Pastry Cook

Location: 3640 Sacramento Street, San Francisco, CA Spruce
Department: Culinary / Pastry
Reports to: Executive Pastry Chef or Restaurant / Pastry Leadership

As a Pastry Cook at Spruce, you will be responsible for producing high-quality desserts, pastries, viennoiserie, and baked goods consistent with the restaurant’s California-inspired, farm-to-table cuisine aesthetic. You’ll work in a collaborative, fine-dining kitchen, ensuring both creativity and precision in all pastry production.

• Production & Preparation

  • Prepare a variety of pastry items: desserts, plated sweets, breads, viennoiserie, cookies, tarts, etc.

  • Follow recipes and plating specifications to maintain consistency and high quality.

  • Measure, weigh, and mix ingredients precisely (scales, measuring tools).

  • Bake, chill, freeze, and finish pastry components with attention to texture and presentation.

• Creative Development

  • Collaborate with the pastry chef / executive chef to develop new dessert concepts.

  • Assist in menu changes, recipe testing, and seasonal dessert creation.

• Service & Plating

  • Plate and finish desserts during service, ensuring high standards of presentation.

  • Coordinate with front-of-house (FOH) staff to ensure timely delivery and portioning.

• Station Management

  • Maintain an organized mise-en-place and pastry station.

  • Ensure cleanliness and sanitation of your workspace in compliance with health and safety standards.

  • Manage inventory of pastry ingredients (flours, chocolates, dairy, etc.) and notify chef of low inventory or ordering needs.

• Quality Control

  • Monitor product quality, portion size, consistency, and freshness.

  • Maintain proper food rotation (FIFO) and adhere to expiration / food safety protocols.

• Team Collaboration

  • Work collaboratively with other cooks, pastry staff, and kitchen leadership.

  • Support and mentor junior pastry staff or apprentices (if applicable).

• Other Duties

  • Perform daily setup and breakdown of pastry station.

  • Maintain and operate pastry equipment (ovens, mixers, tempering machines, etc.) safely.

  • Assist with deep cleaning or special tasks as assigned by pastry leadership.

• Experience:

  • 1–3 years (or more) of pastry experience in a fine-dining restaurant, bakery, or upscale food service environment.

  • Proven background in baking, pastry techniques, and dessert plating.

• Education / Training:

  • Formal training in culinary arts or pastry/baking (preferred but not always required).

  • Food safety / handler certification (or willingness to obtain).

• Technical Skills:

  • Strong understanding of pastry techniques: laminating dough, tempering chocolate, custards, mousses, etc.

  • Ability to read and scale recipes.

  • Knowledge of kitchen equipment and safe usage.

• Personal Traits:

  • Highly detail-oriented and precise.

  • Creative mindset, but also disciplined in recipe execution.

  • Excellent time-management skills in a fast-paced environment.

  • Team player, with good communication skills.

• Physical Requirements:

  • Able to stand for long periods, lift and carry up to ~50 lbs (or per kitchen standard), reach, bend, and perform repetitive tasks.

  • Ability to work varied shifts, including nights, weekends, and potentially early mornings (for pastry prep).

• Competitive pay based on experience (market rate for SF fine dining kitchens).

• Potential for tips or service charge (depending on Spruce’s FOH / BOH structure).

• Growth opportunities within the Spruce culinary team.

• Employee meals, health / benefits (depending on full-time / part-time status).