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Matilda's
Artisan Pastry Baker
Entry-Level JobVerifiedNo experience needed
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Entry-Level Job
Verified
No experience needed
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Job Description
Join Matilda's as an Artisan Pastry Baker and take ownership of our pastry program from the ground up. We're seeking a dedicated baker with 0 2 years of experience who is ready to start their day at 3:00am, Wednesday through Sunday. This is an excellent opportunity to develop your craft in a professional kitchen environment, working with quality ingredients and mastering traditional techniques.
Essential duties and responsibilitiesProof controlAssess and manage proof stages for all laminated and enriched doughs across the morning production cycleMonitor retarder and proofer conditions; adjust timing for ambient temperature, humidity, and dough behavior rather than clock aloneSequence proofing so that product reaches the oven at correct stage and the case is filled on scheduleEscalate under- or over-proofed batches rather than baking them offAssembly and shapingScale, cut, fill, shape, and pan all viennoiserie and pastry items to specificationHold unit weight and dimension within tolerance across the full batchPrepare fillings, creams, and components as directed by the bake sheetBakingLoad, rotate, and manage Deck and Convection deck ovens across overlapping bakesManage steam, deck temperature, and bake times per item specificationEvaluate finished product for color, lift, layer definition, and internal structure; adjust within established parametersMaintain oven logs and note deviationsFinishing and case presentationGlaze, garnish, dust, and finish all pastry items to the visual standard set by the lead bakerEnsure garnish placement and quantity are consistent across every unit in a batchStage and organize product for case fill; communicate counts to front of house before openEnsure the pastry case is complete and correct at service openQuality and consistencyWork from written bake sheets and production specifications without deviationSelf-check unit weights and finished appearance throughout the shiftFlag ingredient, equipment, or product issues to the Founding or/and Lead Baker promptlyContribute to daily production records and waste trackingStation, sanitation, and safetySet full mise en place before beginning productionMaintain a clean, organized station throughout the shift clean as you go, not at the endFollow all food safety, allergen handling, and sanitation requirements per CalCode and Santa Monica health regulationsComplete opening and closing checklists for the pastry stationMaintain equipment per manufacturer and house procedure; report malfunctions immediatelyTeam and communicationCoordinate with the bread program on shared oven and bench timeHand off accurate product counts and any day-of notes to front-of-house staff at openMaintain professional presentation and composure in a fully visible open kitchenParticipate in tastings, calibration sessions, and training as scheduledThis list describes the general nature of the work and is not an exhaustive inventory of all duties. Responsibilities may be adjusted as the business requires.
Essential duties and responsibilitiesProof controlAssess and manage proof stages for all laminated and enriched doughs across the morning production cycleMonitor retarder and proofer conditions; adjust timing for ambient temperature, humidity, and dough behavior rather than clock aloneSequence proofing so that product reaches the oven at correct stage and the case is filled on scheduleEscalate under- or over-proofed batches rather than baking them offAssembly and shapingScale, cut, fill, shape, and pan all viennoiserie and pastry items to specificationHold unit weight and dimension within tolerance across the full batchPrepare fillings, creams, and components as directed by the bake sheetBakingLoad, rotate, and manage Deck and Convection deck ovens across overlapping bakesManage steam, deck temperature, and bake times per item specificationEvaluate finished product for color, lift, layer definition, and internal structure; adjust within established parametersMaintain oven logs and note deviationsFinishing and case presentationGlaze, garnish, dust, and finish all pastry items to the visual standard set by the lead bakerEnsure garnish placement and quantity are consistent across every unit in a batchStage and organize product for case fill; communicate counts to front of house before openEnsure the pastry case is complete and correct at service openQuality and consistencyWork from written bake sheets and production specifications without deviationSelf-check unit weights and finished appearance throughout the shiftFlag ingredient, equipment, or product issues to the Founding or/and Lead Baker promptlyContribute to daily production records and waste trackingStation, sanitation, and safetySet full mise en place before beginning productionMaintain a clean, organized station throughout the shift clean as you go, not at the endFollow all food safety, allergen handling, and sanitation requirements per CalCode and Santa Monica health regulationsComplete opening and closing checklists for the pastry stationMaintain equipment per manufacturer and house procedure; report malfunctions immediatelyTeam and communicationCoordinate with the bread program on shared oven and bench timeHand off accurate product counts and any day-of notes to front-of-house staff at openMaintain professional presentation and composure in a fully visible open kitchenParticipate in tastings, calibration sessions, and training as scheduledThis list describes the general nature of the work and is not an exhaustive inventory of all duties. Responsibilities may be adjusted as the business requires.