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Pastry Cook
Frasca Food & Wine
1738 Pearl Street, Boulder, CO, United States
Frasca Food & Wine hiring Pastry Cook in Boulder, CO

Frasca Food & Wine hiring Pastry Cook in Boulder, CO

Frasca Food & WineMore Info

Full Time • Hourly (Based on Experience)
Expired: Jul 14, 2019

Sorry, this job expired on Jul 14, 2019. Below are other jobs that may be of interest to you.


1 year

Job Details

Our pastry team at Frasca Food and Wine is growing! We are looking for pastry cooks who are interested in learning and growing with us. Experience is not a necessity, but the desire and passion to serve quality pastry is.

Skills & Requirements: 
• Must have schedule flexibility (including early mornings, nights and weekends) 
• Ability to work as part of a team 
• Passion for both classic and contemporary approaches to Pastry 
• Ability to multi-task in a fast-paced environment

Ensures pastry operation meets all Health Department requirements, such as proper rotation of merchandise to keep spoilage at a minimum and maintenance of a clean and professional pastry station.

Required Skills

Bread making

Cake Making

Chocolate Making


Ice Cream/Sorbet

Pastry Plating

Pastry Production

Petit Fours/Mignardises

Wood Fire

Read more

View Job Description


Upscale Casual

Part of Frasca Food and Wine Group

Frasca is the creation of Master Sommelier Bobby Stuckey and Chef Lachlan Mackinnon-Patterson. Their shared passion for Friuli-Venezia Giulian cuisine and fine wine is reflected in the exquisitely prepared fare and a comprehensive wine list boasting over 200 varieties. The seasoned and professional staff ensures a memorable evening with their meticulous attention to detail, expert wine pairing, and extensive knowledge of the menu. And the pastoral, elegant dining room evokes the gracious and friendly feeling of traditional Italian Frascas. Warm, welcoming, and unpretentious, Frasca is the perfect destination for impromptu gatherings, casual dinners, and special occasions.

Follow the career paths of Executive Chef, Lachlan Mackinnon-Patterson, and Master Sommelier, Bobby Stuckey: