Food and Beverage
Employment Status



Job Description:

Essential Job Functions:


Lead Pastry Cook:

  • Prepares and executes bulk dessert recipes for use in all other outlets
  • Scales and mixes ingredients according to standard recipes
  • Mixes ingredients using electric mixers, or other industrial kitchen equipment.
  • Shapes dough for cookies, pies, and fancy pastries
  • Cooks, par-bakes, and places shaped dough into molds or pans and inserts them in oven for proper cooking. 
  • Prepares and cooks ingredients for pie fillings, puddings, custards, icing & glazes or other dessert
  • Decorates cakes, pastries and other creative desserts
  • Occasional Line Cook and Buffet Cook responsibilities as assigned
  • Must possess the ability to follow and complete a defined production list.
  • Performs all Pastry Cook & Pastry Helper jobs as assigned
  • Trains and develops Pastry Helpers to cover pastry cook shifts
  • Trains all pastry new hires or current TM’s on new tasks
  • Ensures product Quality
  • Problem Solves
  • Keeps all TM’s on task according to prep or production lists
  • Informs supervisor of all pertinent information and/or any irregularities.
  • Completes nightly/daily inventory sheets
  • Writes detailed reports and passes along to Pastry Chef

    All Cooks, Including Lead Pastry Cook:

  • Maintains a high degree of sanitation in work station
  • Keeps food area free of debris and trash at all times
  • Reports to work on time
  • Communicates with Sous Chef when there are product shortages
  • Breaks down and stores daily food and supply deliveries
  • Assists in monitoring products in the freezer, walk-ins, and storerooms to ensure freshness and availability
  • Ensures proper FIFO procedures are followed when storing daily deliveries
  • Monitors food items, checks food temperatures, and changes food items when necessary
  • Assists in quality control of prepared food items
  • Ensures thorough communication between shifts
  • Remains up to date on all Departmental Policies and Procedures
  • Prepares and executes recipes and daily production sheets per standardized recipe cards or supervisor guidelines
  • Complies with all departmental rules, side work assignments, and departmental procedures
  • Ensures that all guests are treated in a prompt, professional and courteous manner
  • Gives excellent internal and/or external guest service and proactively seeks ways to improve service
  • Performs all other duties as assigned


Job Requirements:


Job Requirements:

Pastry Cook:

  • Must possess basic knife skills
  • Must possess a basic knowledge of weight and volume conversions
  • Must have Pastry experience and/or preferred pastry education

All Cooks, Including Lead Pastry Cook:

  • Illinois Food Handler Certification required
  • Must possess outstanding interpersonal communication skills to effectively interface with guests and team members
  • Must possess the ability to work under pressure and with a sense of urgency
  • Must possess a cooperative, helpful and friendly nature, and present a neat, clean, well-groomed appearance
  • Ability to work flexible shifts and days of the week including holidays. Understands that schedules may change
  • Frequent walking, sitting, standing, bending, twisting, lifting, and kneeling
  • Finishes job duties in a timely fashion according to department time standards
  • Ability to work within the following conditions: wet floors, temperature extremes, and loud noise
  • The Team Member must frequently push, pull, carry, and any other lifting up to 25 pounds.