Hellofresh Canada Menu Jobs in Usa

We are looking to add a skilled, experienced Event Chef to our Wined & Dined team in the Northern Virginia + DC-Metro area.

As an Event Chef, you will have the opportunity to participate in a variety of on-site private events ranging from coursed/plated sit-down dinners to larger-scale cocktail parties

Enjoy weekly competitive pay, flexible schedules & growth opportunities (part and full time positions are also available)

Job Overview

·      Ensuring that event has all items needed onsite for menu and execution

·      Participating in food preparation and service

·      Ensuring that kitchen staff adheres to all safety and sanitation policies, procedures, and regulations

·      Working alongside the service team to ensure high-level customer service through menu presentation, guest interaction and hospitality tailored to each event

Skills we are looking for:

·      At least two years’ relevant experience in catering, restaurant fine-dining and/or private or personal chef work

·      Superior knowledge of food preparation and kitchen safety. 

·      Excellent leadership skills. 

·      Strong Communication Skills

·      Ability to Work Independently

·      Time Management Skills

·      Attention to Detail

·      Customer Service Orientation

·      Adaptability to Changing Environments

·      Team Collaboration

·      Creativity in Menu Design, Plating and Food Styling

Requirements:

·      English speaking is a must 

·      Preference for Friday through Monday availability

·      Be open to work outside of traditional business hours. As a culinary service based business, our work often occurs in the evenings, nights, weekends, and occasional holidays. You will be offered flexible working days to accommodate for this.

·      Carrying, lifting, and transport of food and equipment to and from event sites and as needed

·      Have your own form of transportation (for commuting and transporting materials)

·      Ability to travel throughout the Washington DC-Metro area. In-person responsibilities will occur at various event locations, storage sites, stores and vendor locations, across the Washington DC metro area

·      Hours: varied, hourly and/or event-based

·      Compensation starting at $35/hour for contractor employment with a minimum of 6 hours guaranteed per event + travel. Kitchen production hours and rate based on experience and availability

To Apply: Please submit your resume via email to

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Ensures the needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Participate in interviewing, hiring, and training new applicants and team member development of all subordinates.
• Responsible for the scheduling of assigned departments (where applicable).
• Participates in growth opportunities and team member development of all heart-of-house team members.
• Ensures safety, quality, and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
• Coaches and develops heart-of-house team members by setting clear guidelines and expectations.
• Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.
• Ensures all team members are compliant with all heart-of-house standards and procedures.
• Responsible for checking cover counts, BEOs, and/or Fire Sheets.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, which include payroll, inventory, and purchasing.
• Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by the company.
• Ensures expediting standards.
• Communicates clearly and concisely with all team members during service.
• Practical knowledge of the job duties of all supervised team members.
• Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
• Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue sous chef training

EDUCATION/WORKING KNOWLEDGE:

• Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is required.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and HRIS technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, sit, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 50 lbs.
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment

The opportunity

Delaware North Gaming is hiring full-time and part-time Food Runners to join our team at Southland Casino in West Memphis, Arkansas. As a Food Runner, you will be responsible for expediting food from the kitchen to our guests as quickly as possible while responding to changing needs in the restaurant.

With training opportunities and mentorship, this is your chance to grow your skills at a leading hospitality company. Apply today to get started.

Please note this is a tipped position; the hourly minimum pay listed doesn’t include any potential tipped earnings.

Pay

$15.00 - $16.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

What will you do?

• Attend pre-shift briefing, taking note of important service information
• Collaborate with Chef, kitchen team members, and servers to ensure timely preparation and delivery of food; assist with the assembly of dishes
• Complete any required table-side service, which may include taking and delivering orders and explaining the menu to guests
• Maintain a comprehensive knowledge of all menu items, ingredients, and preparations; be able to identify menu items and ingredients by appearance
• Maintain kitchen and dining room cleanliness and organization

More about you

• At least 1 year of experience or training as a Runner or Busser with a similar style of dining, capacity, and volume preferred
• Ability to work flexible hours, including nights, weekends, and holidays, as needed
• No high school diploma or GED required

Physical requirements

• Constant standing, walking, bending, reaching, and repetitive motions; may include walking up and down stairs
• Ability to lift to 35 pounds for set-up, service, and clean-up
• Ability to maneuver between tables and around corners
• Visual acuity and hearing sufficient to take orders and prepare checks

Shift details

Evenings
Every weekend

Who we are

Southland Casino Hotel, owned and operated by Delaware North, features more than 2200 slot machines, live blackjack, craps, and roulette tables, simulcast wagering, and sportsbook. Our new hotel features 300 luxurious rooms and suites. Southland is located in West Memphis, Arkansas, only a short drive from downtown Memphis, Tennessee.

