Culinary Agents is working with the team at Milo and Olive to connect them with talented hospitality professionals.
Milo and Olive - Now Hiring: AM Pastry Cook
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This neighborhood bakery and pizzeria debuted in winter 2011, and it’s also the bread-baking hub for our group. Open for breakfast, lunch and dinner, pop in early for one of Head Baker Andrea Shirey’s bagels, rustic tarts or a fresh loaf of bread to-go. Later in the day, dig into our classic and seasonal wood-fired pizzas, handmade pastas, farmers’ market vegetable dishes and Italian-inspired proteins by Chef de Cuisine Dean Boswell and team. Don’t forget the Garlic Knot—it’s a local favorite! Job Description: Each Pastry Cook’s primary objective is to accurately produce quality products according to the recipes, in an expected amount of time to the standard of the Bakery. Duties and Responsibilities: As a Pastry Cook, your job responsibilities include, but are not limited to: Be a team player. Communicate and share resources with the rest of the bakery team. Work respectfully and professionally with all coworkers. Follow the guidance of your manager and communicate any challenges or problems to that manager for troubleshooting. Keep your work space neat, clean and organized and produce your product in accordance with health department standards and regulations. Contribute to maintaining neat, clean and organized communal spaces, including the walk in, dry storage, pan and flour storage areas in accordance to health department standards and regulations. Maintain your person in accordance with health department standards and regulations including having clean short nails free of nail polish, proper attire and having the proper hair restraints at all times. Produce ALL products on your station list according to the posted par. Follow the workflow posted on your station unless extenuating circumstances dictate an adjustment. Communicate any workflow changes or desired changes to your manager for approval before changing station workflow. Work efficiently taking only the allotted time for each task. If you cannot complete the task in the allotted time, communicate this to your manager so additional training can be provided. Respect the ingredients you work with. FIFO all ingredients and components. Store them in the proper place in clean, labeled containers. Communicate any ingredient problems to your manager. Construct all products with care and attention to detail according to your training and to the standard of the Bakery. Bake all products in the correct oven, at the temperature and to the time or doneness called for. Safely and properly operate all bakery machines such as mixers, ovens, food processor, hot plate, ice cream maker, blenders, slicers, sheeter and any other machines as needed. Safely and carefully handle and stow hot items. Let your manager know if you need training on how to properly operate, clean or stow any bakery/kitchen machines before using them. Properly cool, wrap, label and store any products you make or use. Ask you manager for training if you are uncertain. Follow the company time and attendance policy, including clocking in/out for your shift and your break on time. Follow parking and personal belonging storage rules. Follow company meal policy, ringing in no more than 1 meal per shift. Taking baked goods from the bakery racks or bakery display case without paying for them is stealing. Imperfect pastries are available for staff on a labeled tray. Leave the station properly set up for the next day’s production. All supplies sufficient for the next day and left in the designated places. All tools, recipe scaling, mise en place and necessary product ready and in their designated places. Ensure no product is wasted, all product is rotated properly and used before it goes bad. Communicate any product shortages or surpluses to your manager. Review and stay on top of all catering orders pertaining to your station. Ensure your catering orders are prepped in advance. Ensure they are produced to the bakery’s standard by the designated order time. Ensure your catering items are properly boxed or trayed and placed in the appropriate place for pick up before the designated pick up time. Communicate any challenges related to catering to your manager well in advance of the designated order time. Ensure all your product is plated or trayed or placed in the proper place for service. Ensure all your food goes out for service in a timely manner. Communicate any details about the status of your station to the other baker sharing that station, via a conversation during the handoff from AM to PM or via a note left for the handoff to the next day. At the end of your shift checkout with your manager by bringing your station list to them before you wrap up for the day. Go over all the tasks you completed and any other items related to your list or your day's work. After the manager initializes your list you may clock out. Assist with training new employees by clearly conveying the correct procedures, workflow and skills to the new employee. Provide the new employee with all the resources available to the station. Convey any training difficulties to your manager. Contribute to a positive work environment by reporting not engaging with other employees in unprofessional behavior such as gossiping and communicating any unprofessional behavior to your manager. Complete weekly deep cleaning tasks according to your station list or your manager’s instruction. Communicate any surplus time to your manager so your station list can be adjusted or so that you may contribute to the bakery workload. Communicate any maintenance problems you encounter to your manager so items can be properly maintained. Follow safety regulations, notify a manager immediately if you are injured, if you witness any unsafe practices or hazardous conditions. Must be at the station ready to work at shift start time. Must follow company policy when calling out or requesting time off. Requirements: Must be available to work early mornings (Start time 4am) Ability to follow written and verbal instructions in English. Ability to effectively communicate with coworkers and managers verbally in English. Ability to work efficiently and complete station tasks according to the posted timeline without compromising quality. Ability to produce product according to training and posted recipes to the standard of the Bakery, by the expected time. Good attention to detail. Ability to operate all equipment necessary to perform the job. Fundamental understanding of sanitation, cleanliness, organization and personal hygiene. California Food Handler’s card . Regular, predictable and reliable attendance. Physical Demands Requires moderate physical effort. Standing, carrying, bending, stretching, wrist movement, stooping, pulling and pushing, lifting of weights up to 50 pounds. Working Conditions Working conditions involve noise, heat, temperature changes, kitchen elements, odors, moisture, etc. May be required to work additional hours as dictated by the workload and staffing. Must be willing to work early mornings, nights, weekends and holidays. Uniform Requirements: Clean non-slip shoes with clean socks Clean pants Clean plain white shirt, short or long sleeve, not sleeveless Clean white apron (provided) or clean personal approved apron Hairnet, hat or head scarf/bandana Hair restraint
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