Prep Cook

Job Title: Pastry Cook

Role Summary

The Pastry Cook at Pecan Craft Kitchen is responsible for the daily execution of our dessert menu. This role focuses on two main areas: consistent preparation of pastry bases and the precise assembly of finished desserts for service or display. You are the engine that keeps the sweet side of the kitchen running smoothly.

Core Responsibilities

1. Fundamental Prep (The Building Blocks)

• Batters: Prepare daily batches of cookie doughs, cake batters, tart shells, and pie crusts following standardized recipes by weight.
• Creams & Custards: Execute distinct techniques for pastry cream, curds, mousse, and whipped ganache’s.
• Sauces & Glazes: Produce fruit coulis, caramels (wet and dry methods), and chocolate glazes.
• Garnish Production: Batch produce essential garnishes (e.g., candied pecans, toasted nuts, chocolate shards, dried fruit chips) to ensure stations are fully stocked.

2. Assembly & Finishing

• Dessert Build: Assemble multi-component desserts (e.g., layering trifles, filling tart shells, frosting cakes).
• Plating Service: If applicable, plate desserts to order during service with a focus on consistent presentation, temperature, and cleanliness.
• Bulk Assembly: Finish large-format items for the display case or catering orders (e.g., slicing cakes, boxing pastries).

3. Station Management

• Inventory Tracking: Monitor stock levels of prep items and alert the Head Chef/Lead when staples (sugar, flour, butter, pecans) are running low.
• Labeling & Dating: Strictly adhere to "First In, First Out" (FIFO) methods; ensure every container is clearly labeled with product name and date.
• Sanitation: Maintain an impeccably clean station. Sanitize surfaces between tasks, especially when working with allergens (nuts/gluten).

Required Skills & Competencies

• Measurement Accuracy: Ability to use digital scales and measuring tools with precision. Baking is a science; strictly following gram/ounce measurements is required.
• Basic Techniques: Familiarity with:
• Creaming method vs. Reverse creaming.
• Proper folding (to maintain aeration).
• Tempering eggs (for custards).
• Basic piping bag skills.
• Time Management: Ability to manage oven timers while multitasking on prep work.
• Attention to Detail: Noticing if a batter looks broken or if a garnish is burnt before it goes to a customer.