Working knowledge of pastry ingredients, measurements, mixing methods, baking, and dessert assembly.
Ability to follow detailed recipes and produce consistent results.
Basic understanding of food safety, product rotation, and allergen procedures.
Ability to stand and walk for extended periods during scheduled shifts.
Ability to lift and carry up to 50 pounds when necessary.
Ability to perform frequent bending, reaching, twisting, lifting, and repetitive movements.
Ability to work safely around hot ovens, mixers, sharp tools, cleaning chemicals, and wet floors.
Ability to work in hot, cold, refrigerated, and otherwise changing kitchen environments.
Ability to work early mornings, evenings, weekends, holidays, and extended hours based on operational needs.