Trabajos pastry chef en Aurora, ColoradoCrear alertas

Job Description The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ( $20-$26/hour), • Qualifying sick leave according to state/city regulations, • An RTD bus pass for unlimited rides!, • Free "Family Meal" on your working shift, • Tenure incentive, • Cross training opportunities, • Teamwork/Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Exposure to new kitchen techniques Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Pastry, Sushi) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience as a restaurant cook., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Ability to comprehend food orders.ESSENTIAL JOB FUNCTIONS:, • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items., • Notify management of any pertinent information related to shift activities. Equal Opportunity Employer Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job DescriptionDescription: WHY NOBLE Noble is a modern Colorado steakhouse that reimagines classic fine dining through luxury hospitality, exceptional ingredients, and a vibrant, celebratory atmosphere. Our culinary team is responsible for translating that vision into disciplined execution: exceptional products, precise technique, consistent presentation, strong financial stewardship, and a kitchen culture built on respect, accountability, and continuous improvement. JOB OVERVIEW The Executive Chef is the senior culinary leader for Noble Steakhouse and is accountable for the quality, consistency, safety, profitability, and culture of all back-of-house operations. Working in close partnership with the General Manager, the Executive Chef develops and protects the culinary vision, leads and develops the kitchen team, manages food and labor costs, establishes systems and standards, and ensures that every dish reflects Noble's commitment to craftsmanship, luxury, and modern Colorado hospitality. ESSENTIAL RESPONSIBILITIES • Own the culinary identity and execution of Noble's menus, recipes, specifications, plating standards, and seasonal development., • Lead all back-of-house operations, including production, service, sanitation, purchasing, receiving, inventory, scheduling, training, maintenance, and safety., • Recruit, select, onboard, coach, evaluate, and retain a high-performing culinary team; establish clear expectations and hold leaders and employees accountable., • Develop the Executive Sous Chef and Sous Chefs as operational leaders capable of managing service, training, cost control, and employee performance., • Create and maintain standardized recipes, yields, portion controls, prep levels, production pars, line diagrams, and quality-control procedures., • Manage food cost, labor cost, purchasing, waste, transfers, credits, inventory variance, and productivity against approved budgets and forecasts., • Review sales mix, covers, reservations, events, and historical trends to create accurate production and staffing plans., • Build productive vendor relationships; approve products and substitutions; negotiate within authorized parameters; and ensure receiving accuracy and quality., • Inspect all food for quality, freshness, temperature, seasoning, presentation, and consistency before service., • Lead menu tastings, recipe testing, training, and cross-departmental communication with FOH leadership, sommeliers, bar leadership, and private dining., • Maintain full compliance with health-code, HACCP, allergen, sanitation, food-storage, employee-safety, and responsible-workplace requirements., • Establish a professional kitchen culture that prohibits harassment, retaliation, intimidation, unsafe behavior, and working off the clock., • Ensure timely and accurate scheduling, timekeeping review, break compliance, payroll communication, and documentation of performance concerns., • Oversee culinary execution for private dining, events, tastings, media, ownership visits, VIP experiences, and high-volume periods., • Coordinate preventive maintenance, repair, and replacement of kitchen equipment; immediately address unsafe or unsanitary conditions., • Partner with the General Manager on annual planning, opening initiatives, capital needs, financial review, guest feedback, and continuous improvement., • Perform other leadership duties as assigned based on business needs. NOBLE EXECUTIVE CHEF STANDARDS STANDARD EXPECTED BEHAVIOR Culinary Vision Translate the Noble concept into distinctive, disciplined, and commercially viable food. Consistency Protect recipes, yields, seasoning, temperature, presentation, and