Baker and Pastry Chef

Diamant Expresso and Chocolate is a specialty cafe and chocolate shop at Morgan Crossing. Specialty coffee, chocolate made properly, and a short menu we are rebuilding from the ground up. We are growing, and the people who start with us now are the ones who will run shifts, run the bake and run the floor as we add them.

We are cutting our pastry case down to the things that actually sell and making them better. We want someone who can own that.

WHAT YOU WILL DO

Bake and finish the pastry case each morning, to par levels we set together from the sales numbers. Build and wrap our sandwiches. Plate and garnish the case so it looks worth the money. Keep prep labelled, dated and logged. Work the bar for part of your shift once the bake is done.

WHAT WE NEED

At least one year baking or pastry experience in a cafe, bakery or kitchen. We want someone who has made product people buy every day, not someone learning on us.

FOODSAFE Level 1, or willing to get it before your first shift.

Early starts. The bake has to be done before ten.

Barista experience is a plus. Part of this role is on bar.

ROOM TO GROW

We are a small team that is getting bigger. We would rather promote someone who already knows how we work than hire a stranger into it. Shift lead, bar lead and store manager are all roles we are building toward.

WHAT YOU GET

$18.25 to $22.00 an hour depending on experience, plus tips.

A short menu you help shape, and no corporate recipe book.

A chocolate shop to play with. If you have ideas, we will try them.

Apply with a short note about what you have baked and where.

Pay: $18.25-$22.00 per hour

Work Location: In person