Pastry Artist

_You are applying for work with a franchisee of Baskin Robbins, not Baskin Robbins, Inc., or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees._

We are in search of creative individuals eager to bring happiness and delight through their work.

**Position: Cake Decorator**

**Reports to:** Cake Department Manager

**Qualifications**

• Ability to follow written instructions accurately.
• Proficient in operating kitchen machinery (minimum age requirements may apply).
• Capable of moving swiftly and performing repetitive tasks.
• Able to endure cold environments, such as freezers at temperatures as low as -15F for short durations (protective gear will be provided).
• Experience working with chilled products like ice cream and frozen desserts.
• Ability to thrive in a fast-paced work setting.
• Possession of a valid driver's license.
• Must have a steady hand and good eye-hand coordination.
• Physical capability to lift 40-50 lbs.
• Willingness to stand for 8-hour shifts.
• Strong organizational skills.
• Qualities such as creativity, reliability, attention to detail, and friendliness are essential.

**Principal Duties and Responsibilities:**

• Transport cakes to various locations (vehicle will be provided).
• Design, frost, paint, and decorate cakes (training will be provided).
• Collaborate with other cake department staff to complete orders efficiently.
• Maintain necessary inventory levels and organize cakes by size and design using FIFO (First In-First Out) method.
• Accurately fill out order forms.
• Understand how to merchandise the display freezer and report any necessary adjustments.
• Ensure compliance with dessert shelf guidelines.
• Label and date cakes correctly.
• Learn to write on cakes.
• Utilize knives and other cutting tools safely.
• Adhere to company standards and procedures.
• Keep track of inventory for all dessert production items.
• Follow decorating quality standards meticulously.
• Maintain high hygiene standards.