Pastry Cook Duvall Catering and Events - 4.5 North Charleston, SC Job Details Part-time | Full-time $16 - $18 an hour 9 hours ago Qualifications Bakery experience Culinary Arts Attention to detail Manual handling Time management

Full Job Description Position:

Pastry Cook Company:

Duvall Catering & Events Pay:

$16.00 - $18.00 depending on experience

Location:

2816 Azalea Drive, North Charleston, SC 29405

Schedule:

Schedule varies, but usually off on Sundays and Monday. Mainly working 7:00am-5:00pm, 5 days weekly. Occasionally working parties, 11:00am-9:00pm on Fridays and Saturdays. Position Summary The Pastry Cook is responsible for the preparation, production, finishing, and organization of desserts and pastry items for Duvall Catering & Events' off-premise catering operations. Working under the direction of the Pastry Chef, Executive Chef, or assigned culinary leadership, the Pastry Cook assists with producing desserts, pastries, baked goods, sauces, fillings, garnishes, and other pastry components according to established recipes, production schedules, and Duvall Catering standards. This position requires strong attention to detail, consistency, organization, and the ability to produce high-quality pastry items in a fast-paced, high-volume catering environment. Key Responsibilities Pastry Production Prepare and produce desserts, pastries, baked goods, and other pastry components according to established recipes and production standards. Measure and portion ingredients accurately. Prepare cakes, cookies, brownies, bars, tarts, pies, mousses, creams, custards, fillings, sauces, and other dessert components as assigned. Assist with preparation of specialty desserts and plated dessert components. Follow production schedules and prioritize work based on upcoming events. Maintain consistency in flavor, texture, portion size, and presentation. Complete assigned production accurately and within established timelines. Off-Premise Catering Production Prepare desserts and pastry items specifically for off-premise events. Review production lists and event requirements to ensure the correct quantities are produced. Portion, package, label, and organize desserts for transportation. Prepare pastry components in advance according to event production schedules. Ensure desserts are properly stored and protected during transportation. Assist with on-site finishing, plating, or presentation when assigned. Support the culinary team with event-specific pastry needs. Finishing & Presentation Finish and decorate desserts according to established presentation standards. Prepare garnishes, sauces, toppings, and finishing components. Maintain consistency across large quantities of individual desserts. Assist with plating and presentation for plated dinners, buffets, cocktail events, weddings, and other catered functions. Ensure finished products are clean, attractive, and presentation-ready. Communicate any quality or production concerns to culinary leadership. Production Organization Follow daily and event-specific prep lists. Organize ingredients and equipment before beginning production. Maintain accurate production quantities and communicate when additional product is needed. Properly label and date prepared items. Store finished products and ingredients appropriately. Minimize waste through accurate measuring, portioning, and production. Assist with inventory checks and communicate ingredient shortages. Kitchen Sanitation & Organization Maintain a clean, organized, and sanitary pastry workstation. Clean and sanitize equipment, tools, and work surfaces throughout production. Properly store ingredients and finished products. Follow all Duvall Catering food safety and sanitation procedures. Assist with kitchen opening and closing procedures. Properly clean and store pastry equipment and smallwares after use. Team Support Work collaboratively with pastry and culinary team members. Follow direction from the Pastry Chef, Executive Chef, Sous Chef, or other assigned culinary leader. Assist other members of the culinary team when pastry production is complete. Maintain a professional and positive attitude during high-volume production. Assist with special projects, menu development, and large-scale production as assigned. Quality & Food Safety Follow established recipes and Duvall Catering quality standards. Maintain proper food handling, storage, and temperature control. Follow proper allergen-awareness and cross-contact prevention procedures. Properly label and date food products. Maintain personal hygiene and a clean workstation. Report food safety concerns or quality issues immediately to culinary leadership. Qualifications Previous pastry, bakery, restaurant, hotel, or catering experience preferred. Culinary or pastry education preferred but not required. Basic understanding of baking and pastry techniques. Ability to accurately follow recipes and production instructions. Strong attention to detail and consistency. Ability to work efficiently while maintaining quality. Ability to work independently and as part of a team. Strong organizational and time-management skills. Willingness to learn Duvall Catering's recipes, standards, and production procedures. Physical Requirements Ability to stand and work for extended periods. Ability to lift and carry ingredients, equipment, and supplies. Ability to lift up to 50 pounds with assistance when necessary. Ability to bend, reach, stoop, and move throughout a commercial kitchen. Ability to work around ovens, hot equipment, refrigeration, and other commercial kitchen conditions. Schedule This is an event-driven position and may require early mornings, evenings, weekends, holidays, and extended hours based on Duvall Catering's production and event schedule. Ideal Candidate The ideal Pastry Cook is detail-oriented, organized, dependable, and passionate about producing high-quality desserts . They understand that catering pastry production requires more than simply following a recipe. Consistency, timing, organization, portion control, presentation, and the ability to produce large quantities while maintaining quality are essential. The successful candidate is comfortable working in a fast-paced production kitchen, takes direction well, communicates effectively, and takes pride in delivering desserts that meet Duvall Catering's standards. Success in This Role Success as a Pastry Cook means: Dessert production is completed accurately and on schedule. Recipes and production standards are consistently followed. Desserts maintain consistent quality, portion size, flavor, texture, and presentation. Event quantities are produced correctly. Desserts are properly stored, labeled, packaged, and prepared for transportation. The pastry workstation remains clean and organized. Food safety and sanitation standards are consistently maintained. Production issues are communicated before they impact an event. The Pastry Cook works effectively as part of the Duvall Catering culinary team.

Pay:

$16.00 - $18.00 per hour Expected hours: 20.0 - 40.0 per week

Work Location:

In person