service timing every day. Financial Stewardship Manage food, labor, purchasing, waste, and inventory as controllable business drivers. Leadership Set clear expectations, develop leaders, coach directly, and maintain a respectful kitchen culture. Safety Treat sanitation, allergens, equipment safety, and injury prevention as non-negotiable. Partnership Operate as one leadership team with the General Manager and FOH departments. Requirements: QUALIFICATIONS Education / Certifications • Culinary degree or equivalent combination of education and progressive professional experience preferred., • Current food-protection manager certification and all certifications required by law or Company policy. Experience • Minimum five years of progressive culinary leadership experience, including Executive Chef or senior Executive Sous Chef responsibility in an upscale, fine-dining, steakhouse, hotel, or high-volume operation., • Demonstrated experience with menu development, high-volume production, private events, budgeting, inventory, purchasing, labor management, and team development. Knowledge / Skills • Advanced culinary technique and product knowledge, including premium beef, butchery, seafood, sauces, garde manger, pastry coordination, and modern kitchen systems., • Strong financial acumen, including recipe costing, yields, theoretical versus actual food cost, labor productivity, forecasting, and variance analysis., • Excellent leadership, communication, planning, judgment, coaching, conflict-resolution, and organizational skills., • Proficiency with restaurant technology, spreadsheets, scheduling, inventory, recipe, purchasing, and point-of-sale reporting systems. PHYSICAL DEMANDS & WORK ENVIRONMENT The requirements below are representative of those necessary to perform the essential functions of the position. Reasonable accommodations may be made for qualified individuals with disabilities. • Stand and walk for prolonged periods and work extended hours in a hot, fast-paced kitchen environment., • Frequently bend, reach, stoop, crouch, grasp, taste, smell, and use knives and commercial kitchen equipment., • Lift, push, pull, and carry up to 50 pounds with or without reasonable accommodation., • Work around open flames, hot surfaces, steam, sharp tools, wet floors, cleaning chemicals, refrigerated spaces, and loud equipment., • Work a flexible schedule including early mornings, evenings, weekends, holidays, inventory periods, and special events. EMPLOYMENT EXPECTATIONS • Maintain regular and punctual attendance and follow established call-off and scheduling procedures., • Accurately record all time worked. Working off the clock is prohibited, and overtime requires advance authorization while remaining payable when worked., • Comply with the Noble Employee Handbook, all training materials, Company directives, safety rules, dress and appearance standards, anti-discrimination and anti-harassment policies, confidentiality obligations, and all applicable laws., • Immediately report workplace injuries, unsafe conditions, suspected harassment or discrimination, wage concerns, food-safety concerns, or other policy violations through the appropriate reporting channels., • Remain free from impairment while working, on Company premises, or representing the Company. COMPENSATION & BENEFITS Salary Range: USD $95K - $125,000 annually based on experience Classification: Exempt; Salaried Position Benefits include training and advancement opportunities; a 25% discount at participating Lotus Concepts locations; paid sick leave in accordance with Colorado law; Colorado FAMLI and federal FMLA leave when eligible; health, dental, vision, accident, and life benefits upon eligibility; retirement benefits when eligible; and the optional Total Advantage Package, including telehealth, healthcare discounts, advocacy services, and financial wellness resources. IMPORTANT NOTICE This job description is intended to describe the general nature and level of work performed and is not an exhaustive list of all duties, responsibilities, or qualifications. Duties may change based on business needs. Employment with the Company is at will unless otherwise stated in a written agreement signed by authorized Company leadership. Nothing in this job description creates a contract of employment or alters the at-will relationship. Noble Steakhouse / Lotus Concepts is an Equal Opportunity Employer. Reasonable accommodations are available to qualified applicants and employees in accordance with applicable law.

