Pastry Production Chef (Part-Time)

Key Responsibilities: Create and produce desserts in collaboration with the Executive Chef, aligned with the restaurant's elevated, seasonal menu concept Execute pastry production to meet service needs, including mise en place and batch preparation Maintain consistency in recipes, portioning, and plating standards Assist in developing new dessert items and seasonal menu updates alongside the Executive Chef Manage pastry inventory, ingredient ordering needs Uphold food safety, sanitation, and kitchen cleanliness standards (Serv Safe or equivalent)Label, date, and properly store all prepared items Communicate production progress and any ingredient/equipment needs to the Executive Chef, including plating training for PM line cooks and managers

Qualifications: 5+ years of experience in a professional pastry or bakery kitchen (fine dining experience preferred)Strong foundational pastry skills: baking, plating, sauce and garnish work Ability to work independently during morning production shifts Strong time management and organizational skills Food handler certification (or ability to obtain one)Ability to stand for extended periods and lift up to 50 lbs Schedule Details Morning shifts, ending by 2:00 PM25–30 hours per week Compensation$25.00/hour