Pastry Production Chef (Part-Time)

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

Benefits:

• 401(k)
• Employee discounts
• Health insurance
• Paid time off

Pastry Production Chef (Part-Time)

The Pastry Production Chef is responsible for producing high-quality, elevated desserts in close collaboration with the Executive Chef. This is a morning-shift role, ideal for a pastry professional who thrives in a structured production environment and takes pride in precision, consistency, and presentation.

Key Responsibilities

• Create and produce desserts in collaboration with the Executive Chef, aligned with the restaurant's elevated, seasonal menu concept
• Execute pastry production to meet service needs, including mise en place and batch preparation
• Maintain consistency in recipes, portioning, and plating standards
• Assist in developing new dessert items and seasonal menu updates alongside the Executive Chef
• Manage pastry inventory, ingredient ordering needs
• Uphold food safety, sanitation, and kitchen cleanliness standards (ServSafe or equivalent)
• Label, date, and properly store all prepared items
• Communicate production progress and any ingredient/equipment needs to the Executive Chef, including plating training for PM line cooks and managers

Qualifications

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

Schedule Details

• Morning shifts, ending by 2:00 PM
• 25-30 hours per week
• Compensation
• $25.00/hour