Pastry PM Shift

BLUE PLATE CATERING LTD•Chicago, IL

13h•$18 - $25•Onsite

About The Position

At Blue Plate, a staple in Chicago's catering industry, we believe in creating extraordinary experiences that leave a lasting impression. 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.

Requirements

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.
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.
Proficiency in English (reading, writing, and speaking) is required.

Nice To Haves

Formal culinary or pastry training
Bilingual skills

Responsibilities

Arrive on time and clock in at the scheduled arrival time, dressed according to the Back of House Dress Code Policy, and prepared to execute high-volume pastry production with precision.
Check in with the Pastry Sous Chef and/or Executive Pastry Chef to receive the prep list, event menu details, and any special dietary considerations or modifications.
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.
Organize the workstation, pastry tools, and ingredients efficiently to support seamless production and execution.
Scale, mix, roll, bake, and assemble pastries according to Blue Plate recipes and event specifications, ensuring consistency and top-tier quality.
Execute pastry preparation tasks accurately, adhering to portion control guidelines, sanitation procedures, and Blue Plate’s high culinary standards.
Follow all food safety regulations, proper storage procedures, and temperature controls to maintain the highest level of cleanliness and compliance.
Maintain a clean, organized, and efficient pastry station, ensuring all surfaces, tools, and equipment are properly sanitized throughout service.
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.
Be ready to pivot as events evolve, adjusting pastry preparation tasks and priorities in a fast-paced, high-volume environment.
Assist in breaking down and cleaning the station after every shift, maintaining Blue Plate’s standards of sanitation and cleanliness.
Regularly check Blue Plate’s scheduling system to confirm shifts and stay informed about any updates before the shift begins.
Perform other relevant tasks assigned by management.