Pastry & Dessert Cook (substitute position)

Hunger Mountain Cooperative Inc; Montpelier (VT); On-site; USD 20,000 - 28,000; Part time

Benefits offered by this job

Paid time off

Employee discount

Early access to regular hours

Job summary

Hunger Mountain Co-op Inc. seeks a Substitute Pastry and Dessert Cook to support bakery production in a flexible/as-needed schedule. The role emphasizes timely preparation, presentation of bakery items, and collaboration with the Bakery Coordinator and Kitchen Manager.

Preferred availability includes 6a-2p, 7a-3p, or 8a-4p shifts. The position offers an hourly wage starting at $17.55, potential PTO, and employee discounts, with up to 40 hours weekly depending on need and availability.

Qualifications

• Experience baking pastries and desserts in a high-volume production environment.
• Organized with strong attention to detail.
• Ability to recreate recipes consistently.
• Ability to lift up to 50 lbs.
• Manual dexterity with kitchen equipment.

Responsibilities

• Adhere to menu and recipes as assigned by Bakery Coordinator and Kitchen Manager.
• Prepare and package multiple bakery items in a high-volume production environment.
• Inform other staff about ingredients and ensure proper signage and pricing.
• Package prepared food for retail sale with correct labeling.
• Stock Bakery displays and self-service cases to convey abundance.
• Maintain kitchen in sanitary and orderly condition and follow health regulations.
• Follow department policies and safety rules.

Skills

Pastry baking

High-volume production

Attention to detail

Manual dexterity

Teamwork

Education

Culinary education (preferred)

Job description

Description

Pastry and Dessert Cook

Substitute position

Schedule: flexible/as-needed

Preferred Availability: 8hr shifts / 6a-2p, 7a-3p, 8a-4p

The Co-op frequently hires substitute employees to fill in for vacancies, both planned and unplanned. Substitutes earn an hourly wage (a minimum of $17.55 per hour), accrue a paid time off benefit, and are eligible for the employee discount on Co-op purchases. In addition, substitutes have preferred access over outside applicants to jobs with regular hours at the Co-op. Substitutes may work a range of hours up to 40 hours weekly, depending on the Co-op’s need and the substitute’s availability.

Status: Reports to Kitchen Manager

Pay Level 3

Purpose: Responsible for a timely and abundant production and presentation of bakery items using recipes established by the Bakery Coordinator and Kitchen Manager. Work in coordination with staff to ensure production needs are met and to help meet department goals for sales, margin, and labor; and customer service. Adhere to standards and guidelines of kitchen policies.

Responsibilities:

• Adhere to menu and recipes as assigned by Bakery Coordinator and Kitchen Manager.
• Prepare and package multiple bakery items in a high-volume production environment while following and adhering to all recipes and menus as assigned.
• Inform other cooks and deli staff about ingredients used and insure proper signage and price.
• Package prepared food for retail sale with correct price, shelf life and labeling following established procedures.
• Offer samples, suggestions for purchases and ways to prepare products.
• Stock Bakery displays and self‑service cases fully to give feeling of abundance.
• Perform related tasks as assigned by Kitchen Manager.
• Attend department meetings.
• Be responsible for safety in the workplace by creating a safe work environment, reporting safety concerns to a manager or member of the Safety Committee, and adhering to safety rules and regulations.
• Follow department policies and procedures.

Customer Service

• Treat customers fairly, consistently, and with respect.
• Ensure efficient, friendly and informative service according to established customer service vision and standards.
• Begin customer transaction with a friendly and professional greeting.
• End customer transaction with a pleasant farewell Familiarity with co‑op policies and procedures in order to answer customer questions.
• Address customer suggestions, comments, and complaints; refer written complaints to Kitchen Manager.

Department Maintenance

• Pull old or low quality items, record and properly dispose of them following established procedures.
• Maintain kitchen in sanitary and orderly condition, following health department regulations, wash dishes and utensils, and clean surfaces.
• Follow safety, storage and labeling procedures.
• Use equipment safely; advise Kitchen Manager of equipment repair and replacement needs.
• Follow transfer record‑keeping procedures for products from other departments.
• Ensure freshness of bakery items by rotating and by keeping batches separate by date.
• Ensure proper labeling of all ingredients in both front and back of house.

Requirements

The responsibilities as listed in this job description are representative only and not exhaustive of the tasks an employee may be required to perform. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

The requirements listed below are representative of the knowledge, skill, and/or ability required.

Qualifications:

• Experience baking pastries and desserts in a high volume, professional production environment.
• Organized, attention to detail.
• Ability to recreate recipes in consistent manner.
• Ability to lift up to 50 lbs.
• Manual dexterity with kitchen equipment.
• Knowledge of natural foods.
• Ability to stand for long periods of time.
• Culinary education/experienced preferred.
• Ability to follow the safety policies and procedures of Hunger Mountain Co‑op.
• Ability to provide excellent service to customers, vendors and coworkers.
• Ability to work well with others in a cooperative environment where teamwork and constant communication are essential.
• Ability to be physically present onsite at the Co‑op to perform the requirements of this position.