Line Cook - Cold Side - Pastry & Pantry
$43,680–$49,920 year
On-siteMinneapolis, Minnesota, United States
Job Summary
Conduct pastry and pantry station duties during active service, starting with mid-afternoon prep and continuing through evening shifts. Coordinate food orders for timely table delivery while managing special guest requests and maintaining high-quality standards. Execute cake making, decorating, and petit fours production, ensuring adherence to recipe guidelines and food safety protocols. Operate kitchen equipment and handle knives while communicating effectively with the back-of-house team in a loud environment. Maintain full availability across all days, including nights, weekends, and holidays, with regular, predictable attendance.
Required Qualifications
- At least 2 years of experience
- Ability to successfully work both pastry and pantry stations in a fast-paced / high stress environment while remaining calm, professional & working as part of a team
- Knowledge of molecular gastronomy
- Experience with cake making & decorating
- Experience with petit fours/ mignardises
- Experience with gluten-free
- Experience with ice cream/sorbet
- Experience with bread making
- Ability to handle knives
- Ability to operate kitchen equipment
- Ability to follow recipe / presentation guidelines
- Ability to maintain proper food safety & sanitation standards
- Ability to effectively communicate with BOH team in loud environment
- Must be available any day of the week, including nights, weekends & some holidays
- Regular, predictable and reliable attendance
- Physical ability to work on your feet, alertly, for extended periods of time
- Continuous use of hands and arms
- Continuous bending, reaching & twisting
- Physical ability to frequently lift 20-30 lbs
- Physical ability to occasionally lift up to 50lbs
- Ability to squat
- Ability to kneel
- Ability to climb
Desired Qualifications
- preferably 3 or more years of pastry / cold line experience
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