Pastry Cook Job at Spruce, San Francisco, CA

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  • Spruce
  • San Francisco, CA

Job Description

Location: 3640 Sacramento Street, San Francisco, CA Spruce

Department: Culinary / Pastry

Reports to: Executive Pastry Chef or Restaurant / Pastry LeadershipJob 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).

Job Tags

Full time, Part time, Apprenticeship, Seasonal work, Shift work, Night shift, Early shift,

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