NOW HIRING PASTRY COOKS

Douceur de France: Pastry Cook

WHO WE ARE

Douceur de France is a French Bakery and Café with two locations: one in Marietta and one in

Roswell. Our dishes are made with traditional French techniques using local and organic

ingredients to bring a true taste of France to Atlanta. Our sandwiches, quiches, soups, and

pastries are made with our passion for maintaining classically French offerings with a dash of

chef-driven creativity! We have indoor seating and a patio for guests to enjoy the tastes of France

here in Atlanta! To learn more about us, please visit: www.douceurdefrance.com.

WORK ENVIRONMENT

Douceur de France is a busy and growing restaurant that requires team-work and communication

between the back and front of the house in order to deliver high quality food and service to our

customers. At Douceur de France, the customer is our main priority, and the customer is always

right! The restaurant is high-energy, upbeat, and the team is focused on delivering results under

pressure. The primary focus of the company’s management is to deliver an exceptional dining

experience to our customers, while fostering a work environment that is caring, positive, and

team-work oriented.

THE JOB

The job of the Pastry Cook should be to work cohesively with the team and follow the

instructions of the Executive Pastry Chef. The Pastry Cook is responsible for preparing and

cooking food items according to recipes and menu specifications. The ideal Pastry Cook is

passionate about food and is meticulous and precise when measuring, mixing and decorating as

small changes to ingredients or techniques can have a big impact on the final result. Attention to

detail is critical to succeed in this job.

KEY RESPONSIBILITIES

 Following instructions from the Executive Pastry Chef

 Able to be meticulous and precise when measuring, mixing, and decorating pastries and

cutting cakes

 Able to use weights as measurements –familiar with using scales and metric system

 Adhering to all relevant nutrition and sanitary regulations and standards

 Labeling and stocking all ingredients on easily accessible shelves

 Keeping track of ingredients, inventory, and collaborating with other kitchen and

management staff to order resupply

 Cleaning work station, sweeping floor, sanitizing kitchen, and taking out the trash

SKILLS

 Ability to bake and to follow recipes to create a variety of pastries, including croissants,

breads, cakes, cookies, and pies

 Ability to prioritize most urgent tasks and work with a sense of urgency and punctuality

 Ability to use math to determine proper quantities needed in recipes

 Working quickly without compromising quality

 Ability to stay calm in high-stress situations

 Safe food and knife handling practices

 High attention to detail

 Multi-tasker

 Team player

BENEFITS

 Competitive pay based on experience

 Paid training

 Flexible schedules

 Casual work attire

 Free lunch during shift (under $15)

 Employee Discounts:

o 50% off on food

o 20% off on cakes

PHYSICAL SETTING

 Casual dining restaurant

SHIFT

 Day shift

JOB TYPE

 Part-time

 Full-time

PAY

 $15 - $20 per hour depending on experience

REQUIREMENTS

 At least one year of pastry experience

 Able to stand for long periods of time and occasionally bend, kneel, or crouch at varying

heights

 Able to lift up to 30 pounds