Pastry Intern

J-1 Connect Inc.; San Anselmo (CA); Vor Ort; USD 26.000 - 29.000; Vollzeit

Benefits dieser Stelle

Employee discounts

Paid time off

Zusammenfassung

Maison Nico in the San Francisco Bay Area offers a Pastry Intern position in San Anselmo, CA. This training program develops practical skills in high-volume, fine-dining pastry production, including desserts, cakes, and seasonal items. You will learn mise en place, baking, sanitation, and presentation under experienced chefs.

Applicants should be enrolled in or recently graduated from a culinary/pastry program. Previous pastry experience is helpful.

Qualifikationen

• Applicants should be enrolled in or recently graduated from a culinary arts, pastry arts, baking, hospitality, or related program.
• Strong interest in pastry and baking with attention to detail and reliability.
• Willingness to learn in a fast-paced kitchen environment.

Aufgaben

• Participate in a structured training program to develop pastry production skills.
• Learn mise en place, ingredient handling, baking and finishing techniques, and portioning.
• Work under supervision of culinary professionals to gain exposure to menu development and quality standards.

Kenntnisse

English communication

Attention to detail

Professionalism

Follow instructions

Ausbildung

Culinary/pastry program

Jobbeschreibung

THIS POSITION IS LOCATED IN SAN ANSELMO, CA. The Pastry Intern will participate in a structured training program designed to develop practical skills in professional pastry production within a high-volume, fine-dining
environment. Training may include preparation of desserts, cakes, tarts, and seasonal pastry items. The participant will learn proper mise en place, ingredient handling, baking and finishing techniques, portioning, presentation, sanitation, and kitchen organization. Under the supervision of experienced culinary professionals, the intern will gain exposure to menu development, production planning, quality standards, teamwork, and service execution while developing skills applicable to a future career in pastry and culinary arts. Intern must be able to communicate in English.

General requirements

Applicants should be currently enrolled in, or recently graduated from, a culinary arts, pastry arts, baking, hospitality, or related post-secondary program. Candidates should demonstrate a strong interest in pastry and baking, attention to detail, reliability, professionalism, and the ability to follow instructions in a fast-paced kitchen environment. Basic knowledge of food safety, sanitation, kitchen organization, and pastry techniques is preferred. Applicants must be willing to learn, work collaboratively with the culinary team, maintain professional standards, and participate fully in the structured training program. Previous pastry or culinary experience is preferred but not
required. THIS POSITION IS LOCATED IN SAN ANSELMO, CA.

Compensation

$19-$21 per hour based on experience plus tips.

Benefits and perks

• Employee discounts, paid time off.

Housing information

Maison Nico does not provide housing. However, our partner
visa sponsor assists all participants by providing housing resources and guidance to
help them secure suitable accommodation.

Additional information

Maison Nico is a distinguished French pâtisserie and épicerie in San Francisco, founded by Michelin-starred Chef Nicolas Delaroque and his wife, Andrea. Evolving from their former Michelin-starred restaurant, Nico, Maison Nico has established a strong reputation for exceptional French craftsmanship, with specialties including pâté en croûte, terrines, viennoiserie, brioche feuilletée, and refined pâtisserie. Chef Delaroque was a finalist in the prestigious 2022 World Pâté-Croûte Championship in Lyon and returned to the competition in 2025, where he received the Prix de l’Élégance. Maison Nico also earned third place in the 2025 Best Croissant San Francisco competition and has been recognized by the San Francisco Chronicle among the Bay Area’s notable bakeries and French dining destinations. Its work has also been featured in prominent publications including The New York Times, Food & Wine, Eater, San Francisco Magazine, 7x7, and the San Francisco Chronicle.