Job Description:

Position Title: Pastry Cook

Position Type: Full-Time

FLSA Classification: Non-Exempt

Department: Hospitality

Reports to: Pastry Chef

Date Reviewed: January 2026

About Crystal Bridges & The Momentary:

Crystal Bridges is a museum of American art located in Bentonville, Arkansas. We explore the unfolding story of America by actively collecting, exhibiting, interpreting, and preserving outstanding works that illuminate the American heritage and artistic possibilities. Founded by Alice Walton in 2005, the museum opened in 2011 and is a public, charitable, non-profit organization with free admission.

The Momentary is a contemporary art space that opened to the public on February 22, 2020, in downtown Bentonville, Arkansas. The Momentary is a venue for the music, art, and food of our time, and a catalyst for creativity and economic vitality. An extension to Crystal Bridges, the Momentary is a ‘living room’ where community gathers to be inspired, connected, and joyful. You belong here: make the most of this moment.

Position Summary

Crystal Bridges specializes in modern American comfort food in a fine dining atmosphere. Our back of house restaurant staff is responsible for the preparation of food items in all assigned areas of the kitchen. This position will be part of a team supporting the Museum’s strategy of “Welcoming, Invigorating, and Excellence” in order to leave a lasting positive and dynamic impression for our guests; specifically by creating in house bakery/ pastry items for Eleven Lunch, Dinner, Coffee Bar, and related Events.

Principal Responsibilities:

In collaboration with the Executive Chef and Director of Culinary Operations:

• Assist with Kitchen Management – Co-management of kitchen staff, inventories, policy, and procedures.
  • Kitchen Safety – Ensure safe work environment for all kitchen staff as well as all restaurant patrons.
  • Kitchen Standards and Practices - Manage protocols, daily production lists & Inventory Logs, checklists, and standards to ensure high quality of food at all levels of the production process.
  • Kitchen Training – Assist in the kitchen and food service training programs to ensure high standards of quality.
  • Staffing Levels – Manage and set staffing levels to ensure profitability and maximum customer satisfaction.
  • Purchasing and Receiving – Assist with procedures related to the purchasing, receiving and movement of food and beverage raw products and ingredients. Requisition and purchase of all raw product based on understanding patron consumption and eating trends.
  • Food Waste Accountability - Develop and implement procedures to minimize food waste and shrinkage.
  • Equipment Maintenance - Ensure kitchen equipment is properly maintained in coordination with museum facility management.
  • Cleanliness Accountability – Assist in the Development and maintenance of proper procedures for ensuring compliance with applicable sanitation, cleanliness, and health requirements as determined by local, state, and national governing bodies.

• Fiscal Responsibility – Assist in the development and maintenance of financial tracking and reporting systems for effective inventory management, cost control, and profitable operations. Also, Develop supplier relationships to enhance quality of product and to help ensure healthy leverage for purchasing.

• Menu Development develop and implement of an artful and cost effective menu of offerings taking advantage of, and informed by, fresh local ingredients. Select and develop recipes as well as standardize production recipes to ensure consistent quality.
• Perform additional responsibilities, although not detailed, as requested by Chef, Sous Chef, or Director of Culinary at any time
• Support all team members, front and back of house

Minimum Qualifications

Education, Training, and Traits:

• High school diploma or GED.
• AOS Culinary Arts Degree preferred
• Strong background in food service management including implementation of effective inventory and cost analysis programs.
• Must be familiar and comfortable working with computer applications including the Microsoft Office suite of programs as well as standard POS systems.
• Ability to read, analyze, and interpret common technical publications, financial reports, and legal documents.
• Ability to work with basic mathematical concepts such as fractions, percentages, ratios, probability, and proportions.
• Creative skills in areas such as food presentation, menu development, and writing.
• Good communication skills including internal and external presentations as well as general guest relations.
• First-hand knowledge of kitchen setup and processes
• Advanced to Expert knowledge of Baking and Pastry technique and recipe conversions

Work Experience:

• Minimum of 2 years related experience and/or training in the culinary/restaurant field with at least 1 year of management experience.

Skills and Abilities:

• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Ability to multitask, self-motivate, and communicate openly
• Possess strong organizational, problem solving, and time management skills
• Committed to quality food and service
• Ability to take direction and constructive criticism

Physical Requirements and Work Environment:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.

• Physical demands: In the work environment described below, position requires working in a high functioning restaurant for prolonged periods of time and good eye/hand coordination, bending and stretching for prepping, and physical stamina to lift a minimum of 25 pounds. Visual acuity to review written materials is required for this job. Additionally, this position requires meeting the public and the organization in a professional and courteous manner.
• Work environment: Work will be performed in an office environment, museum spaces, and in communities served. The physical arrangement of the kitchen may require the position to work in an open environment within close proximity to other colleagues. Work space must be organized and reflect efficiency. The noise level in the Museum work environment is usually moderate. Frequent evening and weekend work hours and some local travel are required.

All offers of employment are contingent on your successful completion (where permitted by state law) of a confidentiality agreement and background check. In addition, you will need to provide proper identification verifying your eligibility to work in the United States.

Crystal Bridges is an equal opportunity employer committed to building and maintaining a workplace that is free of discrimination and harassment of any kind. We encourage all qualified applicants to apply. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, sexual orientation, gender identity, age, veteran status, or any other status protected by the laws or regulations in the locations where we operate