Pastry Cook

Pay: $23–$25 per hour, based on experience
Job Type: Full-time
Location: Palisades Village, Pacific Palisades, CA
Schedule: Approximately 3:00 a.m.–10:30 a.m.; weekend and holiday availability required

We are seeking a skilled and detail-oriented Pastry Baker to join our artisan bakery and café in Palisades Village. The Pastry Baker will produce laminated pastries, breakfast pastries, muffins, scones, cookies, bars, cakes, tarts, and seasonal specialties.

This position begins at approximately 3:00 a.m. and is responsible for ensuring that the pastry case is attractively stocked before opening. The ideal candidate combines technical pastry knowledge with efficiency, consistency, creativity, and strong attention to presentation.

• Produce croissants, danishes, cinnamon rolls, muffins, scones, cookies, brownies, bars, cakes, tarts, and seasonal pastries.
• Evaluate overnight-retarded pastries and determine readiness for proofing and baking.
• Proof, egg-wash, garnish, bake, cool, glaze, fill, and finish pastries.
• Mix batters, doughs, fillings, creams, glazes, frostings, and other pastry components.
• Laminate, roll, cut, shape, and portion pastry doughs.
• Maintain consistency in size, flavor, texture, color, appearance, and presentation.
• Prepare the opening pastry assortment before the bakery opens.
• Produce replenishment batches based on sales and display needs.
• Prepare doughs and pastry components for the following production day.
• Follow weight-based recipes, production sheets, portion standards, and presentation guides.
• Coordinate oven, mixer, proofer, rack, and workspace usage with the Bread Baker.
• Direct and work closely with the Baker Assistant on panning, finishing, packaging, labeling, and display setup.
• Monitor ingredient inventory and communicate shortages or production concerns.
• Minimize waste through accurate scaling, proper storage, and careful production planning.
• Maintain production, waste, temperature, and inventory records.
• Clean and sanitize tools, equipment, tables, racks, ovens, and work areas.
• Follow food-safety, sanitation, allergen-control, and workplace-safety procedures.

• Professional pastry or bakery production experience is required.
• Experience with laminated doughs and croissant production is required.
• Knowledge of proofing, baking temperatures, mixing methods, scaling, lamination, and pastry finishing.
• Ability to follow weight-based recipes accurately.
• Strong attention to detail and visual presentation.
• Ability to manage several products, proofing schedules, and oven schedules at the same time.
• Ability to work independently and as part of a coordinated production team.
• Ability to read and communicate in English sufficiently to follow recipes, ingredient labels, safety instructions, and production directions.
• Reliable transportation and dependable attendance for a 3:00 a.m. shift.
• Weekend and holiday availability.
• Food-handler certification or ability to obtain one promptly after hiring.

• Ability to stand for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to bend, reach, push, pull, and move bakery racks.
• Ability to perform repetitive rolling, piping, shaping, portioning, and finishing tasks.
• Ability to work safely around hot ovens, mixers, sharp tools, flour dust, and refrigerated areas.

Eligible employees may receive:

• Paid sick leave
• Paid vacation or paid time off
• Medical, dental, and vision benefits for qualifying employees
• Consistent morning schedule
• Opportunities for professional growth

Please submit your résumé and a brief description of your professional pastry experience. A portfolio or photographs of your previous work are welcomed but not required.

We are an equal-opportunity employer and consider qualified applicants without regard to legally protected characteristics.