Pastry Cook

New York - New York - Chelsea Piers/Pier Sixty

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Job Description

The Pastry Cook assists with overseeing the Pastry Department at Pier Sixty and is responsible for producing all desserts and baked goods. This role is responsible for the quality and consistency of all pastry products produced. The Pastry Cook is responsible for participating in Pastry production as well as working parties and insuring that items produced are consistent with Pier Sixty’s high standards of quality.  S/he is responsible for minimum supervision of the Pastry department in the absence of the Pastry Chef or Pastry Sous Chef.  S/he must work closely with the Pastry Chef in promoting the Company’s culture, mission and philosophy.

Essential Job Functions Include but are not limited to:

  • Check with Pastry Chef or Pastry Sous Chef for daily objectives
  • Prepare and assist in overseeing preparation of items assigned within production for day’s events while maintaining sanitation and quality standards to include, but not limited to…
    • Chocolate work when needed
    • Cut pastry items
    • Preparing & Finishing pastry items
    • Scoop ice cream
    • Scaling
    • Make mousses/sauces/cakes/batters
    • Make/roll dough
    • Plate out and tray ups
    • Cut pick up sweets
    • Pack and label pastry items
    • Make pesto palmiers
    • Dry fruits
  • All functions of prep and pastry cooks
  • Lead group projects
  • Scaling up and down recipes
  • Oversee prep and pastry cooks when needed
  • Gather/Request all items needed for Pastry production
  • Prepare all desserts needed for Pastry production
  • Prepare all pre-plated desserts needed for banquet service
  • Maintain all equipment in a clean and sanitary fashion
  • Control waste
  • Assist Corporate Pastry Chef or Pastry Sous Chef with new ideas and presentations

Skills & Requirements

  • Pastry/Culinary degree preferred
  • Minimum three years’ experience with volume and quality pastry
  • Ability to work in a team environment
  • Ability to operate independently with minimal direct supervision
  • Total understanding of proper pastry methods, techniques and standards
  • Ability to withstand extreme temperatures within the kitchen, refrigerator and freezer environments
  • Able to mathematically adjust recipes
  • Excellent attention to detail and the ability to perform multiple tasks at once
  • Ability to use various kitchen equipment
  • Ability to successfully uphold quality and consistency in all menu items prepared and served
  • Ability to effectively deal with internal and external customers, some who may require extreme levels of patience, tact and diplomacy to diffuse anger and resolve problems quickly and efficiently
  • Well versed in kitchen sanitation procedures and proper food handling
  • Ability to visually inspect, taste and smell product to ensure freshness and quality
  • Ability to communicate effectively with associates/management, clients and vendors when necessary
  • Able to work flexible schedule in order to accommodate business levels