Job Description Senior R&D Development Chef (Pastry/Baking) Dessert Holdings is the leading premium dessert company in the world. We craft artisanal, scratch-made desserts at scale, combining culinary innovation with the finest real ingredients. With a rich heritage spanning seven distinctive brands, we bring unmatched expertise and tailored solutions to our Retail and Foodservice partners. Dessert Holdings is looking for a Senior R&D Development Chef to be based in our Aurora, CO location to use culinary knowledge and creative ability to develop new products for commercialization. From concept to prototype samples, this role is responsible for delivering products on time that meet taste, functionality, quality, and cost expectations. This position will be involved with documentation, formulations, pilot testing and commercialization touch points, vendor visits, ordering and testing raw materials, shelf-life studies, and kitchen/bench sanitation and cleanliness. The typical hiring range for this role is $70,000 to $90,000 annually and is based on several factors such as education, work experience, skills, certifications, location, etc. In addition to pay, Dessert Holdings offers benefits such as a choice of comprehensive medical plans, dental and vision insurance, paid vacation and holidays, and retirement contribution to all eligible employees. KEY RESPONSIBILITIES: • Research, formulate, and develop new bakery product concepts within time, cost, and processing requirements., • Construct proof of concept samples for new desserts to support innovation and sales; prepare and present samples and specifications for customer presentation and acceptance., • Stay current on culinary trends in desserts and baked goods and bring ideas into new product development., • Consult with vendors and suppliers, and internal partners like Quality, Sanitation, and Engineering to verify SOPs for products being tested for manufacturing., • Compile accurate and timely summaries, guidelines, test data, and trial plans., • Work with Supply Chain on sourcing new ingredients., • Improve product quality through ongoing review of formulation and ingredient parameters., • Maintain, organize, and keep refrigerators, freezers, and kitchen areas clean. QUALIFICATIONS: • Associate's Degree in Pastry Arts/Baking; food science training or degree is beneficial (or Red Seal designation in Canada), • At least 5 years of hands-on experience in baking/pastry arts with exceptional palate, sensory, recipe development, and baking skills, • Prior product commercialization experience required, • Ability to work self-directed with strong time management, organizational, multi-tasking, and communication skills, • Computer savvy in Microsoft Word, Excel, PowerPoint, • Ability to stand for extended periods and use tools and reach with hands and arms, • Ability to lift up to 25 pounds, work around potential food allergens, and work in a variety of temperatures and with dampness or chemicals, • Ability to work a flexible schedule including extended hours and weekends, as required, • Ability to travel up to 10 to 20% throughout North America About Dessert Holdings Dessert Holdings is a collection of premium dessert companies and brands: The Original Cakerie, Lawler's Desserts, Atlanta Cheesecake Company, Steven Charles, Dianne's Fine Desserts, Kenny's Great Pies, and Willamette Valley Pie Company. Dessert Holdings is owned by Bain Capital, is headquartered in St. Paul, Minnesota, employs more than 3,500 people across ten manufacturing facilities, and is continuing its journey of rapid growth. EEO Statement Dessert Holdings and its related entities provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristics protected by law.

Highgate Hotels - 1717 Champa Street - Responsibilities: Prep, cook and bake pastries per recipes; Set up workstation with ingredients/equipment; Maintain attractive presentation and quality of pastries; Assist Pastry Lead and Pastry Chef to improve quality; Maintain clean, sanitized kitchen.

Job DescriptionJob Title: Barista FOH Crew - DEN Airport Reports to: General ManagerEmployment Type: Full-Time / Non-Exempt Eligible for Tips: Yes Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge.About Olive & Finch CollectiveOlive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams.Position SummaryThe FOH Crew member at our Denver International Airport (DEN) locations is a vital, multi-functional role designed to thrive in a high-volume, fast-paced travel hub. In addition to delivering warm hospitality, this role requires versatility across multiple stations. The DEN FOH Crew seamlessly transitions between operating cash registers, crafting specialty beverages as a barista, managing busy to-go orders, and maintaining a clean, fully stocked counter-service environment.Key Responsibilities Counter Service & Order Execution • Cashier Operations: Ring in guest orders accurately and efficiently using the POS system; handle cash and card transactions responsibly., • Barista Service: Handcraft and prepare a full menu of specialty coffee, tea, and custom beverages to brand standards., • Order Packaging: Package food and beverage orders securely and efficiently for travelers on the move., • To-Go Coordination: Organize and manage incoming to-go, mobile, or delivery orders to ensure precision, speed, and minimal wait times. Guest Experience & Teamwork • Airport Hospitality: Greet traveling guests warmly , provide efficient service to accommodate tight flight schedules, and ensure an exceptional guest experience., • Cross-Functional Support: Collaborate closely with BOH staff and management to maintain product availability and smooth shift operations., • Brand Advocacy: Follow all Olive & Finch service standards and proudly uphold our core brand values. Cleanliness & Stocking • Station Upkeep: Maintain a spotless, organized, and sanitary environment at the registers, espresso bar, and service counters., • Restocking: Keep grab-and-go cases, pastry displays, condiments, cups, and barista supplies fully stocked throughout the shift., • Sanitation Protocols: Strictly adhere to all health, safety, and food sanitation procedures.Qualifications, • Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure an airport badge., • Previous restaurant, barista, or fast-casual hospitality experience is preferred but not required., • Strong guest service and communication skills., • Ability to excel in a high-energy, fast-paced airport environment, manage multiple tasks simultaneously, and remain calm under pressure., • Must be reliable, punctual, and adaptable to shifting passenger volumes., • Availability: Schedule flexibility to work weekends, evenings, early mornings, and holidays as needed to align with airport flight schedules.Physical Requirements, • This is a hands-on, guest-facing position requiring extended periods of standing and walking in a high-traffic environment., • Must be able to bend, reach, move quickly, and lift up to 25 lbs to restock supplies and support service.Compensation & Benefits, • Hourly pay + tip share., • PTO, Sick Pay (Up to 6 days) & Holiday Pay, • Meal discounts, flexible scheduling, and opportunities for advancement., • Medical, Dental, Vision and IRA (eligible for full-time equivalent employees)EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.NOTE: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. Must be able to pass a federal background check.

