Lead Pastry Cook - High-Volume Bakery

Dexterra Group; Dallas (TX); Remote; USD 42.000 - 60.000; Vollzeit

Benefits dieser Stelle

Health benefits

401K plan

Zusammenfassung

Dexterra Group is seeking a Pastry Cook to support bakery operations for large-scale guest volumes, up to 4,000+ daily. You will oversee daily production of breads, desserts, and baked goods from scratch, ensuring quality and consistency across shifts.

The role includes mentoring night-shift staff, menu creation, allergen-aware and compliant recipes, and maintaining strict food safety standards while coordinating with culinary leadership to meet service needs.

Qualifikationen

• Minimum 4 years of professional Pastry experience in high-volume settings.
• Experience preparing baked goods for guest volumes of 1000–1500.
• Ability to stand for extended periods and lift up to 35 pounds.

Aufgaben

• Full responsibility for daily bakery and pastry production, including bread, desserts, and baked goods.
• Preparing and baking goods from scratch following approved recipes and menu.
• Supervising night-shift staff, providing mentorship and training.
• Creating bakery/dessert menus to ensure quality and efficiency.
• Restocking pastry shelves to maintain fresh supply.
• Ensuring items meet client quality standards and contractual requirements.
• Supporting allergen-aware and modified recipes as required.
• Ensuring compliance with Food Safe Handlers, HACCP and PCHF.
• Maintaining cleanliness and sanitizing equipment and work areas.
• Collaborating with culinary leadership to align output with guest demand.

Kenntnisse

Attention to detail

Organization

Cleanliness

Ausbildung

Culinary/pastry degree or certification

Valid Food Handler Card

Jobbeschreibung

Dexterra Group is seeking a Pastry Cook to support bakery operations for large-scale guest volumes, up to 4,000+ daily. You will oversee daily production of breads, desserts, and baked goods from scratch, ensuring quality and consistency across shifts.

The role includes mentoring night-shift staff, menu creation, allergen-aware and compliant recipes, and maintaining strict food safety standards while coordinating with culinary leadership to meet service needs.