Pastry Production

Description

Pastry Production Job Description

The Firehouse Restaurant

Position: Pastry Production    Department: Culinary    Reports to: Executive Chef or designee

Classification: Hourly, nonexempt

Position Summary

The Pastry Production employee prepares, finishes, and plates desserts and other pastry items for restaurant service and special events. This role follows approved recipes, production plans, presentation standards, and food safety procedures to deliver consistent quality and meet service deadlines. Work priorities are set by the Executive Chef or designated kitchen leader.

Essential Functions

Prepare pastry components, desserts, baked goods, sauces, garnishes, and other assigned items according to approved recipes, specifications, and daily production needs.

Measure ingredients accurately; follow batch sizes, portion standards, yields, and approved presentation and plating guides.

Complete daily prep lists and event production assignments on schedule; communicate shortages, delays, quality issues, and needed supplies promptly to the kitchen leader.

Plate and finish desserts during service and prepare quantities for banquets and special events, coordinating timing with the culinary and events teams.

Check finished products for taste, appearance, consistency, temperature, and portion accuracy; correct or escalate items that do not meet standards.

Label, date, store, and rotate ingredients and finished products; monitor freshness, waste, and proper use of inventory.

Clean and sanitize workstations, equipment, tools, and storage areas; follow food handling, allergen, personal hygiene, and workplace safety procedures.

Follow opening and closing procedures, including equipment care, storage, and handoff of incomplete production.

Assist with other kitchen production or service tasks within training and operational needs, as assigned.

Requirements

Qualifications
At least two years of professional pastry, baking, or comparable high-volume culinary production experience preferred.
Ability to follow standardized recipes, measure accurately, maintain consistency, and organize multiple production deadlines.
Restaurant and banquet or special event production experience preferred. Culinary training or equivalent hands-on experience preferred.
California food handler card or other food safety credential as required for the position.

Ability to communicate clearly, work cooperatively with the culinary team, and follow direction and feedback.
Schedule and Work Environment

Schedules may include evenings, weekends, holidays when the restaurant is open, and special events, based on business needs. Work takes place in a commercial kitchen with fluctuating temperatures, hot equipment, sharp tools, wet floors, and a fast-paced service environment.

The position involves prolonged standing and walking; frequent reaching, bending, and use of hands; and lifting or carrying ingredients and equipment. Some tasks may require lifting up to 45 pounds.