Benefits:

• 401(k)
• Employee discounts
• Health insurance
• Paid time off

Pastry Production Chef (Part-Time)

The Pastry Production Chef is responsible for producing high-quality, elevated desserts in close collaboration with the Executive Chef. This is a morning-shift role, ideal for a pastry professional who thrives in a structured production environment and takes pride in precision, consistency, and presentation.



Key Responsibilities

• 
  Create and produce desserts in collaboration with the Executive Chef, aligned with the restaurant's elevated, seasonal menu concept
• Execute pastry production to meet service needs, including mise en place and batch preparation
• Maintain consistency in recipes, portioning, and plating standards
• Assist in developing new dessert items and seasonal menu updates alongside the Executive Chef
• Manage pastry inventory, ingredient ordering needs
• Uphold food safety, sanitation, and kitchen cleanliness standards (ServSafe or equivalent)
• Label, date, and properly store all prepared items
• Communicate production progress and any ingredient/equipment needs to the Executive Chef, including plating training for PM line cooks and managers 
  
  

Qualifications

• 5+ years of experience in a professional pastry or bakery kitchen (fine dining experience preferred)
• Strong foundational pastry skills: baking, plating,  sauce and garnish work
• Ability to work independently during morning production shifts
• Strong time management and organizational skills
• Food handler certification (or ability to obtain one)
• Ability to stand for extended periods and lift up to 50 lbs
  
  

Schedule Details

• Morning shifts, ending by 2:00 PM
• 25–30 hours per week
• Compensation
• $25.00/hour