AM Pastry Cook

Job Details

Reports To: Executive Pastry Chef

The Role:

Working directly with the Executive Pastry Chef and Lead Pastry Cook, the Morning Pastry Cook is an integral part of Sartiano’s pastry department and plays a key role in the daily production and preparation of the kitchen.

The Morning Pastry Cook is responsible for executing daily pastry and baking production with precision, consistency, and strong attention to detail. This position is ideal for a motivated pastry professional looking to strengthen their technical foundation while learning within a high-level restaurant environment and growing under the mentorship of an experienced pastry leadership team.

The 8:00 AM–4:00 PM schedule is focused primarily on morning production, baking, mise en place, organization, and preparation for the day’s service and events.

The Responsibilities:

• Execute daily pastry and baking production according to established recipes, pars, and quality standards.
• Prepare and bake artisan breads, focaccia, pastries, cakes, cookies, and other pastry components.
• Prepare mise en place for daily service, private dining, special events, and evening pastry production.
• Follow recipes and established techniques with consistency, precision, and attention to detail.
• Assist with dough handling, proofing, baking, chocolate work, cake assembly, and finishing.
• Maintain organized pastry stations, walk-ins, and storage areas, following FIFO, labeling, and dating standards.
• Monitor production levels and communicate shortages, quality concerns, or additional prep needs to pastry leadership.
• Support the Lead Pastry Cook and pastry team with preparation for high-volume dinner service and special events.
• Maintain strict standards for cleanliness, sanitation, food safety, and proper end-of-shift breakdown.
• Work collaboratively with the Executive Pastry Chef and Lead Pastry Cook while actively developing technical skills and pastry knowledge.

Qualifications:

• 1–2 years of professional pastry or baking experience in an upscale restaurant, luxury hotel, bakery, or fine-dining kitchen preferred.
• Culinary or pastry school training is a plus.
• Bilingual in English and Spanish preferred.
• Solid foundational knowledge of pastry and baking techniques, including dough handling, baking, cake assembly, and basic pastry production.
• Strong attention to detail and consistency.
• Ability to follow recipes and production specifications accurately.
• Highly organized with strong time-management skills.
• Positive, collaborative attitude and willingness to learn.