Job Description Job Description: Barista (Little Finch – DEN Airport) • Job Title: Barista (Little Finch – DEN Airport), • Reports to: General Manager, • Employment Type: Full-Time / Non-Exempt, • Eligible for Tips: Yes, • Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Barista at Little Finch DEN is a high-energy hospitality professional dedicated to delivering an exceptional, rapid-service experience for travelers operating under tight flight schedules. Because this airport location operates as a high-volume walk-up kiosk without a traditional dining room, separate cashiers, or dedicated FOH crew members, this multi-faceted role fully encompasses all barista, cashier, and grab-and-go guest service duties within a compact footprint. The Barista is responsible for crafting high-quality coffee and specialty espresso drinks quickly and accurately while simultaneously managing point-of-sale (POS) transactions, greeting guests, stocking grab-and-go retail displays, and heating pastries. This role is essential in representing the Little Finch brand and delivering efficient hospitality on the move. Key Responsibilities Beverage Crafting & Specialty Coffee • Artisan Preparation: Prepare and serve coffee and specialty espresso drinks according to Olive & Finch recipes, build guides, and high presentation standards., • Equipment Mastery: Expertly operate and maintain espresso machines, grinders, blenders, and brewing equipment to ensure optimal quality and consistency., • Kiosk Bar Upkeep: Maintain absolute cleanliness and organization of the coffee bar areas, including deep-cleaning equipment and restocking supplies within the kiosk layout. Cashier & POS Management (Integrated) • POS Operation: Perform all cashier responsibilities, including greeting guests warmly, accurately ringing food and beverage orders into the POS system, and processing payments (cash, credit card, gift cards) swiftly to minimize terminal line wait times., • Financial Accountability: Manage guest checks securely, open/balance/close cash drawers following company cash-handling procedures, and reconcile cash at the end of shifts with zero discrepancies. Kiosk Operations & Merchandising (Integrated) • Pastry Care: Assist with light food preparation by heating pastries to brand standards., • Retail & Display Stocking: Ensure grab-and-go coolers, snack displays, and beverage cases are continuously restocked, organized, and visually appealing to passing airport travelers., • Kiosk Maintenance: Maintain strict cleanliness of all visible kiosk counters, floors, registers, and service stations, ensuring an inviting and professional presentation at all times. Guest Relations & Safety Compliance • Airport Hospitality: Provide friendly, efficient service, proactively answer menu questions, accommodate dietary restrictions, and navigate the rapid pace of an airport environment., • Safety & Compliance: Follow all health, safety, and sanitation procedures, ensuring proper milk handling and clean bar practices. Qualifications • Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure and maintain an airport badge., • Experience: Previous experience as a barista or server in a high-volume café, restaurant, or complex hospitality environment is preferred., • Skills: Strong communication, multitasking, and cash-handling skills, with a high attention to detail while working swiftly under pressure., • Availability: Schedule flexibility to work early mornings, evenings, weekends, and holidays as needed to align with airport flight schedules. Competencies / Core Values • Guest-focused, service-oriented, and naturally upbeat personality that thrives in a fast-paced walk-up setting., • Trustworthy and highly detail-oriented with money handling, inventory restocking, and recipe adherence., • Collaborative, adaptive, and enthusiastic about working a multi-functional kiosk position. Reporting Structure Reports directly to the General Manager. This position does not have direct reports. Work Environment & Physical Requirements • This is a highly active, guest-facing position requiring extended periods of standing, walking, and moving quickly within a fast-paced airport kiosk layout., • Must be able to bend, reach, lift up to 25 lbs., and handle hot espresso machinery and light kitchen equipment (ovens/toasters) safely. Compensation & Benefits • Hourly pay + tips / tip share., • Meal discounts, flexible scheduling, and opportunities for advancement within a rapidly growing company., • PTO, Sick Pay (Up to 6 days) & Holiday Pay, • Medical, Dental and Vision (eligible for full-time equivalent employees) EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Job Description Pastry Cook/Dessert