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