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Part Time Pastry Cook

Il Lusso

  • Tallahassee, Florida
  • 30+ days ago

    Highlights

    Some examples being egg leavened sponges, various types of meringue, various cookie/cake doughs/batters, caramel sauces, candied nuts, ganaches and frostings, jams and compotes, preparations of stovetop pastry elements involving the tempering of eggs. Il Lusso is an Italian steakhouse with a house pasta program, a world class wine and spirits list, and a fine dining experience that is second to none in Tallahassee.

    Numbers & Facts

    LocationTallahassee, Florida
    Websitewww.illussotally.com

    Description

    Benefits:
    • Training & development
    • 401(k) matching
    • Competitive salary
    • Employee discounts
    • Flexible schedule
    • Free food & snacks
    • Opportunity for advancement
    • Paid time off
    Specifics
    • Seeking a pastry cook to assist the pastry chef in daily production tasks approximately 20-25 hours per week.  
    • Schedule can be flexible based on applicant's availability.  
    • Days open are Monday-Saturday, we are closed Sundays.  
    • Pay rate commensurate to experience starting at $16 per hour going up to $20 per hour.  
    • Preferred candidates will have a minimum of 2 years experience in a fast paced restaurant environment, or similar corresponding bakery experience.  You must know how to move your body in a kitchen and not be prompted to follow basic safety protocols.
    • Pastry and baking experience only please, others will not be responded to.  

    Requirements
    • Ability to lift 50lbs and stand for 6+ hours.  
    • Ability to scoop, portion, whisk and fold correctly without physical issue.
    • Ability to portion pastry items using a ruler and maintaining consistency.
    • Must work clean and organized, the specifics of what is meant by this will be discussed further at in person interviews.  
    • Comfortable familiarity with preparation of basic pastry elements.  Some examples being egg leavened sponges, various types of meringue, various cookie/cake doughs/batters, caramel sauces, candied nuts, ganaches and frostings, jams and compotes, preparations of stovetop pastry elements involving the tempering of eggs.
    • Comfortable familiarity with basic scientific principles related to pastry/baking ingredients and processes.
    • Comfortability with reading recipes and scaling up or down as needed.
    • A productive and professionally respectful attitude is a must. This goes for any questions, concerns, conflicts or personal issues that may arise.  








       
    Compensation: $16.00 - $20.00 per hour




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