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.

Together, we're shaping the future of hospitality — come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

• Serve food and beverages to guests according to standards
• Run dishes and make serving dishes a high priority
• Proficient in all E47 breakfast and lunch menus and can describe all menu items to a guest if/when necessary
• Attend daily pre-service tasting.
• Take orders and serve menu items requests promptly. Follow established service- and timing-standards
• Check with the guest during the meal for the guest's satisfaction
• Responsible for guest check and proper payment
• Set gueridons and tables before service
• Assists in the clearing and set-up of tables during service
• Ensures tableware is clean and in place
• Complete side duties
• Maintain the proper care and cleanliness of tableware, serving equipment and service areas (front and back of the house)
• Make managers aware of all guest comments and complaints
• Other duties as assigned
  
  

• High School Diploma or equivalent preferred
• 1 year of related experience required
  
  

• Knowledgeable of Forbes 5 star standards and adheres to them in every aspect of the operation
• Basic knowledge of wine, food and cooking methods
• Working knowledge of the Info Genesis system
• Familiar with Colorado liquor laws
• Well versed in all Wines by the Glass (BTG) offerings
• Working knowledge on wine-cellar and able to find wines if/when needed
• Strong selling techniques for menu items
• Maintain positive communication with service personnel
• Ability to work in collaboration with others to achieve team goals
• Attention to detail
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

Banquet Chef – The Langham, Boston

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.

The Langham, Boston is one of the city’s most historic hotels and one of the most iconic luxury hotels in the US. You will be assisting to lead a passionate & talented Food & Beverage team to drive excellence in guest experience and the overall success of the Banquets, Langham Club Lounge, and colleague cafeteria food service, by delivering high standards in guest experience & colleague engagement in alignment with the culture and values of Langham Hospitality Group.

Key Responsibilities:

• To oversee all aspects of banquet food preparation, ensuring adherence to standardized recipes.
• Create and maintain a standardized recipe book, plate guides, and allergen sheet for existing written menus.
• Organize, oversee, and participate in the plating of food for service, ensuring compliance with established plating and presentation criteria.
• Guarantee food quality and ensure readiness for service at the appropriate time, following Banquet Event Order (BEO) standards.
• Control costs effectively by managing food purchasing and maintaining food cost goals, while monitoring labor levels.
• Responsible for developing the banquet team through regular feedback, coaching, and skill-building opportunities, while managing the disciplinary process in alignment with company policies.
• Attend and participate in daily BEO meetings.
• Organize and manage all aspects of banquet production, including but not limited to daily prep lists, tagging speed carts with BEOs, and daily distribution and change logs.
• Collaborate with Banquet Management to conduct pre-event walk-throughs, ensuring rooms are set up to standard and ready for use.
• Oversee the employee cafeteria, ensuring proper cooking methods and product quality while adhering to food safety criteria.
• Manage menu development and execution for the Langham Club, working closely with the Executive Chef.
• Build and maintain effective relationships with both internal and external customers to meet guest needs.
• Possess knowledge of local health rules, regulations, and food handling requirements.
• Maintain safety and sanitation standards throughout the department, adhering to all sustainability procedures (Connect).
• Supportive functions: 50% - Staff Engagement & Production, 15% - Administrative Work, 20% - Quality Assurance, 15% - Menu Development.

Qualifications:

• Experience with menu development, costing, and BEO distribution. Advanced knowledge of culinary technique and application.
• Ability to adapt to changing demands as related to a banquet kitchen, two years of Banquet Kitchen experience preferred.
• Degree in Culinary Arts preferred, 3 to 5 years’ experience in a 4-5 star hotel or independent restaurant in a kitchen management role.
• ServSafe certification.
• Able to grasp, lift and/or carry up to 25 lbs. as needed. Able to work long hours plus the ability to stand, sit or walk for extended periods of time.
• Legally authorized to work in the United States.

Salary Range:

• $90,000 - $100,000 annually

For more information about the property, please visit:

Job Summary:

The ideal candidate will be responsible for supporting a Sales Executive with the goal of overall operational efficiency and revenue growth. As a sales assistant, you will work with sales executives on revenue generation and administrative responsibilities. Day-to-day responsibilities may change based on support needs, off-premise event schedules, and project-based work. The Sales Assistant’s job responsibilities will be driven by the changing needs of the Sales Executive.

