Seasonal Pastry AssistantHours: 35-40 hours/week. Schedule: Seasonal from mid-June to mid-July. Flexibility to work 5 days/week including weekends, and working both 5a-1:30p and 8a-4:30p shifts.Department: KitchenLocation: On-site, 16th StreetReports to: Executive Sous ChefCompensation: starts at $26/hourAbout UsDandelion Chocolate is a bean‑to‑bar chocolate factory in San Francisco's Mission District. We make chocolate from only two ingredients, cocoa beans and cane sugar, and travel to origins as often as we can to build good, trusting relationships with the producers who grow and ferment the beans we buy. Every chocolate bar we make starts with the bean, and now we're looking for a Seasonal Pastry Assistant at our 16th Street Factory to help us showcase our single‑origin chocolate in our drinks and pastries in our San Francisco cafés.About the JobOur pastries are inspired by the distinct flavor profiles of the cocoa beans we source, which means our recipes are continually evolving within a unique creative constraint. You will learn each of our recipes in detail and support the café's changing needs by making new batches of drinks and pastries. Our Executive Pastry Chef Lisa Vega helms the kitchen and leads recipe development. Every day in the kitchen starts early and ends with preparation of batters and doughs for the next day's bake. We are looking for a pastry assistant who is excited about contributing to our beverage and pastry production and who takes delight working with a well‑run, creative, and drama‑free team. This seasonal position starts at $26/hour.About YouYou are a master of consistency and refinement -- thorough, attentive, and precise with your work. Our kitchen's success depends upon how well we communicate with each other, take care of our own stations and messes, and keep our eyes on time‑sensitive things like sugar on the burner. From preparing cookie dough and marshmallows for the upcoming day to refilling our inventory of chocolate drinks, you willingly jump into the task with an eye for detail. We are looking for someone who is a good communicator, punctual, kind, fastidious, and eager to learn.ResponsibilitiesPrep work – Prepare batters, doughs, cakes, and ganaches for hot chocolates so that our teams can meet each day's customer demand. You are someone who finds zen in the repetition of production.Execution – Follow through on daily production assignments.Cleanliness and organization – Keep the kitchen clean and organized and abide by all hygiene and safety best practices.Team player – Willing to work hard and jump in when needed (e.g. sweep floors, wash dishes). You're a good listener who asks questions when something is unclear.Other tasks as necessary.RequirementsAvailability – Ability to work 5 days a week including weekends. Flexibility to work both 5a-1:30p and 8a-4:30p shifts starting mid June through mid July.Prior experience – At least one year of previous pastry experience.Passion – A passion for chocolate and pastry.Proactive and detail‑oriented – You don't take short‑cuts even when others might not notice.Positive, enthusiastic attitude – People like to work with you, you prioritize a team win over your individual gain, and you proactively help to make this a great place to work by minimizing any drama or politics.Physical strength – Comfortable doing repetitive tasks and standing for long periods of time.#J-18808-Ljbffr