Sage Restaurant Group Pastry Cook 3 in Cleveland, Ohio


Req #:


Why Us:

Sage is looking for independent thinkers with their own entrepreneurial spirit. We’re not asking you to fit the mold; we’re hoping that you break it.

Risk takers and creative spirits with a penchant for numbers are welcome. We are a results-driven company creating places that are more than just heads in beds, so we’re looking for more than just a person behind a desk.

Achieving personal and professional growth is one of our values at Sage Hospitality. We believe it’s not just about the work you do, but it’s about who you are. We give back to the community, look challenges dead in the eye. We manage and lead and we leave our environments better than we found them. Interested?

Job Title:

Pastry Cook 3

Location Name:

Urban Farmer Cleveland



EEO Statement:

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Posting Overview:

This position is responsible for assisting with production in the pastry kitchen. The pastry prep cook produces all necessary products for each menu. Including but not limited to: cakes, pies, fillings, custards, ice creams, sauces and garnishes. This position is also responsible for maintaining a sanitary work area.



Pastry Production

  1. Complies with all portion sizes, recipes, quality standards, departmental rules, policies and standards of conduct in cooperation with the employee handbook.

  2. Prepares products according to recipes and procedures.

  3. Responsible for overall consistency of finished product

  4. Selects and uses knives, hand tools, utensils and equipment to decorate, weigh, measure, bake, cook, whip, refrigerate, pipe, coat or otherwise produce food in the pastry kitchen.

  5. Maintains a sanitary work area

  6. Performs other job-related duties as required

  7. Set-up and break down of pastry station for lunch and/or dinner service completed in a timely manner

  8. Plating desserts as specified by management accurately and consistently

Educational Background and Experience

Some prior experience in a kitchen

Two-four year degree in Baking and Pastry Arts preferred

Cake decorating experience preferred

Knowledge, Skills and Abilities

Personal and Interpersonal Skills

  • Good interpersonal communications skills required

  • Managing Diversity: Proven ability to work with a variety of people, based not only on legally protected classifications but also differences in communication styles, learning styles and other differences

  • Self-motivated: Derives satisfaction from producing excellent pastry goods

  • Ethics and Values: Demonstrated ability to maintain the highest ethical standards in the work environment

  • Integrity and Trust: Demonstrated skill in earning and keeping co-worker and direct reports’ trust

  • Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment.

  • Ability to listen effectively, to speak and write English clearly.

  • Self-motivated, organized, fast and even-tempered.

  • Perform other reasonable job duties as requested by Supervisors.

Operational Skills

  • Ability to work on slippery surfaces, and work well under pressure.

  • Ability to lift 75 lbs and carry 50 lbs.

  • Ability to work long hours standing in one area and in extreme heat to perform essential job functions.


Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.


Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.


Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.

Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.

Continuous standing -during preparation, during service hours or during expediting, usually all day.

Must have moderate hearing to hear equipment timers and communicate with other staff.

Must have excellent vision to see that product is prepared appropriately.

Must have moderate comprehension and literacy to read use records and all special requests.

Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs.


Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Position Type:

Full Time - Regular