Pastry Cook

The CIA (Culinary Institute of America) is a world-renowned culinary education institution committed to shaping the next generation of culinary professionals. Based in upstate New York, the CIA combines a rich tradition of culinary education with innovative teaching methods and hands-on experience. Known for its rigorous curriculum and expert faculty, the CIA offers programs and opportunities across multiple disciplines within the culinary and hospitality industries. The campus also features several operational restaurants, including the Copia Restaurant, providing students and professional staff the opportunity to work in a dynamic, high-caliber culinary environment. The CIA prioritizes fostering creativity, technical expertise, and leadership skills among its team members.

The Pastry Cook position at the Copia Restaurant and Events/Banquets division is a critical role responsible for supporting the pastry team in daily baking and pastry operations. The role requires an individual who can produce a wide range of specialty pastry items with precision, ensuring adherence to recipe standards and maintaining food quality. This role experiences a fast-paced environment where coordinating with chefs and kitchen teams is essential for smooth operation and exceptional service delivery. The Pastry Cook also plays a role in inventory management, kitchen organization, and upholding food safety and sanitation standards. This position offers an hourly rate of $22.00, making it an attractive opportunity for motivated culinary professionals who seek to advance their craft in a leading institution. Alongside preparing products for daily service, the cook assists with banquet and event needs and contributes creatively to the pastry team’s menu and presentations. The role demands a collaborative spirit, adaptability to a flexible schedule including days, nights, and weekends, and a strong commitment to customer service excellence. The environment is professional and supportive, with opportunities for continuous learning through hands-on processes and interaction with a diverse culinary team. The position emphasizes both technical baking skills and the ability to work under the demanding conditions of volume cookery, as well as excellent communication and organizational abilities. Working at the CIA not only develops one's culinary skills but also provides meaningful exposure to the hospitality industry’s standards and practices, making this role a significant step for anyone pursuing a career in pastry arts.