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HH
High Hampton
Pastry Cook
Career Insights for Pastry Chef
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Based on North Carolina data
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What they do
A Pastry Chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and cafés.
$43,808 / year median in North Carolina
+10% projected growth
Job Description
The Pastry Cook, alongside the Pastry Chef, is responsible for all aspects of dessert production and presentation in support of restaurant operations.
Pay Range:
$20.00-$30.00 per hour. Starting compensation will be determined based on experience, skills, and other job-related factors.ESSENTIAL DUTIES AND RESPONSIBILITIES
include the following. Other duties may be assigned.- Cleanliness and organization of bakeshop
- Communication of all pastry specific supplies and equipment needs
- Proper rotation and monitoring of raw and finished products
- Proper following of dessert production rotation
- Completing weekly ice cream inventory
- Responsible for setting up pastry line for nightly dessert plating
- Bake bread fresh throughout nightly service
- Production of all minor dessert components
- Deep cleaning station following service
- Proper wrapping and storage of all pastry products
- Awareness of upcoming events
- Assist with in-room dining and Dogwood dessert production
- Individual, bi-annual goals Must comply with all company policies and procedures.
EXPERIENCE
- Culinary Education preferred and a minimum of 1-year experience in Restaurant and Pastry
- High school diploma or equivalent
LANGUAGE SKILLS
- Must be able to compose effective recipes
- Must be able to communicate effectively with guests, managers, and team members
MATHEMATICAL SKILLS
- Must be able to convert recipes into larger and smaller batches as needed
- Must thoroughly understand weights, measures, and conversion of both
REASONING ABILITY
- Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals
PHYSICAL DEMANDS
- Requires heavy lifting of up to 50 lbs.
- Must be able to be on feet for the duration of shift
- Requires constant bending, stooping and reaching
- Must be able to operate a company vehicle or golf cart safely
WORK ENVIRONMENT
- Fully equipped bakeshop staffed by as many as six people at one time
- Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product
- May occasionally be asked to go outside in all weather conditions