Seeking a pastry cook to assist the pastry chef in daily production tasks approximately 20-25 hours per week.
Schedule can be flexible based on applicant's availability.
Days open are Monday-Saturday, we are closed Sundays.
Pay rate commensurate to experience starting at $16 per hour going up to $20 per hour.
Preferred candidates will have a minimum of 2 years experience in a fast paced restaurant environment, or similar corresponding bakery experience. You must know how to move your body in a kitchen and not be prompted to follow basic safety protocols.
Pastry and baking experience only please, others will not be responded to.
Requirements
Ability to lift 50lbs and stand for 6+ hours.
Ability to scoop, portion, whisk and fold correctly without physical issue.
Ability to portion pastry items using a ruler and maintaining consistency.
Must work clean and organized, the specifics of what is meant by this will be discussed further at in person interviews.
Comfortable familiarity with preparation of basic pastry elements. Some examples being egg leavened sponges, various types of meringue, various cookie/cake doughs/batters, caramel sauces, candied nuts, ganaches and frostings, jams and compotes, preparations of stovetop pastry elements involving the tempering of eggs.
Comfortable familiarity with basic scientific principles related to pastry/baking ingredients and processes.
Comfortability with reading recipes and scaling up or down as needed.
A productive and professionally respectful attitude is a must. This goes for any questions, concerns, conflicts or personal issues that may arise.