Responsibilities:

• Handle and process orders including follow-up and billing
• Assist with office organization including filing and managing Sales Executive’s calendar
• Participate in daily menu checking of kitchen and delivery orders
• Operations meeting preparation to ensure timely, complete and accurate information is communicated to each department manager in advance (Facilitate Operations meetings on an as needed basis)
• Create menu cards and other event-related materials
• Respond to inquiries with detailed information gathering and ensuring timely follow-up
• Proposal drafting, menu creation and event designing with routine revisions of outstanding proposals and follow-up with clients
• Assist with billing and post-event follow-up with client, outside vendors and captains
• Assist with marketing efforts including mailings and helping to develop of hot prospective client lists
• Assist in managing deposits and AR collections
• Assist in updating Outstanding and other reporting requirements
• Attend events and provide on-site support
• Track inventory levels of marketing materials
• Customer service, post-event follow-up phone calls, thank you notes
• Maintain Inquiry Module ensuring follow-up and that information is accurate
• Performs all duties as assigned

Qualifications

• Proven work experience as an Administrative or Sales Assistant
• Proficiency in Microsoft Office Suite (2 Years Preferred)
• Hands-on experience with office equipment (e.g., scanners/printers)
• Professional attitude and appearance
• Solid written and verbal communication skills
• Ability to be resourceful and proactive when issues arise
• Excellent organizational skills
• Multitasking and time-management skills, with the ability to prioritize tasks
• Customer service attitude
• High school degree: additional certification in Office Management is a plus

The League Kitchen & Tavern stands as an homage to the 1920’s Prohibition era. A photo of the Anti-Saloon League spans the walls along with pictures of history – old sports photos and historic photos of the founders’ families. The photos and mural enhance the motif of the vintage, speakeasy inspired eatery. The menu offers an eclectic mix of traditional and modern American cuisine, chef-inspired features, and weekly specials.

The tavern boasts a cocktail menu that takes guests on a stroll through history, featuring vintage cocktails like the Moscow Mule, served in authentic copper mugs, craft cocktails made with fresh ingredients, an extensive selection of fine spirits, personally selected wines, and a special “Stash” menu with the founders’ favorite libations.

We are looking for people who love the extortionary, not the ordinary.

NOW HIRING FOR OUR BEE CAVE & AVERY RANCH LOCATIONS

RESTAURANT KITCHEN MANAGERS

As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times.

To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

Requirements:

• 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef
• Familiarity with restaurant management software, like Aloha/Toast
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)
• High school diploma; additional certification in hospitality is a plus

We can offer you:

• Medical, Dental, and Vision
• Paid Vacation
• Monthly food allowances to use at an of our locations.
• Leadership Development Program
• Quarterly Outings

We are an Equal Opportunity / Verify Employer.

The League Kitchen & Tavern is a full service restaurant concept that has growth opportunities in a casual dining restaurant environment.

Start at $65k to $70k per year, based on experience.

In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job Title

Wine Captain / Head Server

Hours/Week

Full Time

Tuesday–Saturday; closed Sunday & Monday

Evening and weekend availability required

Location

1 West Ave. Wayne, PA

Pay Rate

Full Time • Hourly & Salary (after 6 months) + Service Compensation (Based on Experience)

Competitive compensation package

Expected income of $115K–$135K+ annually depending on experience and performance

Position Opportunity

Cornerstone is seeking an experienced and hospitality-driven Wine Captain / Head Server to play a leadership role in our front-of-house team and wine program.

Founded and operated by chef-owners Christine & Nick Kondra since 2015, Cornerstone has become one of the most sought-after restaurants in the Philadelphia area. Over the past decade, we have built a reputation for exceptional guest experiences paired with an award-winning wine and cocktail program. Recognized regionally and nationally by Wine Spectator, and with Christine Kondra honored as Best Sommelier on the Main Line of Philadelphia, Cornerstone continues to evolve while staying grounded in thoughtful, intentional hospitality.

This role offers a rare opportunity to work closely alongside Christine Kondra and one of the region’s most respected wine programs, featuring a cellar of over 1,200 carefully curated bottles from around the world. The Wine Captain will play an active role in presenting and representing this program to guests, helping translate the depth of the collection into meaningful and memorable dining experiences.

