Pastry Cook

Paula LeDuc; Emeryville (CA); On-site; USD 32,000 - 34,000; Full time

Job summary

Paula LeDuc in Emeryville, CA is seeking a Pastry Cook II to support pastry and savory production. You will gather, assist and prepare items using fundamental mixing, baking and forming skills.

Responsibilities include scaling recipes, executing baking techniques, assembling multiple ingredients, and assisting with daily meal prep; strict labeling and sanitation standards apply. Must have a valid food handlers card and strong math skills.

Qualifications

• Fundamental knowledge of baking/pastry principles and techniques.
• Ability to communicate and understand the predominant language(s) of the work area.
• Ability to coordinate multiple activities with independent follow-through and attention to detail.
• Highly organized and detail oriented.
• Strong communication and interpersonal skills with all levels of staff.
• Represent the organization when interacting with clients and vendors.
• Excellent basic math skills.

Responsibilities

• Scale recipes accurately.
• Execute fundamental baking/pastry techniques.
• Produce multiple ingredients or steps.
• Work on projects requiring stronger knife skills.
• Assist with daily family meal prep and setup.
• Label, date, and highlight work as trained.
• Contribute to daily closing duties (clearing work surfaces, cleaning).

Skills

Baking fundamentals

Multitask coordination

Organizational skills

Communication skills

Interpersonal skills

Represent organization

Basic math skills

Job description

Job Details

Job Location: EMERYVILLE, CA 94608Salary Range: $23.00 - $25.00 Hourly

Position Summary

A Pastry Cook II supports the Culinary Production Teams’ efforts by lending support to Pastry and Savory production by gathering, assisting and preparing items utilizing fundamental mixing/baking/ forming skills.

Position Responsibilities

Production

• Able to calculate and properly scale recipes.
• Must be able to execute fundamental techniques of baking/pastry work.
• Assembly and production of multiple ingredients or multiple step projects.
• Working on projects requiring stronger knife skills than a Pastry Cook I.
• Help with the preparation and set up of daily family meal.
• Labeling, dating and highlighting work as trained by table coordinator.
• Contributes to daily closing duties including but not limited to washing work surfaces, sweeping and mopping.

Safety and Sanitation

• Must have a valid food handlers’ card.
• Adhere to established safety, sanitation and accident prevention principles.
• Take extra care to prevent the use of contaminated products in any process of food preparation.

Qualifications

Essential Skills and Qualifications

• Must have fundamental knowledge of the principles and techniques of baking/pastry work.
• Be able to communicate and understand the predominant language(s) of your work area.
• Be able to coordinate a number of activities with multiple components requiring independent follow through and attention to detail.
• Be highly organized and detail oriented.
• Communication and interpersonal skills necessary to interact with management and staff at all levels.
• Adequately represent the organization when in contact with clients and vendors.
• Possess excellent basic math skills.