Pastry Chef

Job Description

Job Description

Job Overview

Pastry Baker – Lamination & Croissant Production

Early Morning and Day Time Shifts Available
Location: Rye, NY
Pay Range: [$19.00 - $26.00 / hour, depending on experience]
Schedule: Full-Time, [e.g., 4:00 AM – 12:00 PM, 8:00 AM -4:00 PM], including weekends.

About the Role:
We are looking for an experienced Pastry Baker specializing in Viennoiserie and laminated doughs to lead our early morning or day time croissant production . This is a scratch-baking role requiring high attention to detail, a deep understanding of temperature control, and the ability to work efficiently with commercial sheeters to deliver perfect layers every morning.

Key Responsibilities:

• Manage the daily production of laminated doughs (croissants, danishes, puff pastry).
• Mix doughs for breads, laminated pastries, and the full pastry assortment.
• Roll, lock-in butter, sheet, turn, shape, proof, and bake to precise standards.
• Maintain strict temperature control of the dough and kitchen environment to ensure optimal lamination.
• Monitor proofing times and oven temperatures dynamically based on daily ambient conditions.
• Operate kitchen equipment such as mixers, ovens, dough sheeters, and pastry tools safely and efficiently
• Maintain a clean and organized workspace, adhering to food safety management protocols at all times
• Follow recipe adherence strictly while maintaining consistency across all baked goods
• Execute baking operations and monitor oven performance.
• Apply decorative finishing techniques to completed pastries.
• Perform quality control checks for consistency and presentation.
• Coordinate production scheduling to support daily pastry output.
• Rotate inventory and maintain ingredient freshness.

Key Requirements:

• Minimum 1–2 years of professional experience specifically handling laminated doughs and operating a commercial dough sheeter.
• For Early Morning Shift, you must have reliable personal transportation for a [4:00 AM] start time in Rye, NY.
• Deep understanding of yeast fermentation, proofing, and the science of lamination.
• Ability to stand for long periods and lift up to 50 lbs.
• Knowledge of food industry standards related to food safety management and hygiene practices
• Ability to operate kitchen equipment efficiently while maintaining safety standards
• Excellent food handling skills with attention to detail in packaging and product presentation
• Experience in high-volume production environments with the ability to work quickly under pressure

Join us as a Baker/Pastry Chef where your creativity meets precision! Bring your culinary expertise to life by crafting delicious baked goods that inspire joy. We are committed to fostering a vibrant work environment where your skills grow alongside our brand’s success.

The Pastry Baker will prepare a full assortment of pastries, with a primary focus on breads and laminated pastries. This role is responsible for accurate recipe execution, consistent baking quality, decorative finishing, production coordination, inventory rotation, and sanitation compliance.