We are seeking a Pastry Cook to join our team at Yale University. This position focuses on producing a variety of bakery items with a high level of skill and quality, at volume. The Pastry Cook will maintain quality control to ensure all products are prepared and served according to procedures and adhere to departmental standards.

The essential duties include:

• Producing a variety of full portion plated desserts, elevated stationary desserts, bite size desserts, passed desserts, and fun edible gifts.
• Demonstrating expertise in producing a wide range of pastry items, including laminated doughs, pie and tart doughs, cakes, creams, custards, mousses, buttercreams, and fillings.
• Utilizing foundational knowledge of pastry techniques such as panna cotta, soufflé, chocolate fondant, fruit tart, macarons, mousse, cheesecake, and pavlovas.
• Implementing and adhering to established safety and sanitation protocols.
• Supporting food cost control measures by following standardized recipes.
• Inspecting pastry items upon completion to ensure quality specifications are met.

Required education and experience include a High School Diploma or equivalent preferred and 5 years’ experience as a commercial pastry cook, with production and supervisory experience.

Physical requirements include sustained standing, frequent bending, and the ability to move, lift, and carry supplies weighing up to 50 pounds.

This is a full-time, on-site position with occasional weekend and evening hours required.

• Full-time position with a standard work week.
• On-site work model.
• Opportunities for mentorship and coaching.
• Access to a dynamic work environment.

• 5 years’ experience as a commercial pastry cook with production and supervisory experience.
• Knowledge of ingredient properties, mixing methods, and baking times and temperatures.
• Experience in fast-paced environments with effective time management and organizational skills.
• Proven ability to conceptualize and execute new pastry creations.
• In-depth knowledge of sanitation and nutritional principles.