Pastry Cook
H. Valley
About the Bakery & Pastry Program
At H. Valley, our bakery and pastry program bridges high-level technical precision with seasonal, sustainable creativity. Beside our core bread and viennoiserie program, our pastry station is dedicated to crafting a distinct lineup of cakes, cookies, chilled desserts, and an inventive house-made ice cream pint program. Our kitchen operates with a modern zero-waste ethos—thoughtfully repurposing surplus bakes, toasted crumbs, and kitchen byproducts into unique ice cream bases, mix-ins, and dessert components while allowing local, peak-season produce to guide our rotating flavors.
We take nostalgic neighborhood favorites and elevate them through advanced technique, heritage grains, and inventive flavor pairings. From seasonal slab cakes and specialty cookies to ever-changing, small-batch ice cream pints, every item is built from scratch with technical care, balanced textures, and intentional craft.
What the Job Entails
In this role, you will lead daily execution for the sweet side of our kitchen, with a heavy emphasis on our dessert lineup and ice cream production. Your core responsibilities include:
Dessert & Ice Cream Production: Spin small-batch ice cream bases, prep house-made mix-ins, and pack rotating pint flavors alongside mixing, baking, and assembling our menu of cakes, cookies, and chilled desserts.
Seasonal Prep & Component Work: Prepare seasonal fruit compotes, custards, mousses, ganaches, and specialized toppings, constantly adapting flavor profiles to reflect peak-season harvests.
Zero-Waste Execution: Implement smart kitchen practices to upcycle surplus kitchen prep and baked goods into ice cream inclusions, bases, and dessert toppings, minimizing waste across all stations.
Assembly, Finishing & Case Presentation: Execute precise cake assembly, pint packaging, portioning, and delicate finishing to ensure all retail case displays meet high visual and quality standards.
Kitchen Operations & Collaboration: Maintain an organized, immaculate station, manage freezer/chiller inventory and prep lists, and collaborate closely with the founding bakery team for seamless daily production.
$20 - $24 per hour
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