This position will play a key role in delivering the Chef’s Counter experience, working closely with ownership and the culinary team to provide an immersive, highly personalized guest journey. The ideal candidate is an experienced server with strong wine knowledge and sommelier-level hospitality instincts, capable of guiding guests through pairings, storytelling, and refined service.

This is an exciting opportunity for a hospitality professional who thrives in a luxury dining environment, enjoys engaging guests through wine and cuisine, and wants to grow within a thoughtful, globally inspired dining program.

The Philosophy Behind the Cornerstone Program

At Cornerstone, growth and curiosity are foundational. Christine & Nick Kondra have spent over a decade refining their craft, drawing inspiration from years working with chef-owners in Boston and traveling internationally to explore the world’s leading restaurants, wineries, and hospitality cultures.

That exploration continues to shape every aspect of the Cornerstone experience. Our service philosophy emphasizes precision, education, and storytelling — connecting guests not only to the food and wine on the table, but to the people, places, and traditions behind them.

The Wine Captain plays an essential role in this experience. At the Chef’s Counter especially, service becomes a conversation — guiding guests through the evening, presenting wines with context and enthusiasm, and ensuring that every moment feels thoughtful, seamless, and memorable.

This role requires a balance of technical wine knowledge, polished service execution, and natural hospitality leadership. We are seeking someone who takes pride in excellence, values continuous learning, and is energized by the opportunity to elevate every guest interaction.

Position Summary

The Wine Captain / Head Server is responsible for delivering exceptional service while leading wine engagement on the floor. This role supports the restaurant’s wine program through guest education, thoughtful pairings, and polished table-side presentation.

Working closely with ownership and the service team, the Wine Captain helps maintain the standards of Cornerstone’s hospitality while ensuring guests feel guided, welcomed, and inspired throughout their dining experience.

Essential Duties & Responsibilities

Guest Experience & Service Leadership

• Provide refined, attentive service aligned with Cornerstone’s hospitality standards.
•  Guide guests through multi-course dining experiences, particularly at the Chef’s Counter.
•  Create engaging and educational interactions around wine, food pairings, and menu components.
•  Maintain strong awareness of pacing, steps of service, and guest needs throughout their whole dining experience

Wine Service & Pairings

• Serve as a primary ambassador of the wine program on the dining room floor.
•  Assist guests with wine selections and pairing recommendations.
•  Confidently present wines with knowledge of region, producer, varietal, and style.
•  Support wine service standards including proper opening, decanting, and presentation.
•  Collaborate with ownership on maintaining wine program integrity and guest education.

Team Leadership & Collaboration

• Serve as a senior service professional within the front-of-house team.
•  Support training and mentorship of newer servers in service standards and wine knowledge.
•  Work collaboratively with the kitchen to ensure seamless Chef’s Counter experiences.
• Communicate effectively with management regarding service flow and guest feedback.

Operational Support

• Inventory control and management - weekly and monthly 
• Assist with opening and closing service responsibilities.
• Maintain organization and accuracy within the wine cellar and service stations.
• Ensure glassware, decanters, and wine tools are properly prepared and maintained.
• Help uphold presentation and hospitality standards across the dining room.

Experience

Minimum 5 years of serving experience in upscale or fine dining restaurants required.

Additional preferred experience:

• Fine dining, private clubs or luxury restaurant environments
•  Chef’s counter or tasting menu service
•  Wine-focused restaurants or sommelier-led programs
• Sommelier certification or formal wine education

Skills

• Advanced hospitality and service instincts
•  Strong foundational wine knowledge - Certified Sommelier preferred
•  Confident tableside communication and storytelling
•  Ability to anticipate guest needs and manage service pacing
•  Strong teamwork and leadership presence on the floor

Knowledge

• Understanding of wine regions, varietals, producers, and pairing principles
•  Familiarity with fine dining service techniques and tasting menu flow
•  Knowledge of proper wine service including decanting, storage, and presentation

Attributes

• Warm, confident, and engaging with guests
•  Detail-oriented and committed to service excellence
•  Passionate about food, wine, and hospitality culture
•  Calm and composed in a fast-paced environment
•  Curious and eager to continue learning and growing in wine and service

Working Conditions

Environment

Fast-paced, high-end restaurant environment requiring evening, weekend, and holiday availability.

Physical Demands

• Ability to stand for extended periods during service.
•  Ability to carry trays, handle wine service equipment, and move throughout the dining room.
•  Ability to lift up to 30 lbs as needed.

