Holeman and Finch Public House: Pastry Cook

Pastry Cook at Holeman and Finch Public House

The first question which you have to ask yourself is whether you are curious and wish to learn the foundations of patisserie. The second is whether or not you have the passion to fulfill your culinary dreams.  The third, do you wish to be an integral part of a team?

We are seeking a talented and aspirational Pastry Cook to join our professional team..  Our Pastry Cooks earn $17-30 an hour based on experience, production quality, professionalism, passion, aptitude and grit.

What is the Job?

This will be a dedicated role to the bread and pastry programs at Holeman and Finch Public House. The Pastry Cook will steward the dessert menu as directed by Chef Linton Hopkins, from Pate Sucre & Meringue to Brown Butter Shortbread and Sticky Toffee Pudding. This position will require and and be taught the following fundamentals of Patisserie. This is about every fundamental skill in the craft and your desire to learn and maximize your skills. It is about building a resume which reflects real skill and ensures your success in whatever you wish to do in the world of Patisserie.

 

Fundamental Baking Knowledge

• Understanding ingredients (flour types, fats, sugars, eggs, leaveners)

• Knowing ratios and basic formulas

• Reading and scaling recipes accurately

• Understanding heat transfer (conduction, convection, radiation)

• Oven types, temperatures, and baking times

2. Dough & Batter Skills

• Mixing methods

◦ Creaming

◦ Muffin method

◦ Biscuit method

◦ Sponge method

◦ Straight dough

• Proper gluten development and control

• Recognizing correct dough/batter consistency

• Preventing overmixing and undermixing

3. Classic Doughs

• Shortcrust (pâte brisée, pâte sucrée)

• Choux pastry

• Puff pastry (basic understanding, lamination fundamentals)

• Yeasted doughs (brioche, enriched doughs)

• Basic laminated dough concepts (turns, butter management)

4. Custards, Creams & Fillings

• Pastry cream

• Crème anglaise

• Baked custards

• Curd preparation

• Ganache basics

• Stabilizing creams (gelatin, starches)

5. Cakes & Sponges

• Butter cakes

• Foam cakes (génoise, sponge, chiffon)

• Sheet cakes and layered cakes

• Proper cooling, leveling, and storage

• Basic syrup soaking

6. Chocolate Fundamentals

• Chocolate types and cocoa percentages

• Melting and tempering basics

• Simple molding and coating

• Ganache ratios

• Preventing bloom and seizing

7. Finishing & Assembly Skills

• Cake assembly and layering

• Crumb coating

• Basic frosting techniques

• Piping fundamentals (bags, tips, pressure control)

• Clean slicing and portioning

8. Measurement, Precision & Organization

• Using a scale (metric proficiency)

• Mise en place discipline

• Time management

• Batch consistency

• Yield control

9. Food Safety & Hygiene

• Proper storage of dairy, eggs, and fillings

• Temperature control

• Shelf-life awareness

• Cross-contamination prevention

• Clean-as-you-go habits

10. Troubleshooting & Sensory Skills

• Identifying under/overbaking

• Diagnosing collapsed cakes, curdled creams, broken emulsions

• Texture and flavor evaluation

• Adjusting recipes based on environment (humidity, altitude)

11. Professional Kitchen Basics

• Knife skills for pastry (portioning, fruit prep)

• Equipment familiarity (mixers, ovens, sheeters)

• Following production schedules

• Working cleanly and efficiently under pressure

To be a successful Pastry Cook with us, the ideal candidate must be professional, passionate and reliable. They will maintain a working knowledge of all recipes, products and procedures to ensure consistency and deliciousness of all menu items. They will assist with inventory, organization and overall cleanliness to ensure the quality and freshness of our products.

We ask that you be 18 years of age or older with 2+ years of relevant experience as a Pastry Cook. Weekend availability required. A Culinary degree and Food Safety knowledge is preferred. 

We Offer:

· Ongoing training and education opportunities

· Competitive pay based on experience

· 25% discount at all Hopkins and Company Restaurants

· Medical, dental, vision, life and short-term disability for eligible employees

· Daily family meal

· Employee referral bonus

*If you are interested in applying for this position, we kindly ask that you complete the application fully, including work history, questionnaire and professional references.  Only complete applications will be considered for the posted position. Thank you