Pastry Cook

1 year

Good To Eat Taiwanese Cuisine Website: WeAreGoodToEat.com

If youre searching for a place where indierestaurant spirit meets culinary craftand you want to grow your kitchen journeyyouve found home.

About Us:

• Were an upscale, chef-driven spot specializing in modern Taiwanese small plates and sakerecognized in The New York Times Critics Notebook.

• Proudly women, queer, and immigrantowned, we value inclusivity, creativity, and passion.

• Our kitchen is a tight-knit team (68) working alongside a 67person FOH crew who all care deeply about food and people.

Reporting to: Executive Chef Core Responsibilities:

• Prepare nightly desserts using precise recipes and techniques (cake rolls, milk bread, cheesecake, cookies, panna cotta, doughs, breads).

• Cocreate and refine new dessert conceptsdocument SOPs and gradually take full ownership.

• Optional savory prep support available for additional hours.

Training Schedule:

• Phase 1 (Training): Work with Exec Chef WedSat, 124pm (possible Tuesdays)

• Phase 2 (Independent): Shift to 9am4pm WedSat, with gradual increase in hours

Candidates with strong prep speed or autonomy may qualify for more hours earlier.

• 1+ year of professional kitchen experience (baking/pastry experience a plus)

• Genuine interest in exploring Asian-inspired desserts

• Bonus: experience in indie or chef-driven kitchens

• Highly organized, detail-oriented, energetic, and collaborative

• Open to working in a diverse, inclusive environment

Compensation: Hourly ($20.00 - $30.00)

Ability to Follow Recipes Accurately

Creativity in Dessert Development

Strong Communication Skills for Teamwork

Time Management Skills for Efficient Kitchen Operation

Adaptability to Different Kitchen Environments

Problem Solving Skills in a Fast Paced Setting

Ability to Work Independently

Attention to Food Safety and Hygiene Standards

Passion for culinary arts

Willingness to Learn and Grow in the Culinary Field

Experience With Various Baking Techniques

Ability to Handle Multiple Tasks Simultaneously

Commitment to Quality and Presentation in Food Preparation

Ability to Receive and Implement Feedback Effectively

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