We are a new bakery in the South End looking for an assistant pastry chef to join our team. The main job function is laminating dough and shaping Viennoiserie products in the afternoon to be proofed overnight for an early morning bakeoff. After mastering the basics you'll have a lot of freedom in terms of what specials you'd like to make, and we'll support you with ingredients and special equipment. You must have experience laminating dough and working with a dough sheeter for this role. Most of the job functions will be performed after hours in the evening, from approximately 3-10pm.

Responsibilities:

Mix detrempe and laminate croissant dough according to various folding techniques Sheet and label finished dough Shape dough into the required shapes to meet par counts for the following morning. Identify potential issues with dough before proofing Make bicolor products and take advantage of unique ingredients Maintain an inventory of finished products and raw materials

Qualifications:

2 years working in a pastry production kitchen Ability to work alone or mostly alone and stay on-task Work cleanly Ability to help out during the morning bake-off occasionally when other employees are sick or on vacation