Overview The Assistant Pastry Cook supports the Pastry Cook and culinary leadership in preparing high-quality pastries, desserts, baked goods, and other menu items for events throughout the venue. This role assists with daily pastry production, dessert preparation, plating, organization, and sanitation while developing culinary skills and knowledge. The Assistant Pastry Cook works in a fast-paced, event-driven environment and must maintain excellent attendance, follow established recipes and standards, and be available to work event-based schedules according to business needs. This role pays an hourly rate of $20.00 - $21.00.

Benefits for Part-Time roles:

401(k) Savings Plan and 401(k) matching. This position will remain open until November 27, 2026. Responsibilities Assist with the preparation of pastries, desserts, breads, and other baked goods according to recipes, event menus, and production schedules. Assist with the preparation, assembly, plating, and presentation of desserts for banquets, buffets, concessions, and à la carte service. Measure, mix, portion, and prepare ingredients accurately according to recipes and established production standards. Assist with preparing cakes, pastries, pies, cookies, tarts, breads, and other baked goods. Assist with preparing pastry components such as pastry cream, crème anglaise, ganache, curds, mousses, and other fillings and sauces. Assist with assembling multi-component desserts and specialty items according to established recipes and presentation standards. Operate commercial kitchen equipment, including convection and deck ovens, mixers, refrigerators, and other pastry equipment, as trained. Follow proper food handling, sanitation, labeling, storage, and temperature-control procedures. Maintain a clean, organized, and properly stocked pastry station and storage areas throughout the shift. Assist with monitoring pastry ingredients and supplies and communicate inventory needs to culinary leadership. Assist with preparing seasonal, themed, and special event desserts as directed. Maintain consistency in portioning, quality, flavor, and presentation. Interact professionally with guests when assigned to buffet lines, live preparation stations, or other guest-facing culinary areas. Communicate clearly, respectfully, and professionally with employees, coworkers, volunteers, management, and guests to promote a positive and cooperative work environment. Seek opportunities to develop culinary and pastry skills by learning from Pastry Cooks, Lead Cooks, Sous Chefs, Executive Chefs, and other experienced culinary team members. Wash culinary and service dishes, utensils, and equipment as needed. Clean and maintain tables, walls, floors, equipment, and surrounding kitchen areas. Stock food and supplies and ensure all items are properly labeled with accurate dates. Follow all venue, company, food safety, sanitation, and workplace safety standards. Assists in cooking and prep work for other areas within the culinary department in the absence of dessert and pastry production needs. Perform other duties as assigned by culinary leadership. Qualifications Previous pastry experience in a high-volume kitchen, hotel, or catering environment preferred. Culinary degree or pastry certification preferred or currently working toward a related degree, but this is not required. Must obtain and maintain a Food Handlers Card from ServeSafe. Possesses intermediate culinary understanding of plating techniques and standards. Previous experience assisting with the design and plating of desserts for banquets, buffets, and à la carte service is preferred. Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule. Knowledge of food safety and sanitation regulations. Ability to work effectively in a team-oriented, fast-paced, event-driven environment. Strong communication skills to interact with employees, management, and guests in a professional and respectful manner. Ability to lift and move heavy objects, such as boxes and equipment. Possesses a strong understanding of the Temperature Danger Zone and cooking temperatures of different meats and produce items to ensure Food Safety Standards.