Pastry Chef and Baker

Afternoon Viennoiserie Laminator / Shaper

Tiny Croissanterie — Sunnyvale, CA
Position: Afternoon Viennoiserie Laminator / Shaper
Schedule: Afternoon Shift
Employment Type: Full-Time

Position Overview

Tiny Croissanterie is looking for an Afternoon Viennoiserie Laminator / Shaper to join our production team. This position focuses primarily on laminating, sheeting, cutting, shaping, filling, and preparing laminated dough products for the following day's production.

The ideal candidate is detail-oriented, comfortable working with dough and commercial bakery equipment, and able to consistently follow recipes, specifications, and production schedules. Previous laminated dough experience is required.

Key Responsibilities

• Laminate croissant, Danish, and other viennoiserie dough according to production specifications.
• Operate a commercial dough sheeter safely and efficiently.
• Monitor dough and butter temperature during the lamination process to maintain proper layers and consistency.
• Sheet dough to specified thickness, dimensions, and weight.
• Cut and shape croissants, Danish, pain suisse, rolls, and other laminated pastries.
• Add fillings and components according to recipe and portion specifications.
• Maintain consistent size, weight, shape, and appearance across all products.
• Prepare and organize shaped products for overnight refrigeration/freezing and next-day proofing and baking.
• Follow daily production sheets and communicate production quantities or shortages with the kitchen team.
• Minimize dough, filling, and ingredient waste.
• Properly label, date, rotate, and store all prepared products and ingredients.
• Maintain a clean and organized lamination and shaping station throughout the shift.
• Clean and sanitize the dough sheeter, worktables, tools, floors, and production areas at the end of the shift.
• Follow all Tiny Croissanterie food safety, sanitation, allergen, and workplace safety procedures.
• Assist with other pastry production and prep tasks as needed.
• Comfortable working during business hours with customer view.

Qualifications

• Previous bakery, pastry, or commercial food-production experience preferred.
• Viennoiserie, croissant, Danish, or laminated dough experience strongly preferred.
• Experience operating a Rondo dough sheeter.
• Strong attention to detail and ability to follow precise recipes and specifications.
• Comfortable using scales and working with measurements in grams.
• Able to work efficiently while maintaining product quality and consistency.
• Able to work independently after training and communicate effectively with the production team.
• Reliable attendance and punctuality are essential.
• California Food Handler Card required or must be obtained before/shortly after starting as required.

Physical Requirements

• Ability to stand and work on your feet for extended periods.
• Ability to perform repetitive rolling, cutting, shaping, and hand movements.
• Ability to lift and carry up to approximately 50 lbs when necessary.
• Comfortable working in a bakery environment that may alternate between warm production areas and cooler dough-processing areas.

What Success Looks Like

A successful Afternoon Viennoiserie Laminator / Shaper consistently produces dough with clean, even lamination and well-defined layers, shapes pastries accurately and efficiently, completes the day's production list on schedule, minimizes waste, and leaves the lamination area fully cleaned and organized for the next production cycle.

We are looking for someone who takes pride in craftsmanship and understands that precision during lamination and shaping directly determines the quality of the finished pastry.

Pay: $24.00 - $26.50 per hour

Benefits:

• Employee discount
• Paid time off

Work Location: In person