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Pastry Cook
Grandaisy Bakery New York, NY
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$53k-70k (estimate)
Full Time | Wholesale 1 Month Ago
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Grandaisy Bakery is Hiring a Pastry Cook Near New York, NY

Grandaisy Bakery seeks a talented and experienced Pastry Cook to join our team.

We are seeking someone who is excited about artisanal pastry production and ready to work in a scratch kitchen to make outstanding Italian-inspired pastry for our retail and wholesale operations. 

Our ideal candidate is a self-starter, ambitious, and engaged. 

Responsibilities and Qualifications:

  • Comfortable baking with a commercial electric oven and understanding of baking temperature ranges for our product line. 
  • Adept at scaling, prepping ingredients, assembling, and baking pastries according to established recipes.
  • Committed to maintaining high food quality standards, presentation, sanitation, and safety.
  • Highly organized, able to prioritize and delegate tasks appropriately. 
  • Dedicated to working with a team towards one goal.
  • Attention to detail in all aspects of the kitchen area.
  • Highly adaptable to various situations and stress levels
  • 2-3 years of experience as a pastry cook or similar role.

This full-time position requires a flexible schedule and potential availability on weekends.

Benefits include:

  • Competitive pay
  • Paid vacations and PTO
  • 401(k) After a years' service
  • Transit Checks
  • Direct deposit

We are looking forward to reading your application.

Job Summary

JOB TYPE

Full Time

INDUSTRY

Wholesale

SALARY

$53k-70k (estimate)

POST DATE

03/15/2024

EXPIRATION DATE

05/14/2024

WEBSITE

grandaisybakery.com

HEADQUARTERS

NEW YORK, NY

SIZE

25 - 50

FOUNDED

2006

CEO

MONICA CALDERON

REVENUE

<$5M

INDUSTRY

Wholesale

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About Grandaisy Bakery

We are an artisan bakery specializing in hand-crafted small batches of pastries and bread. We are both a retail space selling delicious desserts, flatbreads and more, and a wholesaler of many traditional Italian breads to restaurants and caterers through out New York City.

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