Pastry Cook

Location: 3640 Sacramento Street, San Francisco, CA Spruce
Department: Culinary / Pastry
Reports to: Executive Pastry Chef or Restaurant / Pastry Leadership

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.

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  Production & Preparation

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    Prepare a variety of pastry items: desserts, plated sweets, breads, viennoiserie, cookies, tarts, etc.

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    Follow recipes and plating specifications to maintain consistency and high quality.

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    Measure, weigh, and mix ingredients precisely (scales, measuring tools).

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    Bake, chill, freeze, and finish pastry components with attention to texture and presentation.

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  Creative Development

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    Collaborate with the pastry chef / executive chef to develop new dessert concepts.

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    Assist in menu changes, recipe testing, and seasonal dessert creation.

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  Service & Plating

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    Plate and finish desserts during service, ensuring high standards of presentation.

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    Coordinate with front-of-house (FOH) staff to ensure timely delivery and portioning.

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  Station Management

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    Maintain an organized mise-en-place and pastry station.

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    Ensure cleanliness and sanitation of your workspace in compliance with health and safety standards.

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    Manage inventory of pastry ingredients (flours, chocolates, dairy, etc.) and notify chef of low inventory or ordering needs.

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  Quality Control

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    Monitor product quality, portion size, consistency, and freshness.

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    Maintain proper food rotation (FIFO) and adhere to expiration / food safety protocols.

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  Team Collaboration

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    Work collaboratively with other cooks, pastry staff, and kitchen leadership.

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    Support and mentor junior pastry staff or apprentices (if applicable).

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  Other Duties

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    Perform daily setup and breakdown of pastry station.

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    Maintain and operate pastry equipment (ovens, mixers, tempering machines, etc.) safely.

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    Assist with deep cleaning or special tasks as assigned by pastry leadership.

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  Experience:

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    1–3 years (or more) of pastry experience in a fine-dining restaurant, bakery, or upscale food service environment.

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    Proven background in baking, pastry techniques, and dessert plating.

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  Education / Training:

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    Formal training in culinary arts or pastry/baking (preferred but not always required).

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    Food safety / handler certification (or willingness to obtain).

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  Technical Skills:

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    Strong understanding of pastry techniques: laminating dough, tempering chocolate, custards, mousses, etc.

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    Ability to read and scale recipes.

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    Knowledge of kitchen equipment and safe usage.

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  Personal Traits:

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    Highly detail-oriented and precise.

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    Creative mindset, but also disciplined in recipe execution.

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    Excellent time-management skills in a fast-paced environment.

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    Team player, with good communication skills.

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  Physical Requirements:

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    Able to stand for long periods, lift and carry up to ~50 lbs (or per kitchen standard), reach, bend, and perform repetitive tasks.

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    Ability to work varied shifts, including nights, weekends, and potentially early mornings (for pastry prep).

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  Competitive pay based on experience (market rate for SF fine dining kitchens).

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  Potential for tips or service charge (depending on Spruce's FOH / BOH structure).

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  Growth opportunities within the Spruce culinary team.

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  Employee meals, health / benefits (depending on full-time / part-time status).