Pastry Assistant

We are seeking a detail-oriented Pastry Assistant specializing in French laminated doughs to join our production team. In this role, you will focus on the precise execution of classic French viennoiserie, including croissants, pain au chocolat, and puff pastry. You will work closely with the Head Pastry Chef to mix, laminate, shape, and bake high-quality products while maintaining strict kitchen standards.

Production & Lamination

• Mix doughs precisely according to traditional French recipes and scaling metrics.
• Operate the dough sheeter to achieve perfect, consistent layers of butter and dough.
• Shape and roll croissants, danishes, and other laminated specialties uniformly.
• Monitor proofing times and temperatures to ensure optimal rise and texture.

Baking & Finishing

• Bake viennoiserie using convection ovens, adjusting for color and crispness.
• Glaze and finish pastries post-bake with syrups, egg wash, or powders.
• Prep fillings such as frangipane, pastry cream, and fruit compotes.

Kitchen Operations

• Maintain sanitation standards by cleaning workstations, sheeters, and utensils constantly.
• Track inventory of specialty ingredients.
• Store products correctly, managing the rotation of ingredients and batches.

Required Qualifications

• Experience: Minimum of 1–2 years of professional kitchen experience, specifically working with a dough sheeter and yeasted/laminated doughs.
• Technical Skills: Deep understanding of temperature control, gluten development, and fat-to-dough ratios.
• Physical Stamina: Ability to stand for 8–10 hours per day and lift up to 50 lbs (23 kg).
• Schedule: Flexibility to work morning shifts, including occasional weekends.

Pay: $17.00 - $20.00 per hour

Expected hours: 20.0 – 40.0 per week

Benefits:

• Food provided
• Opportunities for advancement

Work Location: In person