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Pastry Cook at COLECTIVO COFFEE ROASTERS
Milwaukee, Wisconsin, United States -
Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

19.09

Posted On

01 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry preparation, Laminated dough production, Food safety compliance, Production scheduling, Inventory management, Waste management, Baking, Mixing, Equipment maintenance, Quality control

Industry

Food & Beverages

Description
Description Title: Pastry Cook Department: Troubadour Bakery Reports to: Bakery Production Manager Schedule: Full-time Status: Non-exempt POSITION SUMMARY The Pastry Cook produces laminated dough products for wholesale distribution. The Pastry Cook will prepare all made from scratch products using approved recipes, quality ingredients, and creativity as it relates to Colectivo Coffee Roaster's, and Troubadour Bakery's mission and vision. SPECIFIC RESPONSIBILITIES Works in accordance with all federal, state, and local food safe production facility requirements. Responsible for preparing pastries and bake goods at the highest quality taste, texture, and presentation. Responsible for reviewing production schedules to assemble supplies and equipment for daily work shift. Responsible for completing work in a timely and efficient manner while managing product waste Responsible for reporting concerns or needs with equipment, ingredients, and supplies, to General Manager / Operations Manager Can cross train and support other area including Bread Program, Mixing, Baking, and Bar Making when needed. Responsible for daily ordering and inventory Requirements Must have flexible schedule. Early mornings and weekends required College/Trade School degree in Pastry/Food Preparation or 2-3 years previous experience a plus Passion for laminated bakery products and learning new techniques
Responsibilities
The Pastry Cook is responsible for producing high-quality laminated dough products and baked goods while adhering to food safety standards. They must also manage daily production schedules, inventory, and equipment maintenance to ensure efficient bakery operations.