Pastry Cook

Location: 3640 Sacramento Street, San Francisco, CA Spruce Department: Culinary / Pastry Reports to: Executive Pastry Chef or Restaurant / Pastry Leadership Job Summary As a Pastry Cook at Spruce, you will be responsible for producing high-quality desserts, pastries, viennoiserie, and baked goods consistent with the restaurant’s California-inspired, farm-to-table cuisine aesthetic. You’ll work in a collaborative, fine-dining kitchen, ensuring both creativity and precision in all pastry production. Key Responsibilities Production & Preparation Prepare a variety of pastry items: desserts, plated sweets, breads, viennoiserie, cookies, tarts, etc. Follow recipes and plating specifications to maintain consistency and high quality. Measure, weigh, and mix ingredients precisely (scales, measuring tools). Bake, chill, freeze, and finish pastry components with attention to texture and presentation. Creative Development Collaborate with the pastry chef / executive chef to develop new dessert concepts. Assist in menu changes, recipe testing, and seasonal dessert creation. Service & Plating Plate and finish desserts during service, ensuring high standards of presentation. Coordinate with front-of-house (FOH) staff to ensure timely delivery and portioning. Station Management Maintain an organized mise-en-place and pastry station. Ensure cleanliness and sanitation of your workspace in compliance with health and safety standards. Manage inventory of pastry ingredients (flours, chocolates, dairy, etc.) and notify chef of low inventory or ordering needs. Quality Control Monitor product quality, portion size, consistency, and freshness. Maintain proper food rotation (FIFO) and adhere to expiration / food safety protocols. Team Collaboration Work collaboratively with other cooks, pastry staff, and kitchen leadership. Support and mentor junior pastry staff or apprentices (if applicable). Other Duties Perform daily setup and breakdown of pastry station. Maintain and operate pastry equipment (ovens, mixers, tempering machines, etc.) safely. Assist with deep cleaning or special tasks as assigned by pastry leadership. Skills & Qualifications Experience: 1–3 years (or more) of pastry experience in a fine-dining restaurant, bakery, or upscale food service environment. Proven background in baking, pastry techniques, and dessert plating. Education / Training: Formal training in culinary arts or pastry/baking (preferred but not always required). Food safety / handler certification (or willingness to obtain). Technical Skills: Strong understanding of pastry techniques: laminating dough, tempering chocolate, custards, mousses, etc. Ability to read and scale recipes. Knowledge of kitchen equipment and safe usage. Personal Traits: Highly detail-oriented and precise. Creative mindset, but also disciplined in recipe execution. Excellent time-management skills in a fast-paced environment. Team player, with good communication skills. Physical Requirements: Able to stand for long periods, lift and carry up to ~50 lbs (or per kitchen standard), reach, bend, and perform repetitive tasks. Ability to work varied shifts, including nights, weekends, and potentially early mornings (for pastry prep). Compensation & Benefits Competitive pay based on experience (market rate for SF fine dining kitchens). Potential for tips or service charge (depending on Spruce’s FOH / BOH structure). Growth opportunities within the Spruce culinary team. Employee meals, health / benefits (depending on full-time / part-time status). More detail about Spruce part of Bacchus Management Group, please visit https://culinaryagents.com/entities/287-spruce