Pastry Cook & Overnight Baker

Passionate about pastry and baking? We’re looking for a First & Second Cook – Pastry & Baking with sharp attention to detail, a love for fast-paced kitchens, and a drive to grow as a leader. Join a Michelin Key–winning team and help us make special happen by making it count, one sweet creation at a time.

Positions Available & Starting Rate Per Hour: 

• First Cook - $21.82 per hour 
• Chef de Partie - $27.47 per hour

We recognize tenure through our compensation. Hourly rates increase after six months, and yearly to three years. 

Placement within our pastry team will be determined based on each candidate’s relevant experience and education.

Job Duties Include:

First Cook

• Proficient in artisan breads, quick breads, and laminated doughs.
• Prepare daily production of fresh breads, rolls, muffins, scones, cakes, cookies, tarts, bars, macarons, chocolates, and other bakeshop items following standard recipes.
• Ensure all items are prepared with quality and consistency, including accurate scaling, weighing, rolling, and shaping..
• Take ownership of assigned pastry/bake station readiness, ensuring organization and production timing supports service
• Support junior pastry cooks by reinforcing consistency, scaling accuracy, and proper technique
• Assist with training new or junior cooks by demonstrating proper technique and setup
• Contribute ideas to features or improvements to menu execution, not just preparation
• Set the pace for efficient mise en place preparation and timely execution of both banquet events and à la carte service.

Chef de Partie

• Support Daily Kitchen Operations - Assist the Chefs with day-to-day kitchen operations, including preparing, cooking, and servicing à la carte and buffet items while ensuring recipes, quality standards, and station readiness are maintained during service.

• Lead and Develop Culinary Team Members: Train, mentor, and provide real-time coaching to cooks below Chef de Partie level, ensuring team members understand expectations and consistently uphold culinary standards.

• Manage Kitchen Organization and Resources: Monitor kitchen expenses by minimizing food and labor costs, reducing waste, placing food orders through Birchstreet, requisitioning products, and submitting equipment repair work orders as required.