure consistency in flavor, texture, appearance, portioning, and quality with every item produced.
4. Prepare items fresh and in line with service demand, maintaining production schedules that support daily service while ensuring freshness and efficiency.
5. Execute dessert plating with precision, creativity, and attention to detail during service.
6. Assist with banquet, private event, and specialty dessert production as required.

Seasonal Menu Development

1. Collaborate with the Pastry Chef and Executive Chef to develop innovative seasonal desserts and limited-time offerings.
2. Research current pastry trends, ingredients, and techniques to inspire menu development.
3. Participate in recipe testing, refinement, and implementation of new menu items.
4. Contribute creative ideas while maintaining the Bagatelle culinary identity and standards.

Product Knowledge & Quality Control

1. Maintain a thorough understanding of all pastry recipes, ingredients, preparation methods, and presentation standards.
2. Conduct self-checks during prep and service to ensure all products meet Bagatelle's quality expectations before service.
3. Monitor freshness, shelf life, and product rotation to maintain optimal quality.
4. Taste and evaluate products regularly to ensure consistency.
5. Flag quality or consistency issues to the Pastry Chef promptly and assist with corrections.

Dietary Restrictions & Food Safety

1. Maintain knowledge of common food allergies and dietary preferences, including gluten-free, dairy-free, vegetarian, vegan, and nut allergies.
2. Follow established procedures for preparing allergy-sensitive orders and preventing cross-contact.
3. Accurately identify allergens and ingredients within all pastry products.
4. Adhere to all NYC Department of Health regulations, sanitation standards, and food safety procedures, including proper food handling, labeling, and holding temperatures.
5. Immediately report any DOH, OSHA, or workplace safety concern or violation to the Pastry Chef or Chef on Duty.

Organization & Kitchen Operations

1. Maintain a clean, organized, and efficient pastry station and storage areas throughout each shift.
2. Complete opening, closing, prep checklists, and side work according to department standards, timely and thoroughly.
3. Properly label, date, rotate, and store all ingredients and finished products using FIFO procedures.
4. Safely operate and maintain all pastry equipment (mixers, ovens, tempering machines, and related tools) in clean, safe, and operational condition, using equipment only as intended.
5. Communicate equipment concerns or maintenance needs promptly to the Pastry Chef.

Inventory & Cost Control

1. Assist with ordering, receiving, and organizing pastry ingredients and supplies.
2. Monitor ingredient par levels at assigned stations and notify the Pastry Chef of product shortages or replenishment needs.
3. Minimize food waste through proper production planning, storage, and portion control.
4. Monitor product quality and reduce spoilage while maintaining production standards.
5. Support inventory counts, accurate stock records, and cost control initiatives.

Teamwork & Professionalism

1. Work collaboratively with chefs, cooks, and front-of-house teams to ensure seamless service.
2. Support the Pastry Chef and Executive Chef during service and special events as needed.
3. Communicate clearly and professionally regarding production schedules, special events, and guest requests.
4. Assist in training and mentoring new pastry team members on station procedures and standards, as directed.
5. Maintain professionalism, composure, and efficiency during high-volume service periods.
6. Attend all mandatory meetings and trainings.

Professional Standards

1. Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
2. Uphold Bagatelle grooming, appearance, and culinary standards at all times.
3. Demonstrate integrity and consistently meet or exceed Bagatelle standards.
4. Perform other related and compatible duties as assigned by kitchen leadership.

1. Minimum of 2 years of pastry, bakery, or dessert production experience in an upscale, luxury, or fine dining restaurant or bakery.
2. Culinary or pastry arts training or certificate preferred; equivalent professional experience accepted.
3. Strong understanding of pastry techniques, baking fundamentals, chocolate work, doughs, creams, mousses, cakes, plated desserts, and finishing techniques.
4. Ability to safely operate commercial pastry and baking equipment.
5. Passion for pastry arts with a commitment to quality, consistency, and continuous learning.
6. Ability to execute recipes with precision while maintaining efficiency in a fast-paced kitchen.
7. Creative mindset with an interest in seasonal menu development and innovation.
8. Knowledge of food allergies, dietary restrictions, ingredient substitutions, and safe food handling practices.
9. Working knowledge of Department of Health regulations and food safety standards.
10. Strong organizational and time-management skills; ability to multitask and prioritize production effectively.
11. Ability to perform essential job functions under pressure and maintain professionalism when working under stress.
12. Ability to work independently while contributing positively to a collaborative kitchen environment.
13. Ability to communicate effectively with kitchen leadership and team members.
14. Ability to read ticket orders, recipes, and labels as written in English.
15. Ability to access and accurately input information in kitchen systems (e.g., inventory, production, or scheduling tools) as required.
16. High school diploma or equivalent required.
17. NYC Department of Health & Mental Hygiene Food Protection Certificate preferred, or ability to obtain within the timeframe required by the Company.
18. Must be legally authorized to work in the United States without employer sponsorship.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation.

Working Conditions & Physical Requirements

Flexible, variable schedule including early mornings, evenings, weekends, holidays, and high-volume service periods based on business needs.

Extended periods of standing, walking, bending, reaching, kneeling, and repetitive hand movements.

Ability to regularly lift and carry up to 50 pounds.

Frequent exposure to ovens, mixers, refrigeration equipment, freezers, hot surfaces, sharp tools, commercial kitchen equipment, and cleaning chemicals.

Work in environments with varying temperatures, including hot production areas and refrigerated storage.

Ability to perform efficiently under pressure while maintaining exceptional quality, organization, cleanliness, and attention to detail.