French Pastry Job Description The French Pastry Chef is responsible for the preparation, execution, and quality control of French pastry desserts and ice cream products while maintaining the highest standards of craftsmanship, consistency, and food safety. This role is vital to upholding The Cake Bake Shop's reputation for beautifully presented, high-quality desserts and supports production needs across locations.
French Pastry Essential Duties and Responsibilities Prepare, execute, and finish French pastry desserts and ice cream products according to standardized recipes, portion controls, and presentation standards.
Demonstrate comprehensive knowledge of all products produced within the French pastry department, including ingredients, composition, and flavor profiles.
Ensure all pastry and ice cream products meet company quality, consistency, and visual standards prior to service or distribution.
Produce ice cream products according to established formulas and procedures.
Execute all recipes exactly as written and complete assigned prep items within required timeframes.
Maintain appropriate production levels to meet established par requirements for all locations.
Assist with baking or additional pastry production needs as assigned by kitchen leadership.
Monitor product freshness and quality, rotating items according to FIFO principles.
Label, date, store, and rotate food products in accordance with food safety and sanitation standards.
Maintain cleanliness and organization of workstations, prep areas, walk-ins, and storage spaces.
Keep all pastry equipment, including ovens, mixers, food processors, and tools, clean and in proper working order.
Assist with receiving deliveries, inspecting product quality, and properly storing ingredients and supplies.
Communicate product availability, changes, quantities, and updates to front-of-house and leadership teams as required.
Support opening and closing kitchen procedures as assigned.
Follow all health department regulations, food safety procedures, and sanitation standards.
Report equipment issues, product concerns, or safety hazards to leadership immediately.
Work collaboratively with kitchen and pastry team members to support overall production goals.
Perform additional pastry-related duties as assigned to support operations.
Professional Expectations Maintain a professional appearance and demeanor at all times.
Use clear, courteous, and brand-aligned communication with guests and coworkers.
Adhere to all company policies, including attendance, conduct, cell phone usage, and safety standards.
Work collaboratively with all departments to support a positive and efficient work environment
Timekeeping and Pay French Pastry Chefs must accurately record all hours worked through the timekeeping system.
Off-the-clock work is strictly prohibited.
Manager approval is required for any shift extensions.
French Pastry Chefs are paid overtime at the applicable regular rate in accordance with federal and state labor laws.
Position Requirements:
Minimum of one year of experience in a professional kitchen or pastry production environment.
Experience in high-volume production is strongly preferred.
Strong understanding of French pastry techniques, dessert construction, and flavor profiles.
Knowledge of food safety, sanitation, and proper food-handling procedures; ServSafe certification required.
Ability to follow recipes, production schedules, and quality standards precisely.
Strong attention to detail and commitment to product consistency and presentation.
Ability to work collaboratively in a fast-paced, production-focused kitchen environment.
Ability to lift up to 50 pounds, bend, stoop, and stand for extended periods.
Comfort working in hot, loud, and crowded kitchen environments.
Professional communication skills and a team-oriented mindset.
Other Duties
This job description is intended to describe the general requirements of the position. Management may assign additional related duties within compliance standards.
