Responsible for basic preparation and daily production of baked goods for all outlets as instructed by both the Assistant Pastry Chef and Executive Pastry Chef.

Responsibilities:

Follow recipes provided by supervisor Production of house breads, doughs, breakfast pastries, and biscuits Transfer items to designated outlets Maintain a clean and sanitary work environment, including coolers, work areas, and storage areas Assist in general pastry production

Qualifications:

Basic baking and pastry skills Professional knowledge of kitchen sanitation and safety procedures Able to lift 25 lbs. overhead Ability to stand for long hours at a time A minimum of 2 years of professional pastry experience preferred. College degree in Baking and Pastry preferred but not required.