Pastry Cook

Patisserie Vanessa is looking for a qualified, motivated pastry cook interested in creating delicious, high-quality French pastries & desserts, and a selection of savory.

Duties & Responsibilities

 The Pastry Cook is responsible for carrying out operations and productions that take place in the kitchen, including properly scaling recipes, mixing a variety of batters and doughs, portioning and baking according to signature recipes, all guided by the Chef and Owners. Pastry cook will be responsible for assigned product and components, as scheduled. The ideal candidate will be passionate about baking, have high standards of quality, focused on customer satisfaction, aware of safety in the workplace, and have a positive attitude, flexibility, and clear communication with the Chef and Owners. 

KNOWLEDGE AND RESPONSIBILITIES

• Scaling all recipes and follow procedures
• Follow baking instructions and is confident with usage of large ovens 
• Must be able to prioritize and finish all tasks assigned for the daily baking. Work independently in those moments when the supervisors are not immediately available 
• Receive stock and store food in designated containers and storage areas in an organized and timely manner
• Inform supervisors when any equipment is not working properly and anticipate when ingredient supplies are getting low
• Keeps a clean work station and assist in soft cleaning all kitchen areas before leaving shift 
• Perform other related duties as assigned based on evolving business needs 
• Maintaining the kitchen production process to maintain the work place safe and hygienic for all employees.

SKILLS

• Be detail oriented, passionate about high quality, and able to multi-task in a fast-paced environment.
• Able to problem solve, clearly communicate and maintain a positive attitude regardless of workload
• Be a quick learner and able to follow recipes strictly, asking questions when unsure.
• NYC Food Handler’s Certificate preferred (required within 1 month of employment), food sanitary safety practice/procedure knowledge
• Relevant prior experience as a baker (at least two years in a similar patisserie environment) is required
• Be flexible with working hours, including weekends, early morning and evenings, when necessary.
• Be capable of working calmly and efficiently in a fast-paced production environment.

If you believe you would be a good fit for this position, send us an email with a note about your pastry work history and what you think you'd bring to our team.