Benefits & Perks

• Health Insurance
•  Dental Insurance
•  Vision Insurance
•  Paid Time Off
•  Dining Discounts
•  Wellness Program ($65 per month)
•  Professional Enrichment Program ($100 per month)
•  Voluntary Benefits including disability, long-term care, cancer, and life & accident

Cornerstone is seeking a Wine Captain who views hospitality as both craft and performance — someone who enjoys connecting with guests, sharing the story behind exceptional wines, and helping create unforgettable dining experiences. To be considered for the position please provide both your resume and cover letter.

Revolution Roasters is a specialty coffee roaster rooted in craft, hospitality, and community. With two neighborhood cafes and our roasting operations based in Oceanside, we serve thousands of guests each week through thoughtfully designed spaces, seasonally driven menus, and scratch-made products crafted with intention.

Our pastry program is a key part of our brand and guest experience. We explore culinary creativity through pastries built for a neighborhood coffee shop experience—shaping the daily rhythm of our cafes and playing a big role in the overall guest experience. Each offering is developed with intention, designed to stand on its own while fitting seamlessly into our seasonal menus and coffee program.

We’re a team of builders — constantly refining systems, elevating quality, and creating memorable guest experiences. From laminating and shaping to menu R+D and bake execution, we believe great pastry is equal parts precision, creativity, and people.

Position Overview

The Baker position plays a key role in supporting daily pastry production for Revolution Roasters, crafting high-quality baked goods and seasonal offerings for multiple cafe locations. This position calls for precision, consistency, and creativity to help sustain the quality of our highly respected pastry program.

As part of our talented pastry team, the Baker contributes to a collaborative kitchen environment alongside our commissary and kitchen teams to create an amazing scratch made experience for our guests. The Baker will assist in creating everything from laminated doughs to seasonal garnishes, hands on at every step of our pastry process. This is a great opportunity for someone who takes pride in their work, values growth, and wants to be part of a passionate team shaping one of North County’s standout pastry programs.

Core Responsibilities

Production & Quality

• Execute daily production of pastries, laminated doughs, cookies, cakes, and seasonal items according

to recipes and standards

• Ensure all products meet established quality, flavor, and presentation standards

• Follow precise scaling, baking, and decorating procedures

• Assist with prep lists, par adjustments, and daily organization of production

• Maintain consistency across all batches and locations

Organization & Sanitation

• Maintain a clean, organized workstation and storage areas

• Follow all food safety and sanitation guidelines, including labeling and dating procedures

• Support daily cleaning and maintenance of pastry kitchen equipment

• Participate in weekly deep cleans and inventory

Collaboration & Communication

• Communicate effectively with pastry team, café managers, and commissary leadership regarding

product needs, shortages, or quality concerns

• Support smooth handoffs between shifts and departments

• Contribute ideas for menu improvement or process efficiencies when appropriate

Growth & Development

• Participate in seasonal menu changes under the direction of the Executive Pastry Chef

• Demonstrate curiosity and commitment to professional development

• Build toward increased responsibility within the pastry program (lamination, R&D,

or leadership tasks as skills grow)

Key Results Areas 

Product Quality & Consistency – All baked goods meet Revolution Roasters’ standards for taste,

texture, and presentation.

Efficiency & Organization – Daily production completed on schedule with minimal waste or error.

Reliability and Dependability – Shows up on time and completes tasks towards meeting team goals and pars.  Builds trustworthy relationships with team members.

Teamwork & Communication – Reliable communication with pastry and commissary teams; positive

and a professional attitude maintained.

Cleanliness & Compliance – All food safety and sanitation protocols followed; workspace maintained

in excellent condition.

Professional Growth – Demonstrates ongoing improvement in skills, organization, and efficiency;

readiness for expanded responsibility.

Qualifications

• 1–2 years of professional pastry experience 

• Lamination experience strongly preferred

• Strong attention to detail and consistency in execution

• Ability to multitask and maintain focus in a fast-paced kitchen

• Reliable, punctual, and self-motivated

• Able to lift 50 lbs and stand for long periods

• Familiarity with food safety and sanitation best practices

• Collaborative spirit and willingness to learn

Schedule & Requirements

• Full-time (approximately 40 hours/week)

• Early morning (3am-4am) availability required

• Available to work weekends and holidays

• Reliable transportation to and from bakery location (Oceanside, CA)

Compensation & Benefits

• Competitive hourly wage (based on experience) plus tips

• Matching 401(k) program

• Incentives and discounts on drinks, meals, and merchandise

• Opportunities for advancement within the pastry department and broader company