Pastry Cooks needed for artisanal wholesale pastry kitchen. Two full-time positions available. One for day shift, one for night shift. The difference (besides the days/hours) are listed below.
Day Shift: M-F 7am-3pm. The daytime crew makes all of the raw product. We hand-craft all of the dough and dough shapes. Must be able to follow a recipe and mix different preparations properly. To include: all doughs, glazes, fillings, muffin batters, toppings. Table work: hand-cutting and shaping danish and croissants, roulades. Light cleanup to prep the kitchen for the nightshift.
Night Shift: Runs 7 nights a week, 4pm-Midnight. The full time schedule I need filled right now is Saturday-Wednesday. The nighttime crew finishes what the dayshift started based on the night's orders. Every night is different (in terms of volume) You will pull things from the freezer, scoop muffins based on the night's sales numbers. Items get proofed, eggwashed, filled, baked, glazed and topped. When the baking is done and items have cooled, you will pack the orders based on the invoices provided and load them on the van for delivery. Light cleanup to organize for the janitorial staff.
It is very nice work. Nice environment. We listen to music and make pretty pastry. If you have experience, GREAT. If you're new to the field, you can be trained to this work. You just need a willingness to learn and perform the job duties as we've laid them out for you.
Serious inquires only, please.
Principals only. Recruiters, please don't contact this job poster.