PM Pastry Cook

Kessler Collection; Greenville (SC); On-site; USD 36,000 - 48,000; Full time

Job summary

Kessler Collection in Greenville, SC invites applications for a Pastry Cook to create and bake desserts, breads and pastries aligned with luxury standards. You will follow recipes, maintain quality, and ensure sanitation in a fast-paced kitchen.

The role requires at least 1 year of relevant experience and a culinary/pastry degree is preferred. You'll work with a high-end team, handle multiple tasks, and contribute to guest satisfaction with presentation and flavors that reflect the brand's

Qualifications

• 1 year of relevant work experience in similar scope and title.
• Culinary/Pastry degree or related training preferred.
• Food Safety certification preferred or attained within 30 days.
• Understanding of safety, sanitation and food handling procedures.

Responsibilities

• Follows recipes to prepare and present all dessert, pastry and bread items.
• Checks par list to ensure adequate prep for shift.
• Maintains sanitation per state health codes and restaurant policies.
• Operates kitchen equipment safely and maintains clean work area.
• Communicates needs for goods to kitchen leadership.
• Performs other duties and cross-training as directed.

Skills

Culinary skills

Pastry & Baking

Food Safety

Teamwork

Education

Culinary/Pastry degree

Tools

POS systems

Microsoft Word

Microsoft Excel

Outlook

Job description

Overview

The overall objective and purpose of the Pastry Cook position is to prepare and bake desserts, breads and pastries. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.

Responsibilities

• Follows recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests’ requests.
• Checks restaurant par list to ensure adequate prep for shift.
• Measures and mixes ingredients for dough or batter.
• Prepares and cooks ingredients for pie fillings, puddings, custards and other desserts.
• Adjusts drafts or thermostatic controls to regulate oven temperatures.
• Mixes ingredients to make icings.
• Decorates cakes and pastries.
• Completes the equipment checklist and walk‑through and notifies if any problem with equipment.
• Rotates food in coolers and freezers to minimize waste and spoilage.
• Maintains internal cleanliness of all food prep areas.
• Communicates the need for goods to be ordered to kitchen leadership.
• Reads, understands and produces in a timely manner.
• Maintains a thorough knowledge of menu items.
• Maintains a neat and organized work area, adhering to sanitation standards according to state law and health codes.
• Maintains neat, clean and professional appearance according to standards.
• Complies with all company safety and security policies and procedures; reports accidents, injuries and unsafe conditions.
• Complies with company and departmental safety rules and regulations, including the proper handling of all relevant equipment and machinery.
• Attends all training and meetings as directed.
• Performs other tasks, including cross‑training as directed.
• Greets and interacts with internal and external guests in a genuine, warm and friendly manner using professional and company standard nomenclature.
• All other duties as assigned, planned or unplanned.

Qualifications

• Culinary / Pastry & Baking degree or related training equivalent in the Hospitality/Restaurant Industry – preferred.
• 1 year of relevant work experience in similar scope and title – required.
• Experience within luxury brand/markets – preferred.
• Food Safety certification – preferred or attained within 30 days.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Basic knowledge of production and operations in all relevant kitchen areas.
• Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery.
• Basic knowledge of baking & pastry production.
• Ability to effectively communicate and multi‑task.
• Proficient in handling knives and culinary tools.
• Basic knowledge and experience working with Microsoft Word, Excel and Outlook as well as POS (point of sale) systems.
• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to work safely in a kitchen environment with high temperatures and humidity.
• Must be able to work independently and also in a team environment.
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
• While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 40 lbs on a daily basis.