Pastry Cook 1

Noble Village Group•Clawson, MI

6d•$14 - $21•Onsite

About The Position

The Pastry Cook – Beginner is an entry-level culinary position responsible for assisting in the preparation, portioning, baking, finishing, and packaging of pastry and dessert products in accordance with Noble Village Group standards. This role supports daily production of items such as cakes, pastries, breads, Japanese desserts, packaged sweets, and seasonal specialty items. The Pastry Cook – Beginner works under direct supervision and is expected to develop foundational pastry skills while maintaining strict adherence to quality, food safety, and brand presentation standards.

Requirements

High school diploma or equivalent preferred
Entry-level experience in baking, pastry, or food preparation preferred but not required
Basic understanding of kitchen equipment (mixers, ovens, scales)
Ability to follow written recipes precisely
Ability to stand for extended periods
Ability to lift up to 40 pounds
Strong attention to detail
Ability to work in a fast-paced production environment

Nice To Haves

Familiarity with Japanese desserts and ingredients
Experience working in a bakery, café, grocery bakery, or food hall environment
Basic knife skills and safe food handling knowledge

Responsibilities

Follow standardized recipes and production sheets exactly as written
Weigh and measure ingredients accurately using digital scales
Assist in mixing batters, doughs, creams, and fillings
Portion, shape, pipe, and prepare products for baking
Monitor baking times and temperatures under supervision
Assist with finishing and decorating products (glazing, garnishing, packaging, labeling)
Maintain consistency in size, appearance, and quality of all items
Develop working knowledge of Japanese ingredients and desserts such as: Mochi, Dorayaki, Castella, Anko (red bean paste), Matcha-based desserts
Understand flavor balance and presentation expectations in Japanese-style pastry
Follow all food safety and sanitation procedures
Maintain a clean and organized workstation at all times
Properly label, date, and store ingredients and finished goods
Comply with all local health department regulations
Follow proper allergen control procedures
Assist with daily ingredient prep and par levels
Notify supervisor when ingredients are low
Rotate stock using FIFO (First In, First Out) principles
Help maintain clean storage areas (dry storage, walk-in, freezer)
Take direction from Pastry Manager or Lead
Accept feedback and implement corrections quickly
Demonstrate a willingness to learn new techniques
Work collaboratively with kitchen and café teams
Maintain punctuality and consistent attendance