Job Overview La Caille is seeking a motivated Pastry Cook to join our culinary team and assist with the preparation and execution of desserts, pastries, breads, and other pastry items for our restaurant, private events, and special experiences. This is an excellent opportunity for a culinary student or early-career cook with some professional kitchen or pastry experience who is eager to learn, develop their skills, and gain hands-on experience in a fine dining hospitality environment. Duties Assist with daily preparation and production of desserts, pastries, breads, sauces, garnishes, and other pastry components. Follow established recipes, portion standards, and presentation guidelines to ensure consistency and quality. Prepare pastry items for restaurant service, private events, brunches, and property-hosted events. Assist with plating and finishing desserts for service as needed. Complete assigned prep lists efficiently and communicate production needs to kitchen leadership. Properly label, date, rotate, and store ingredients and finished products. Monitor ingredient levels and communicate shortages or ordering needs. Minimize food waste and use ingredients responsibly. Maintain a clean, organized, and sanitary pastry and prep area. Follow all food safety, sanitation, and temperature-control procedures. Be receptive to feedback, training, and new techniques while continually working to improve culinary skills. Qualifications Some previous culinary, baking, pastry, or professional kitchen experience preferred. A current food handler permit is required. Current culinary or pastry students are encouraged to apply. Genuine interest in pastry and a desire to learn and develop professionally. Basic understanding of kitchen equipment, food preparation, and food safety. Strong attention to detail, organization, and presentation. Ability to follow recipes accurately and maintain consistency. Positive attitude and willingness to receive feedback and instruction. Dependable, punctual, and able to work both independently and as part of a culinary team. Ability to stand for extended periods and perform the physical requirements of a commercial kitchen. Schedule This position will begin at approximately two days per week, primarily focused on pastry preparation and production. Beginning in the new year, the position is expected to expand to approximately three days per week, including Sunday brunch service. Schedule and hours may vary based on restaurant, private event, and seasonal business needs.

Pay:

$15.00 - $19.00 per hour Expected hours: 16.0 - 24.0 per week

Work Location:

In person