Pastry Cook

Job Overview

As a Pastry & Gelato Cook, you’ll prepare, bake, and craft high-quality pastries, artisanal gelatos, and baked goods for both production and service. You’ll bring technical care and consistency to every step, from maintaining wild yeast (masa madre) and production of sorbets to modern pastry assembly and professional plating. This hands-on, hybrid role suits a skilled culinary professional who will work a structured weekly schedule split into 3 daytime production shifts and 2 evening service/closing shifts, while taking pride in a clean, safe workspace.

Duties & Responsibilities

Advanced Pastry Production

• Master Technical Execution: Prepare, bake, and finish products according to established recipes, mastering techniques for mousses, cremeuxs, chantillys, and sponges.
• Modern & Traditional Pastry: Handle modern pastry assembly with clean, high-end aesthetics, while also crafting traditional Italian desserts to exact standards.

Artisanal Gelato & Sorbet Crafting

• Ice Cream Production: Process and manage the daily production of artisanal gelatos and sorbets, ensuring perfect texture, temperature, and quality control.

Baking & Sourdough Support

• Fermentation Care: Maintain and feed the sourdough culture (masa madre) daily to keep it active and healthy.
  
• Seasonal Baking: Support the bakery team in crafting and baking traditional, seasonal Italian breads.

Service, Plating & Kitchen Safety

• Professional Plating: Run dessert assembly and high-standard plating during live service, strictly adhering to the company’s portioning and aesthetic guidelines.
• Kitchen Operations: Safely operate specialized kitchen equipment and knives; apply basic math to measure ingredients, scale recipes, and handle inventory rotation (FIFO).
• Food Safety & Closing: Maintain a meticulously clean station, strictly follow food handling safety management procedures, and ensure deep cleaning of areas and machinery during closing shifts.

Experience & Requirements

• Pastry or Culinary Experience: Proven experience in pastry preparation, baking, or the food industry is required. Experience with Italian pastry, gelatería, or artisanal bread making is a major asset.
• Technical Skills: Familiarity with modern pastry assembly, dough preparation, advanced decorating/finishing, and professional plating techniques.
• Operational Agility: Dependable knife skills, strict adherence to recipes, and full availability to work the required hybrid schedule (3 daytime production shifts and 2 evening service/closing shifts).
• Food Safety Commitment: A strong commitment to food handling regulations, workplace sanitation, and maintaining a spotless workstation at all times.