Baker/Pastry cook

Benefits:

• Competitive salary
• Employee discounts
• Flexible schedule
• Opportunity for advancement
• Training & development

Department: Back of House                                                                        Reports To: Sous Chef -> Executive Chef
Location: Tiburon, California                                                                        Pay: $25 - $28/hour


Position Overview


A baker/pasrty cook  is responsible for executing all menu items with precision, consistency, and efficiency across all service periods, including breakfast, brunch, and dinner. This role requires strong attention to detail, organization, and the ability to perform in a fast-paced, high-volume environment while maintaining high culinary standards. The baker/pastry operates as part of a disciplined and collaborative kitchen team, ensuring that every dish leaving the line meets expectations for quality, presentation, and timing. With a focus on preparation, execution, and cleanliness, this position plays a critical role in delivering a consistent and elevated guest experience.


Food Preparation & Execution

• Prepare and bake items according to established recipes, standards, and specifications
• Execute dishes with consistency in taste, presentation, and portioning across all service periods
• Maintain proper timing and pace on the line to support efficient service flow
• Accurately follow all modifications and special requests

Station Management

• Set up and maintain a clean, organized, and fully stocked station for service
• Ensure all mise en place is prepared, labeled, and ready prior to service
• Maintain station cleanliness and organization throughout the shift
• Properly break down and clean the station at the end of service

Team Collaboration

• Work closely with other pastry cooks, prep team members, and kitchen leadership to ensure smooth operations
• Communicate clearly and effectively during service to maintain timing and coordination
• Support other stations and assist team members as needed

Quality Control

• Maintain high standards for food quality, consistency, and presentation
• Monitor product freshness and report any concerns immediately
• Ensure all dishes meet the restaurant’s expectations before leaving the kitchen

Cleanliness & Safety

• Follow all health, safety, and sanitation standards at all times
• Maintain proper food handling, storage, and labeling procedures
• Keep all tools, equipment, and work areas clean and in good condition

Operational Support

• Assist with prep work, receiving, and additional kitchen duties as assigned
• Maintain awareness of inventory levels and communicate needs to leadership
• Uphold all kitchen systems, standards, and expectations