Job Description

At The Fishmonger’s Daughter, we approach pastry with the same intention as the rest of our kitchen and bar program. We value craftsmanship, precision, and a deep respect for ingredients. Our pastry cook contributes not only to the final course of the meal, but to the lasting impression guests take with them. We are seeking a knowledgeable, skilled, and detail-oriented Pastry Cook to join our culinary team.

Our pastry program emphasizes refined yet approachable desserts, house-made components, seasonal ingredients, and careful technique. The Pastry Cook is essential to maintaining consistency, quality, and presentation standards while supporting menu development and production. They require precision, organization, creativity, and a strong understanding of classic pastry fundamentals. 

• Maintain the cleanliness and organization of the space as an ongoing duty throughout production and service.
• Follow standardized recipes and ensure consistent preparation according to guest specifications.
• Food preparation and presentation of desserts, baked goods, and plated components according to established recipes
• Follow recipes precisely and maintain portion control
• Produce house-made items including creams, custards, ganache, sauces, doughs
• Assist with ice creams, sorbets, and frozen desserts as needed
• Maintain accurate labeling, dating, and storage procedures, follow FIFO 
• Follow production schedules to ensure proper par levels
• Support seasonal menu changes and R&D as directed
• Display a working knowledge of all ingredients and preparations used on the menu.
• Consistently ensure that station mise en place is prepped, stocked and rotated throughout service, and that the overall station remains clean and organized; monitor product quality and shelf life
• Effectively participate in a professionally run service period, ensuring excellence in cooking, timing, plate assembly with precision and consistency and effective communication with line cooks and expediters during service
• Ensure garnish, temperature, and presentation standards are met
• Demonstrate an eagerness to refine techniques and a desire to continually learn and grow.
• Participate in prep as scheduled, including the organization of the kitchen and supplies, and stocking of stations for service.
• Participate in the cleaning of kitchen areas and equipment; maintain high standards of sanitation and food safety
• Assist with the receiving, proper storage, rotation, preparation, cooking, and presentation
• Assist with inventory and ordering as needed
• Assist with food preparation in advance of food service hours.
• Follow all safety guidelines, including safe-handling of food items, knife safety, safe usage of kitchen equipment, HACCP plans, HACCP logs, sanitation and dishwashing, product rotation, waste disposal, etc.
• Make periodic and regular inspections of units to observe the quality of food, and the cleanliness and sanitation of production and service areas and equipment. Adhere to all local, state, and federal health department codes.

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