Pastry Cook- FT

Organization- Carmel Valley Ranch Summary Preparation of all pastry products as trained in accordance to Pastry shop standards; assists higher level bakers; other duties as assigned by Chef.

Essential Duties and Responsibilities:

• Prepare and bake pastries, cakes, cookies, breads, desserts, and specialty baked items.
• Follow standardized recipes and portion controls to ensure consistency and quality.
• Decorate and finish desserts according to established presentation standards.
• Maintain cleanliness and organization of the pastry kitchen, workstations, and equipment.
• Properly store ingredients and finished products following food safety and sanitation guidelines.
• Assist with inventory management, product rotation, and ordering needs.
• Monitor product quality and freshness throughout production.
• Work collaboratively with the culinary team to meet daily production and event requirements.
• Follow all company, health department, and food safety regulations.
• Assist with special projects, seasonal menus, and banquet functions as needed.

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Qualifications Qualifications:

• Previous pastry, baking, or culinary experience preferred.
• Basic knowledge of baking techniques, ingredients, and pastry preparation.
• Ability to follow recipes and production schedules accurately.
• Strong attention to detail and presentation.
• Ability to work in a fast-paced environment and meet production deadlines.
• Flexible schedule, including weekends, holidays, and early morning shifts as needed.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a kitchen environment with exposure to heat, cold, and kitchen equipment.