Lead Pastry Cook | Full-Time | Lucas Museum of Narrative Art

The Lead Pastry Cook is responsible for leading the daily production and presentation of high-quality pastries, desserts, baked goods, and specialty confections for the venue's café, restaurant, catering, and special events. This position provides hands-on leadership within the pastry kitchen by overseeing production, ensuring consistency and quality, training team members, and maintaining the highest standards of food safety and sanitation. The Lead Pastry Cook works closely with culinary leadership to deliver exceptional products that enhance the overall guest experience.

This role pays an hourly rate of $24.00-$30.00

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until October 23, 2026.

• Prepare and bake a variety of pastries, breads, cakes, cookies, desserts, viennoiserie, and specialty baked goods according to standardized recipes and presentation standards.
• Decorate and finish pastries and desserts with precision and attention to detail.
• Ensure consistent quality, taste, appearance, and portioning of all pastry items.
• Assist with seasonal menu changes, holiday offerings, and specialty dessert features.
• Support production for café, restaurant, catering, banquets, and special events.
• Lead daily pastry production and assign tasks to pastry team members.
• Train and mentor Pastry Cooks and Bakers on recipes, techniques, and quality standards.
• Monitor productivity and provide coaching to ensure efficient operations.
• Foster a positive, collaborative, and professional kitchen environment.
• Serve as the lead pastry team member in the absence of the Sous Chef or Executive Chef.
• Assist with daily production planning to ensure products are prepared on schedule.
• Monitor inventory levels and communicate product needs to culinary leadership.
• Minimize food waste while maintaining appropriate production levels.
• Assist with receiving, storing, and rotating ingredients using FIFO procedures.
• Maintain compliance with all food safety, sanitation, and health department regulations.
• Ensure proper labeling, dating, storage, and handling of ingredients and finished products.
• Maintain a clean, organized, and sanitary pastry kitchen and workstations.
• Safely operate bakery and pastry equipment, including mixers, ovens, proofers, sheeters, and other specialty equipment.
• Inspect finished products to ensure they meet established quality and presentation standards.
• Maintain consistency across all pastry offerings.
• Support continuous improvement by recommending new techniques, recipes, and efficiencies.

• High school diploma or equivalent required; formal pastry or culinary education preferred.
• 2-3 years of pastry or baking experience in a bakery, restaurant, hotel, private club, or similar hospitality environment.
• Previous leadership or lead pastry cook experience preferred.
• Knowledge of pastry techniques, baking fundamentals, and dessert presentation.
• Food Handler Certification required or ability to obtain within the designated timeframe.
• Strong understanding of baking and pastry techniques.
• Ability to read and scale recipes accurately.
• Strong organizational and time management skills.
• Attention to detail with a passion for quality and presentation.
• Ability to lead and mentor a team in a fast-paced kitchen.
• Ability to multitask and prioritize production schedules.
• Basic knowledge of inventory management and food cost control.
• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects.
• Frequent bending, reaching, lifting, and repetitive hand motions.
• Must be comfortable working in hot kitchen environments and around commercial baking equipment.