The Pastry Production Cook supports Cescaphe's culinary operations by preparing, producing, and finishing high-quality pastry and dessert items for events and venue service. This role works primarily in the commissary production kitchen and is responsible for following standardized recipes, production schedules, and presentation standards to ensure consistent quality and timely completion of pastry items. The Pastry Production Cook must demonstrate accuracy, organization, attention to detail, and the ability to work efficiently in a fast-paced, team-driven environment. Each team member is expected to assist when and where necessary to support flawless event execution and business needs.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Prepare and produce pastries, desserts, baked goods, fillings, sauces, garnishes, and other menu components according to standardized recipes and production specifications.
• Scale, measure, mix, bake, portion, assemble, decorate, and finish pastry items with accuracy and consistency.
• Complete daily pastry production according to established prep lists, event counts, timelines, and priorities.
• Follow plating, presentation, portioning, and quality standards for all desserts and pastry products.
• Assist with preparation for menu tastings, special events, seasonal offerings, and new product development as assigned.
• Properly label, date, store, rotate, and organize ingredients and finished products to maintain freshness and minimize waste.
• Monitor product quality throughout production and promptly communicate shortages, inconsistencies, equipment issues, or other concerns to culinary leadership.
• Maintain a clean, organized, and sanitary pastry production area, including worktables, ovens, mixers, refrigeration, tools, and equipment.
• Follow food safety, allergen awareness, sanitation, and safe food-handling procedures at all times.
• Set up and break down pastry production stations and ensure ingredients, tools, and equipment are prepared for efficient workflow
• Coordinate with pastry and culinary leadership to meet event deadlines and adjust production priorities as business needs change.
• Assist with packaging, staging, and preparing pastry products for safe transport to event venues when required.
• Support inventory organization and communicate low-stock ingredients or supplies to the appropriate leader.
• Perform other culinary and production duties as assigned to support the team and business needs.

This job description is not intended to cover or include all of the tasks, duties or responsibilities that the employee may be required to perform. Job duties and responsibilities can change at any time with or without notice.

ESSENTIAL KNOWLEDGE & SKILLS

Work Experience:

1-3 years of pastry, baking, culinary production, or high-volume kitchen experience preferred; banquet or event production experience is a plus.

• Working knowledge of pastry and baking techniques, ingredient functions, food safety, sanitation, and kitchen operations.
• Ability to accurately weigh and measure ingredients and follow standardized recipes, production schedules, and presentation guides.
• Strong attention to detail with the ability to produce consistent portions, finishes, and presentation across high-volume production.
• Ability to organize work, manage multiple production priorities, and meet event-driven deadlines.
• Ability to safely operate common pastry equipment, including mixers, ovens, food processors, scales, and hand tools.
• Comfortable working in a fast-paced production environment with shifting priorities and seasonal volume.
• Ability to work early mornings, evenings, weekends, and event schedules as required.
• Reliable transportation to the commissary and event venues when required.

PHYSICAL DEMANDS & WORKING ENVIRONMENT

(Frequency of mobility, lifting, climbing, standing, siting, reaching, speaking, vision, color vision, outdoors/indoors, noise level, fumes/odor, chemical exposure or any other environmental hazards)

• Prolonged periods of standing, walking, climbing/balancing, stooping/bending.
• Ability to lift a maximum of 50 lbs.
• Ability to safely work around ovens, mixers, sharp tools, hot surfaces, refrigeration, and other commercial kitchen equipment.
• Ability to sustain long periods of loud noise and vibrations
• Use of vision and color vision to evaluate product quality, doneness, decoration, and presentation.
• Ability to work in an outdoor environment including exposure to varying weather conditions such as heat, cold, rain, or snow.
• Ability to work in a kitchen environment with moderate to high noise levels, food aromas, and cleaning/sanitation products.
• This role works between the commissary kitchen and multiple event venues.

It requires physical activity, heat exposure, and extended periods of standing, as well as occasional travel between locations.