We're hiring a Pastry Chef / Baker to own daily production of our breads and pastries. You'll work part-time, reporting to the Head Chef and help shape the menu as well as execute it. This role suits someone who loves early starts, precise work and the quiet satisfaction of a perfect lamination.
What you'll do
- Prepare and bake daily items to a consistent standard: breads, croissants and other laminated doughs, tarts, cakes, cookies and plated desserts as needed
- Manage doughs and ferments across the day, including sourdough starters, preferments and overnight proofs
- Plan production around expected volume to keep the counter stocked and waste low
- Keep recipes and production sheets accurate so anyone on the team can follow them
- Order and receive ingredients, rotate stock and track inventory
- Maintain a clean, safe and organized station that meets food safety standards, including allergen labelling
- Train and support junior bakers or kitchen staff when needed
What you bring
- (2+) years of experience as a baker or pastry cook in a professional kitchen or bakery
- Strong fundamentals in bread and pastry: fermentation, lamination, custards, doughs and batters
- Comfort working from recipes by weight and scaling them accurately
- Ability to work independently on early-morning shifts and stay organised under time pressure
- A sharp eye for detail and consistency, batch after batch
- Current food safety certification, or willingness to obtain it within (30 days)
- Ability to stand for long periods and lift up to (20 kg / 50 lb)
Nice to have
- Formal pastry or baking training
- Experience with deck ovens, sheeters or other commercial bakery equipment
- Experience running production in a high-volume bakery or café
- A portfolio or photos of your work
Pastry Chef in new york at Unknown Company
This position is listed as part time and onsite.