Pastry Prep-West Town Bakery & Diner

The Pastry Cook reports to the Kitchen Manager & Pastry Chef and is responsible for producing all of West Town Bakery's baked goods. They will utilize baking skills and previous pastry experience to prepare recipe components, assemble product and perform all necessary procedures related to production for our retail counters, wholesale partners and restaurants

Responsibilities:

• Producing all of West Town Bakery's baked goods by closely following all recipes with the utmost care and accuracy as it relates to:  
  • Mixing
  • Assembling
  • Baking
  • Portioning

Essential Functions:

• Ability to read and follow prep lists and recipes
• Basic knife skills
• Have a good knowledge of breads, creams, mousses, ice cream, petit fours and chocolate work
• Must be able to work in a station on the line while maintaining strict sanitation standards
• Communicate ordering and prep needs to those who manage outside of the shift
• Maintain walk-in and cooler organization
• Be able to adapt to changes in the daily and seasonal pace of service
• Close down the restaurant every night to the standards of the Chef and deep clean on a weekly basis

Other Functions:

• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
• Comply with health and food safety standards, restocking items and cleaning

Physical Functions:

• Ability to stand/walk a minimum of 8 hours or as needed
• Must be able to exert well-paced and frequent mobility for periods of up to 8 hours or as needed
• Be able to lift up to 20 pounds frequently
• Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data
• Work in both warm and cool environments
• High levels of noise from music, Guest and Employee traffic
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

More detail about West Town Bakery & Diner part of The Fifty/50 Restaurant Group, please visit