Pastry Baker

Produce consistently delicious pastries, cakes, compotes, chocolates, and other sweet treats to meet high-volume production needs and banquet event orders

Follow established recipes and presentation standards to create desserts that are both beautiful and flavorful

Take pride in precision—measuring, mixing, baking, and plating with care and efficiency

Communicate supply needs clearly to the Chef and help establish production priorities each day

Write detailed prep lists and manage your time wisely in a fast-paced environment

Maintain a clean, sanitary, and organized station and kitchen area

Receive and implement feedback from culinary leadership with a team-focused attitude

Build strong relationships with fellow back-of-house team members

Embrace our Boyne Standards and Boyne Basics to deliver quality, consistency, and excellence every day

Minimum 1 year of experience in pastry production or baking, particularly in high-volume settings

Passion for the culinary arts, especially in pastry and baking

Familiarity with proper food handling, storage, temperatures, and sanitation protocols

Strong organizational skills and attention to detail when following recipes and plating desserts

Ability to adapt to dietary needs and food allergies

Reliable, responsible, and calm under pressure

Comfortable performing repetitive tasks and maintaining efficiency in a fast or steady-paced kitchen

Flexibility to work early mornings, mid-days, evenings, weekends, and holidays

Ability to lift, push or pull at least 50 pounds