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Pastry Cook

United States·Savannahmid

OtherPastry Cook

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Quick Summary

Overview

About LEFT LANE Hospitality Group, LLC LEFT LANE is a vertically integrated real estate design, development and management firm specializing in the acquisition and transformation of iconic,

Technical Tools

OtherPastry Cook

About the Role

~1 min read

Responsibilities

~1 min read

→Prepare pastries, desserts, breads, doughs, fillings, sauces, and other baked goods according to established recipes and presentation standards.
→Support daily pastry production for the hotel’s culinary outlets, events, and other food and beverage operations.
→Assist with measuring, mixing, baking, assembling, decorating, and plating pastry items.
→Maintain consistent quality, portioning, flavor, and presentation across all products.
→Organize and maintain a clean, sanitary, and well-stocked pastry work area.
→Properly label, date, rotate, and store ingredients and prepared products.
→Monitor ingredient levels and communicate production or supply needs to culinary leadership.
→Follow all food safety, sanitation, allergen, and workplace safety standards.
→Minimize waste through proper preparation, storage, and handling practices.
→Collaborate with chefs, cooks, and other culinary team members to support efficient kitchen operations.
→Assist with receiving, inventory, and general kitchen responsibilities as needed.
→Perform other duties as assigned based on business and operational needs.

Requirements

~1 min read

Previous pastry, baking, or culinary experience in a restaurant, hotel, bakery, or similar professional kitchen environment preferred.
Working knowledge of basic pastry and baking techniques, ingredients, measurements, and kitchen equipment.
Ability to follow recipes, production lists, and plating standards accurately.
Strong attention to detail and commitment to quality and consistency.
Ability to work effectively in a fast-paced, team-oriented kitchen.
Dependable, organized, and able to manage multiple production priorities.
Knowledge of food safety and sanitation practices.
Ability to stand for extended periods and frequently bend, reach, lift, and carry items weighing up to 50 pounds.
Availability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on business needs.
Culinary or pastry education is a plus but not required.