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Become A Pastry Cook

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Working As A Pastry Cook

  • Identifying Objects, Actions, and Events
  • Communicating with Supervisors, Peers, or Subordinates
  • Getting Information
  • Monitor Processes, Materials, or Surroundings
  • Performing General Physical Activities
  • Outdoors/walking/standing

  • $33,452

    Average Salary

What Does A Pastry Cook Do

Cooks prepare, season, and cook a wide range of foods, which may include soups, salads, entrees, and desserts.

Duties

Cooks typically do the following:

  • Ensure the freshness of food and ingredients
  • Weigh, measure, and mix ingredients according to recipes
  • Bake, grill, or fry meats, fish, vegetables, and other foods
  • Boil and steam meats, fish, vegetables, and other foods
  • Arrange, garnish, and sometimes serve food
  • Clean work areas, equipment, utensils, and dishes
  • Cook, handle, and store food or ingredients

Cooks usually work under the direction of chefs, head cooks, or food service managers. Large restaurants and food service establishments often have multiple menus and large kitchen staffs. Teams of restaurant cooks, sometimes called assistant cooks or line cooks, work at assigned stations equipped with the necessary types of stoves, grills, pans, and ingredients.

Job titles often reflect the principal ingredient cooks prepare or the type of cooking they do—vegetable cook, fry cook, or grill cook, for example.

Cooks use a variety of kitchen equipment, including broilers, grills, slicers, grinders, and blenders.

The responsibilities of cooks vary depending on where they work, the size of the facility, and the level of service offered. However, in all establishments, they follow established sanitation procedures when handling food. For example, they store food and ingredients at the correct temperatures to prevent bacterial growth.

The following are examples of types of cooks:

Restaurant cooks prepare a wide selection of dishes and cook most orders individually. Some restaurant cooks may order supplies, set menu prices, and plan the daily menu.

Fast-food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package food, such as hamburgers and fried chicken, to be kept warm until served. For more information on workers who prepare and serve items in fast-food restaurants, see the profiles on food preparation workers and food and beverage serving and related workers.

Institution and cafeteria cooks work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts, according to preset menus. These cooks usually prepare meals in advance and seldom take special orders.

Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service and quick food preparation. They usually prepare sandwiches, fry eggs, and cook french fries, often working on several orders at the same time.

Private household cooks, sometimes called personal chefs, plan and prepare meals in private homes, according to the client’s tastes and dietary needs. They order groceries and supplies, clean the kitchen, and wash dishes and utensils. They also may cater parties, holiday meals, luncheons, and other social events. Private household cooks typically work for one full-time client, although some are self-employed or employed by an agency, regularly making meals for multiple clients.

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How To Become A Pastry Cook

Most cooks learn their skills through on-the-job training and work-related experience. Although no formal education is required, some restaurant cooks and private household cooks attend culinary schools. Others attend vocational or apprenticeship programs.

Education

Vocational cooking schools, professional culinary institutes, and some colleges offer culinary programs for aspiring cooks. These programs generally last from a few months to 2 years and may offer courses in advanced cooking techniques, international cuisines, and various cooking styles. To enter these programs, candidates may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook.

Training

Most cooks learn their skills through on-the-job training, usually lasting a few weeks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food.

Some cooks learn through an apprenticeship program. Professional culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Typical apprenticeships last 1 year and combine technical training and work experience. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef.

The American Culinary Federation accredits more than 200 academic training programs and sponsors apprenticeships through these programs around the country. The basic qualifications for entering an apprenticeship program are as follows:

  • Minimum age of 17
  • High school education or equivalent
  • Pass substance abuse screening

Some hotels, a number of restaurants, and the Armed Forces have their own training programs.

Work Experience in a Related Occupation

Many cooks learn their skills through work-related experience. They typically start as a kitchen helper or food preparation worker, learning basic cooking skills before they advance to assistant cook or line cook positions. Some learn by working under the guidance of a more experienced cook.

Advancement

The American Culinary Federation certifies chefs, personal chefs, pastry chefs, and culinary administrators, among others. For cooks seeking advancement to higher level chef positions, certification can show accomplishment and lead to higher paying positions.

Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare more complex dishes. Those who learn new cooking skills and who handle greater responsibility, such as supervising kitchen staff in the absence of a chef, often advance. Some cooks may train or supervise kitchen staff, and some may become head cooks, chefs, or food service managers.

Important Qualities

Comprehension. Cooks need to understand orders and follow recipes to prepare dishes correctly.

Customer-service skills. Restaurant and short-order cooks must be able to interact effectively with customers and handle special requests.

Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing.

Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas.

Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.

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Average Length of Employment
Pastry Chef 3.0 years
Master Cook 2.9 years
Banquet Cook 2.1 years
Pastry Cook 2.0 years
Cook 1.9 years
Pantry Cook 1.3 years
Pastry Cook Helper 1.0 years
Top Careers Before Pastry Cook
Internship 15.9%
Pastry Chef 13.5%
Baker 12.4%
Line Cook 9.1%
Cook 6.4%
Prep Cook 4.9%
Sous Chef 3.3%
Server 3.2%
Cashier 2.8%
Volunteer 2.2%
Hostess 2.0%
Barista 1.9%
Top Careers After Pastry Cook
Pastry Chef 29.8%
Baker 12.7%
Sous Chef 9.3%
Line Cook 6.3%
Cook 6.2%
Chef 3.8%
Server 2.8%
Prep Cook 2.5%
Internship 2.3%
Supervisor 1.4%

Do you work as a Pastry Cook?

