Kitchen Team Member

Bakery Team Member — Baker, Cake/Pastry Decorator & Cake Production

Overview

Join our bakery team at Dessert 39 and bring your craft to one of Annandale's busiest Korean dessert houses. We are hiring for three positions — Baker, Cake Decorator, and Cake Production — and each one sits at the center of what our customers come here for: a daily bake that sells out, whole cakes that carry someone's celebration, and a standard of finish that does not vary from one day to the next. In this role you will work from established recipes and daily production schedules in a high-volume, detail-driven kitchen, producing breads, cake layers, creams, fillings, and finished cakes to specification. We are looking for motivated individuals who take genuine pride in what leaves their station, who understand that consistency is the whole job, and who want to grow their skills inside a brand that is expanding. This is a paid position with training provided, in a supportive environment that values precision, cleanliness, and teamwork.

Duties

• Produce the daily bread line from mixing through bulk fermentation, proofing, shaping, and bake — including our signature salt bread — following each recipe and production schedule exactly
• Bake cake sponges and layers to specified size and weight, then torte, fill, and stack them to build finished cake bases for decorating
• Ice, smooth, and finish whole cakes to brand standard, including piping, borders, lettering, and decorative work on custom and special-occasion orders
• Prepare creams, fillings, icings, and sauces to recipe, weighing and measuring every ingredient rather than estimating by eye
• Operate and monitor commercial bakery equipment safely and efficiently, including ovens, mixers, proofers, and refrigeration units
• Execute the daily bake sheet on schedule, staggering production so the case stays stocked through peak service without overproduction or waste
• Evaluate finished product against established standards for color, crumb, height, weight, and appearance, and correct variances before product reaches the case
• Portion, wrap, label, and date all product, and rotate stock on a first-in, first-out basis to maintain freshness and minimize loss
• Follow all food safety and sanitation procedures rigorously, including proper food handling, allergen awareness, temperature logging, and cold-holding at or below 41°F
• Maintain clean, organized, and fully stocked workstations, and complete opening and closing station duties to standard
• Monitor ingredient levels and report shortages to management to support accurate ordering and inventory control
• Coordinate with the front-of-house team to fill custom cake orders accurately and on time
• Support high-volume production during peak periods, weekends, and holidays while maintaining full attention to detail

Qualifications

• Previous bakery, pastry, or cake decorating experience preferred; candidates with strong fundamentals and a serious interest in the craft will be trained
• Working knowledge of commercial food safety and sanitation practices, including proper food handling, temperature control, and allergen procedures; ServSafe or an equivalent certification is a plus
• Experience with bread production techniques such as mixing, bulk fermentation, proofing, shaping, and oven management
• Demonstrated cake finishing ability, including icing to a smooth finish, piping, borders, and lettering; a portfolio or photographs of previous work is highly valued
• Ability to follow written recipes and production schedules precisely and to reproduce the same result consistently across every batch
• Skilled and safe operation of commercial kitchen equipment; knife and hand-tool skills are valued
• Strong attention to detail and a steady hand — this is visual work that customers evaluate directly
• Dependable attendance and punctuality, with availability for early mornings, weekends, and holidays
• Ability to remain standing for the duration of a shift and to lift up to 50 pounds
• Background in a bakery, patisserie, café, or catering environment is advantageous
• Must be 18 years of age or older; bilingual Korean or Spanish is a plus, not a requirement

Schedule

Dessert 39 is open 8:00 AM to 11:00 PM Sunday through Thursday, and 8:00 AM to 1:00 AM Friday and Saturday. Bakery shifts begin early (6:00 AM).

Why Dessert 39

Dessert 39 is a growing Korean dessert brand built on a simple promise — never too sweet — and on product that is made right every single day. We are committed to training our team properly, promoting from within, and running a professional kitchen where careful, skilled work is recognized and rewarded. If you take pride in what leaves your station and want to build your craft alongside a team that holds the same standard, we would like to hear from you.

When you apply, please indicate which position you are applying for — Baker, Cake/Pastry Decorator, or Cake Production — and include photographs of your work if you have them.

Pay: From $15.00 per hour

Expected hours: 25.0 – 40.0 per week

Work Location: In person