Morning Pastry Production Chef - Part-Time, Elevate Desserts

Izzys Steak And Chops House Inc; San Francisco (CA); On-site; USD 29,000 - 40,000; Part time

Benefits offered by this job

401(k)

Employee discounts

Health insurance

Paid time off

Job summary

Izzys Steak And Chops House Inc is seeking a Pastry Production Chef (Part-Time) to craft high-quality desserts in close collaboration with the Executive Chef. This morning-shift role suits a pastry professional who thrives in a structured production environment, emphasizing precision, consistency, and presentation.

The role involves batch production, mise en place, and collaboration on seasonal menus, with a focus on maintaining standardization and quality across all desserts.

Qualifications

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

Responsibilities

• Create and produce desserts with the Executive Chef for elevated, seasonal menu concept.
• Execute pastry production to meet service needs with mise en place and batch prep.
• Maintain consistency in recipes, portioning and plating standards.
• Assist in developing new dessert items and seasonal menu updates with the Executive Chef.
• Manage pastry inventory and ingredient orders.
• Uphold food safety, sanitation, and kitchen cleanliness standards (ServSafe or equivalent).
• Label, date, and properly store all prepared items.
• Communicate production progress and training needs to the Executive Chef.

Skills

Pastry production

Morning shift work

Time management

Sanitation/ServSafe

Job description

Izzys Steak And Chops House Inc is seeking a Pastry Production Chef (Part-Time) to craft high-quality desserts in close collaboration with the Executive Chef. This morning-shift role suits a pastry professional who thrives in a structured production environment, emphasizing precision, consistency, and presentation.

The role involves batch production, mise en place, and collaboration on seasonal menus, with a focus on maintaining standardization and quality across all desserts.