Artisan Pastry Laminator Matilda's - 3.5 Santa Monica, CA Job Details Full-time $20 - $22 an hour 20 hours ago Benefits Health insurance Paid time off Employee discount Qualifications Bakery experience Kitchen health and safety standards Cutting Maintenance Attention to detail Full Job Description Laminating Pastry Baker - Morning Shift at Matilda's $22/h + tips Join Matilda's as a Laminating Pastry Baker and take ownership of the laminated dough program at the heart of our viennoiserie. We're looking for an experienced baker with at least 2 years of hands-on lamination experience who is ready to start their day early, Wednesday through Sunday. You'll be the person who makes our croissants what they are, with consistent layers, a clean honeycomb and real butter flavor, working with quality ingredients in a fully open professional kitchen. Essential duties and responsibilities Lamination Mix détrempe and prepare butter blocks to specification, with the correct temperature and pliability for each Lock in, sheet and complete turns (single, double and book folds) per house formula, both by hand and on the sheeter Manage dough and butter temperature through every stage, and adjust rest and chill times for kitchen conditions rather than going by the clock alone Recognize and correct lamination faults such as butter breaking, smearing, bleeding, shrinkage and uneven layers before they reach the bench Plan and sequence lamination across multiple doughs and days so the retarder holds the right inventory for each morning's bake Keep lamination logs with dough temps, turn times and rest periods, and note any deviations Shaping & Production Scale, cut, fill, shape and pan all croissants, pain au chocolat and other laminated items to specification Keep unit weight, dimensions and roll count within tolerance across the full batch Prepare fillings, creams and components as the bake sheet directs Proofing Assess and manage proof stages for all laminated and enriched doughs across the morning production cycle Monitor retarder and proofer conditions, and adjust for ambient temperature, humidity and how the dough is behaving Sequence proofing so each product reaches the oven at the right stage and the case is filled on schedule Escalate under- or over-proofed batches instead of baking them off Baking & Finishing Load, rotate and manage the deck and convection ovens across overlapping bakes Manage steam, deck temperature and bake times per item specification Evaluate finished product for color, lift, layer definition and internal structure, and adjust within established parameters Glaze, garnish, dust and finish all pastry to the visual standard set by the Lead Baker, consistently across every unit in a batch Maintain oven logs and note deviations Service Readiness Stage and organize product for case fill, and communicate counts to front of house before open Make sure the pastry case is complete and correct when service opens Standards & Communication Work from written bake sheets and production specs without deviating from them Self-check unit weights and finished appearance throughout the shift Flag ingredient, equipment or product issues to the Founding Baker and/or Lead Baker promptly Contribute to daily production records and waste tracking Set up full mise en place before starting production Keep your station clean and organized throughout the shift by cleaning as you go, not at the end Follow all food safety, allergen handling and sanitation requirements per CalCode and Santa Monica health regulations Complete opening and closing checklists for the pastry station Maintain the sheeter and other equipment per manufacturer and house procedure, and report malfunctions immediately Coordinate with the bread program on shared oven and bench time Maintain professional presentation and composure in a fully visible open kitchen Take part in tastings, calibration sessions and training as scheduled, and help train other team members on lamination technique This list describes the general nature of the work and is not a complete list of all duties. Responsibilities may be adjusted as the business requires.

What We're Looking For:

2+ years of professional lamination experience (croissant or viennoiserie production), required Confident with a sheeter and with hand lamination A strong understanding of how temperature, hydration and timing affect laminated dough, and the ability to troubleshoot on the fly An early riser who is reliable and pays close attention to detail Able to work independently and hold high standards every day Passion for artisan baking and quality craftsmanship

What We Offer:

$22/hour plus tips Consistent Wednesday-Sunday schedule Ownership of a core program in a new, growing artisan bakery The chance to shape and refine our viennoiserie as the menu develops

Benefits:

Employee discount Paid time off

Work Location:

In person

Pay:

$20.00 - $22.00 per hour Expected hours: 40.0 per week

Benefits:

Employee discount Health insurance

Work Location:

In person