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Cream Pan Jobs (NOW HIRING)

TB ISLE RESORT LP

Employee Cafeteria Cook II

Aventura, FL · On-site

$13.50 - $18/hr

A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan ... Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree ...

ATWORK

Dining Facility Attendant

Bellevue, WA · On-site

$21.30/hr

Kitchen, Pot & Pan Area: Clean before, during and after meal service. Salad prep equipment & area ... Ice Cream bar clean, dispensers refilled,; Microwave clean; After meal, clean up table service ...

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Cream Pan information

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How much do cream pan jobs pay per hour?

As of Aug 21, 2026, the average hourly pay for cream pan in the United States is $14.64, according to ZipRecruiter salary data. Most workers in this role earn between $12.50 and $16.59 per hour, depending on experience, location, and employer.

What is a cream pan?

A Cream Pan job typically refers to working at Cream Pan, a popular bakery known for its Japanese pastries and bread. Job roles can include baking, customer service, food preparation, and maintaining store cleanliness. Employees may assist with making pastries, operating cash registers, and ensuring a high-quality customer experience. Duties vary based on position but often require teamwork and attention to detail.

What are the typical daily responsibilities of a cream pan specialist at a bakery?

As a Cream Pan specialist, your day usually begins early with preparing and measuring ingredients, mixing dough, and monitoring proofing times to ensure the perfect texture. You will be responsible for baking the cream-filled bread, filling pastries with custard or cream, and decorating finished products for sale. Additionally, you’ll assist with inventory management, maintain cleanliness and organization in your workstation, and occasionally interact with customers or team members for custom orders or product feedback. Working closely with other bakers and kitchen staff, you help ensure daily production targets are met while upholding the bakery’s quality standards.

What are the key skills and qualifications needed to thrive in the cream pan position, and why are they important?

To succeed as a Cream Pan (bread baker specializing in Japanese cream bread), you need expertise in dough preparation, pastry baking techniques, and food safety, often gained through bakery experience or culinary training. Familiarity with commercial baking equipment, temperature-controlled ovens, and food handling certifications like a food handler’s permit is usually required. Attention to detail, creativity, and the ability to work efficiently in a fast-paced kitchen are important soft skills for this role. These qualifications ensure consistent product quality, food safety, and efficient team collaboration in a busy bakery environment.

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What are the most commonly searched types of Cream Pan jobs?

The most popular types of Cream Pan jobs are:

What job categories do people searching Cream Pan jobs look for?

The top searched job categories for Cream Pan jobs are:

Cream Pan jobs near you
Infographic showing various Cream Pan job openings in the United States as of August 2026, with employment types broken down into 78% Full Time, 21% Part Time, and 1% Nights. Highlights an 100% Physical job distribution, with an average salary of $30,461 per year, or $14.6 per hour.

Employee Cafeteria Cook II

TB ISLE RESORT LP

Aventura, FL • On-site

$13.50 - $18/hr

Other

Posted 22 days ago

Job description

Scope of Position
The primary function of the Cook II position is to prepare high quality food for all the various outlets. The Cook II is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Banquet or restaurant food items based on company specifications and function contracts. The Cook II should have a complete knowledge of Cook III performance objectives as well as sound technical skills.
Position Requirements
  • Professional demeanor appropriate for a luxury environment.
  • Must be able to handle a multitude of tasks in an ever-changing environment.
  • Food Safety certification.
  • Able to maintain composure and objectivity under pressure.

Responsibilities
  • Ensure equipment and kitchen cleanliness.
  • Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
  • Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
  • Knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.
  • Knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation and preparations. i.e., Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, and Coleslaw.
  • Knowledge of meat identification and cookery. i.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques i.e., Braising, grilling, roasting, pan frying, sautéing.
  • Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques.
  • Technical knowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette.
  • A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying.
  • Solid knowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
  • Knowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.
  • Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.
  • Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as speciality and National soups using the various and proper thickening agents.
  • Accurate knowledge of cooking temperatures.
  • Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.
  • Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler.
  • Perform any other reasonable duties as required by management.

Education
  • High School diploma and/ or experience in a luxury hotel or a related field preferred.
  • Culinary certification or degree preferred and/or a minimum 2 years of culinary experience.

Skills and Abilities
  • Able to communicate in the English language (Second language is a plus).
  • Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
  • Able to work flexible schedules including holidays and weekends.
  • Able to perform multiple tasks.

Physical Requirements
  • Physical agility and ability to move quickly in confined spaces.
  • Also requires standing/walking/reaching and bending throughout shift.
  • Able to lift, push and pull up to 100 lbs.
  • Able to multi-task and think clearly under pressure and in intense situations.
  • Stand or walk for extended periods of time.
  • Work in areas of high heat and humidity.

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