Line Schedule: Full time with two days off. This position may assist on the dessert line during service hours, therefore evening availability and a flexible schedule are strongly preferred. Compensation Disclaimer: Compensation may vary depending on experience, skills, and qualifications. A working interview may be conducted to determine the appropriate compensation, which will be discussed with the hiring manager. SUMMARY Responsible for preparing and producing cakes, desserts, and pastry items for a fine dining establishment. This position works independently under the direction of the Pastry Chef while maintaining the highest standards of quality, consistency, and presentation. GENERAL PURPOSE • Prepare daily cakes, desserts, and pastry items in a high-volume environment., • Follow designated recipes and quality standards while maintaining consistency., • Complete food preparation in a timely and efficient manner., • Maintain cleanliness and comply with food safety and sanitation standards., • Properly stock, store, label, and maintain prepared items and ingredients. ESSENTIAL FUNCTIONS • Prepare and execute pastry items according to company recipes and standards., • Ensure quality, consistency, and presentation of all desserts., • Maintain a clean, organized, and safe pastry kitchen., • Follow proper food handling, storage, and sanitation procedures., • Assist with inventory, organization, and proper storage of ingredients and supplies., • Work closely with the Pastry Chef and kitchen team to support daily operations., • Maintain a positive attitude and professional working relationship with team members., • Follow all company policies, procedures, and safety guidelines. OTHER DUTIES AND RESPONSIBILITIES • Attend kitchen meetings and service lineups as required., • Assist with special projects and other duties assigned by management. EDUCATION AND EXPERIENCE • High School Diploma or GED required., • Culinary or pastry training from an accredited culinary institution preferred., • Minimum two years of experience in a pastry kitchen or closely related experience preferred., • Fine dining experience preferred. OTHER REQUIREMENTS • Ability to work in a fast-paced, high-volume kitchen environment., • Strong attention to detail and commitment to quality., • Ability to work independently and as part of a team., • Proficiency with basic kitchen equipment and procedures. BENEFITS We offer a comprehensive benefits package, including: • Medical Insurance, • Dental Insurance, • Vision Insurance, • Supplemental Insurance Options, • 401(k) Plan with Employer Match, • Paid Sick Leave, • Employee Assistance Program (EAP), • Employee Discount Job Type: Full-time Work Location: In person

Job DescriptionOlive & Finch Baker Reports To: Bakery Manager Schedule: Full-Time, We have two shifts available (8:00am-4:00 pm) and an Overnight Shift (12:00 AM – 8:00 AM) Compensation: $20–$25 per hour, based on experience Employment Type: Full-Time / Exempt Location: Olive & Finch Bakeshop / Commissary Kitchen About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Overview Baker play a vital role in bringing the Olive & Finch experience to life each morning. Working in our production bakery, this team member prepares pastries, baked goods, and other scratch-made items that are distributed daily to our cafés and wholesale partners. The ideal candidate is detail-oriented, dependable, and passionate about high-quality baking. Responsibilities • Prepare, mix, scoop, proof, and bake a variety of pastries, croissants, muffins, cookies, and other baked goods according to Olive & Finch recipes and standards., • Follow daily production sheets to ensure accurate quantities for all café and wholesale orders., • Properly label, cool, and store baked items for next-day delivery and service., • Maintain cleanliness and organization of the bakery workspace, including ovens, mixers, and prep areas., • Monitor product quality and consistency; notify management of any ingredient or equipment issues., • Adhere to food safety and sanitation standards at all times., • Assist with prep work for upcoming shifts (mixing batters, scaling ingredients, etc.)., • Support the pastry team as needed to meet daily and seasonal demands. Requirements • 1–2 years of professional baking or pastry experience preferred (commissary or production bakery experience a plus)., • Strong attention to detail, consistency, and organization., • Ability to work independently in an overnight setting., • Comfortable working in a fast-paced environment and meeting production timelines., • Ability to lift up to 50 lbs and stand for extended periods., • ServSafe or food handler certification preferred.