Pastry Cook Demographics

Gender

Female

70.1%

Male

27.6%

Unknown

2.3%
Ethnicity

White

57.1%

Hispanic or Latino

20.3%

Black or African American

10.4%

Asian

7.9%

Unknown

4.3%
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Foreign Languages Spoken

Spanish

39.0%

French

23.0%

Mandarin

5.0%

Danish

4.0%

Chinese

4.0%

German

4.0%

Cantonese

4.0%

Japanese

3.0%

Italian

3.0%

Russian

2.0%

Tagalog

2.0%

Korean

2.0%

Serbian

1.0%

Bosnian

1.0%

Braille

1.0%

Malay

1.0%

Croatian

1.0%
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Pastry Cook Education

Schools

Culinary Institute of America

24.9%

Johnson & Wales University

24.7%

Le Cordon Bleu College of Culinary Arts

13.3%

The French Pastry School

3.6%

New England Culinary Institute

3.3%

French Culinary Institute

3.0%

The Institute of Culinary Education School

2.8%

Le Cordon Bleu College of Culinary Arts - Pasadena

2.8%

Houston Community College

2.2%

Art Institute of California - Inland

2.2%

University of Nevada - Las Vegas

1.9%

Delgado Community College

1.9%

Le Cordon Bleu College of Culinary Arts - Scottsdale

1.9%

Restaurant School at Walnut Hill College

1.7%

Montgomery County Community College

1.7%

Sullivan University

1.7%

Arizona Culinary Institute

1.7%

Cooking and Hospitality Institute of Chicago

1.7%

Art Institute of Houston

1.7%

Los Angeles Trade Technical College

1.4%
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Majors

Culinary Arts

63.7%

Business

6.5%

Hospitality Management

6.0%

Health Care Administration

3.1%

Management

2.6%

Food And Nutrition

2.4%

English

1.5%

Entertainment Business

1.4%

Psychology

1.4%

Accounting

1.4%

Communication

1.2%

Fine Arts

1.1%

Education

1.1%

Liberal Arts

1.1%

History

1.1%

General Studies

1.0%

Dietetics

1.0%

Food Science

0.9%

Photography

0.8%

Small Business Management

0.8%
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Degrees

Associate

32.7%

Other

24.2%

Bachelors

23.6%

Certificate

11.8%

Diploma

4.5%

Masters

2.7%

Doctorate

0.4%

License

0.2%
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Part Time
Internship
Temporary

Real Pastry Cook Salaries

Job Title Company Location Start Date Salary
Italian Specialty Pastry Cook Eataly Ny LLC New York, NY Nov 21, 2016 $65,000
Italian Specialty Pastry Cook Eataly Ny LLC New York, NY Apr 21, 2016 $65,000
Pastry Cook ATO Restaurant Associates/D/B/A Alfredo 100 New York, NY Oct 25, 2016 $54,912
Pastry Cook Herve Poussot New York, NY Apr 06, 2012 $45,115
Pastry Cook Herve Poussot New York, NY Aug 03, 2012 $45,115
Master Pastry-Cook, Confectioner Glendale French Bakery, Inc., Papillon Fr. Bakery Glendale, CA Mar 16, 2010 $37,149 -
$39,653
Cook/Pastry Cook Natural New York Corp. Hunter, NY Sep 10, 2010 $30,000 -
$31,200
Cook, Pastry Carlas Bakery Moorpark, CA Jan 15, 2010 $29,656
Pastry-Cook Glendale French Bakery, Inc., Papillon Fr. Bakery Glendale, CA Apr 03, 2009 $27,924 -
$31,305
Pastry Cook Sun Shine Bakery Inc. Vallejo, CA May 19, 2016 $26,088
Pastry Cook-Chinese Food W & K New World Corporation Hunter, NY Feb 04, 2009 $26,088 -
$33,392
Pastry Cook Avenue Food Mart Chicago, IL Jan 17, 2008 $26,088
Pastry Cook Clean Cuisine, Inc. D.B.A. Laurence Craig Distinctive Catering & Event Management Maplewood, NJ Jun 10, 2015 $25,917
Chinese Pastry Cook New Nam King Restaurant Memphis, TN Apr 01, 2009 $25,774

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Top Skills for A Pastry Cook

  1. Dessert Items
  2. Wedding Cakes
  3. Breakfast Pastries
You can check out examples of real life uses of top skills on resumes here:
  • Filled large-venue pastry orders and packaged wholesale frozen dessert items.
  • Decorated wedding cakes for up to 400 guests, coordinated design, colors and floral additions with brides and planning staff.
  • Prepared and plated breakfast pastries and desserts for banquets, private dining and restaurants of 341-room high-profile luxury property.
  • Followed food safety and cleanliness guidelines.
  • Worked the pastry station for lunch and dinner service and helped the hot & cold lines when necessary.

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Top 10 Best States for Pastry Cooks

  1. Nevada
  2. Vermont
  3. Wyoming
  4. Minnesota
  5. Hawaii
  6. Washington
  7. Rhode Island
  8. Alaska
  9. Colorado
  10. Oregon
  • (359 jobs)
  • (80 jobs)
  • (65 jobs)
  • (888 jobs)
  • (140 jobs)
  • (726 jobs)
  • (103 jobs)
  • (54 jobs)
  • (928 jobs)
  • (436 jobs)

Top Pastry Cook Employers

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