Are you passionate about creating exceptional pastries that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision, creativity, and teamwork turn every event into something special? If so, then Blue Plate is where you belong!
Position Summary: At Blue Plate, a staple in Chicago’s catering industry, we believe in creating extraordinary experiences that leave a lasting impression. As a Pastry Line Cook, you’ll play a key role in bringing these moments to life by preparing high-quality pastries and desserts that set the stage for exceptional events. Your precision, creativity, and attention to detail will ensure every sweet creation meets our high standards and enhances the guest experience.

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• High school diploma or equivalent required; formal culinary or pastry training is a plus.
• Minimum of one (1) year of professional pastry or baking experience in a high-volume kitchen, bakery, or catering environment.
• Strong knowledge of fundamental pastry techniques, including mixing, baking, decorating, and finishing desserts.
• Experience with scaling recipes, portioning, and working with various doughs, batters, fillings, and confections preferred.
• Ability to follow detailed recipes and maintain consistency in texture, flavor, and presentation.
• Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to obtain certification within 90 days of hire

Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Proficiency in English (reading, writing, and speaking) is required.
• Bilingual skills are a plus

• Arrive Ready: Show up on time and clock in at your scheduled arrival time, dressed according to our Back of House Dress Code Policy, and prepared to execute high-volume pastry production with precision.
• Get Your Assignment: Check in with the Pastry Sous Chef and/or Executive Pastry Chef to receive your prep list, event menu details, and any special dietary considerations or modifications.
• Remain Focused: Pay close attention during pre-shift meetings, where the Pastry Sous Chef and/or Executive Pastry Chef will communicate key details related to dessert presentation, flavor profile, and plating execution.
• Set Up for Success: Organize your workstation, pastry tools, and ingredients efficiently to support seamless production and execution.
• Prep Like a Pro: Scale, mix, roll, bake, and assemble pastries according to Blue Plate recipes and event specifications, ensuring consistency and top-tier quality.
• Follow Recipes and Standards: Execute pastry preparation tasks accurately, adhering to portion control guidelines, sanitation procedures, and Blue Plate’s high culinary standards.
• Practice Safe Food Handling: Follow all food safety regulations, proper storage procedures, and temperature controls to maintain the highest level of cleanliness and compliance.
• Keep It Clean: Maintain a clean, organized, and efficient pastry station, ensuring all surfaces, tools, and equipment are properly sanitized throughout service.
• Be a Team Player: Work collaboratively with chefs, pastry cooks, and event staff to ensure smooth execution of dessert plating and final presentation. Assist with finishing touches, and garnishes as needed.
• Adapt and Stay Sharp: Be ready to pivot as events evolve, adjusting pastry preparation tasks and priorities in a fast-paced, high-volume environment.
• Break It Down: Assist in breaking down and cleaning your station after every shift, maintaining Blue Plate’s standards of sanitation and cleanliness.
• Stay Connected: Regularly check Blue Plate’s scheduling system to confirm shifts and stay informed about any updates before your shift begins.
• Perform other relevant tasks assigned by management.

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• High school diploma or equivalent required; formal culinary or pastry training is a plus.
• Minimum of one (1) year of professional pastry or baking experience in a high-volume kitchen, bakery, or catering environment.
• Strong knowledge of fundamental pastry techniques, including mixing, baking, decorating, and finishing desserts.
• Experience with scaling recipes, portioning, and working with various doughs, batters, fillings, and confections preferred.
• Ability to follow detailed recipes and maintain consistency in texture, flavor, and presentation.
• Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to obtain certification within 90 days of hire.

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality.
• Ability to take direction and execute tasks efficiently and accurately.
• Strong organizational skills with exceptional attention to detail.
• Dedication to quality by maintaining impeccable service and food preparation standards.
• Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices.

Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Proficiency in English (reading, writing, and speaking) is required.
• Bilingual skills are a plus.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

• While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.
• The employee is frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.
• Regularly required to lift and/or move up to 60 lbs.
• Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• May work in extreme heat and cold (non-weather and weather).
• May work in wet conditions (non-weather and weather).
• Noise level is low to moderate.
• Will work near moving or mechanical parts.