Pastry Cook
Centrolina
974 Palmer Alley, Washington, DC
Centrolina hiring Pastry Cook in Washington, DC

Centrolina hiring Pastry Cook in Washington, DC

CentrolinaMore Info

Full/Part Time • Hourly (Based on Experience) plus tips
Expired: Jan 25, 2025

Sorry, this job expired on Jan 25, 2025. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details
Join Chef Owner Amy Brandwein and Pastry Chef Mary Mendoza at the acclaimed Centrolina in downtown DC! The pastry cook at Centrolina is responsible for the production of pastry, bread and pasta.  Production responsibilities include:

  • Experience in making bread, pasta, cakes and confectionary
  • Must be able to accurately scale, mix, portion and bake items according to recipes.
  • Weekend and evening availability a must.
  • Familiarity with basic pastry techniques preferred, but we can train the right individual.
  • We are looking for individuals eager to learn, with a strong work ethic and a passion for food.
  • Must be able to work as a team, and communicate effectively with managers and co-workers.
  • Cleaning and maintenance of kitchen work space, including walk-in cooler
  • Monthly inventory




Compensation Details

Compensation: Hourly (Based on Experience) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Potential Bonuses, Dining Discounts


Required Skills

Ice Cream / Sorbet Making

Inventory Management

Plating and Presentation

Pastry Making

Petits Fours Making

Time Management


View Job Description

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Italian, Seasonal

Fine Dining, Upscale Casual

1 Employee RecommendationSee Details

Part of Centrolina Group

Authentic, regional Italian cooking and seasonal availability is the inspiration for Chef Amy Brandwein’s menu at Centrolina. Guests, with views of fresh market produce, an open kitchen and terracotta-clad wood oven, are immersed in the cooking experience as they dine.

The menu features seasonal and frequently rotating dishes that showcase regional food from all over Italy and relies heavily on what is offered in the chef-driven market, whether that’s pinched beef ravioli, spaghetti alla chitarra with chanterelle mushrooms, grilled branzino or wood-roasted meat and vegetables. The beverage program features a wine list that combines imported Italian favorites with the best of Virginia, a beer selection that skews heavily local and a short list of classic Italian cocktails given a contemporary twist.

Chef Owner Amy Brandwein is a 2017-2020 James Beard Foundation nominee for Best Chef Mid-Atlantic and awarded 2018 Chef of the year by the Restaurant Association of Metropolitan Washington (RAMW). 2018 Chef of the Year, Washington City Paper.

Centrolina is dedicated to a sustainable food system. We purchase our ingredients from small farmers in Washington DC, Maryland, Virginia, Pennsylvania and Delaware. Centrolina is a recognized Leader in the James Beard Foundation Sustainable Seafood program. Our seafood program was rated 99% sustainable.

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