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Parttime Pastry Chef Jobs in Florida (NOW HIRING)

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Part Time Pastry Chef

Amelia Island, FL · On-site

This is a part time position. Responsible for preparing, processing, packaging, and stocking products according to Fresh Foods Standards. Also responsible for providing customer service, cleaning ...

RETAIL

Part Time Pastry Chef

Amelia Island, FL · On-site

This is a part time position. Responsible for preparing, processing, packaging, and stocking products according to Fresh Foods Standards. Also responsible for providing customer service, cleaning ...

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Parttime Pastry Chef information

What is the difference between Parttime Pastry Chef vs Parttime Baker?

AspectParttime Pastry ChefParttime Baker
CredentialsCooking certifications, culinary training in pastry artsBasic baking skills, culinary training often preferred
Work EnvironmentBakery, restaurant, hotel pastry kitchenBakery, cafe, restaurant baking stations
Industry UsageUsed in fine dining, hotels, bakeries specializing in pastriesCommon in bakeries, cafes, general food service
Job FocusCreating pastries, desserts, decorative baked goodsBaking bread, cookies, simple pastries

While both roles involve baking, a Parttime Pastry Chef specializes in pastries and desserts with culinary training, often working in upscale settings. A Parttime Baker focuses on bread and basic baked goods, typically in more casual environments. The roles overlap in baking skills but differ in complexity and focus.

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For Parttime Pastry Chef jobs in Florida, the most frequently searched job titles are:

What job categories do people searching Parttime Pastry Chef jobs in Florida look for?

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Cities in Florida with the most Parttime Pastry Chef job openings:

Parttime Pastry Chef jobs near you

Part Time Pastry Chef

RETAIL

Amelia Island, FL • On-site

Part-time

Re-posted 14 days ago

Harris Teeter rating

6.3

Company rating: 6.3 out of 10

Based on 868 frontline employees who took The Breakroom Quiz

45th of 122 rated grocery stores

Job description

This is a part time position.  Responsible for preparing, processing, packaging, and stocking products according to Fresh Foods Standards. Also responsible for providing customer service, cleaning work areas, unloading stock, and reloading salvage products according to Fresh Foods Standards.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Associates must be at least 18 years of age.
 
PERSONAL SKILLS. Exceptional interpersonal skills. Willingness to participate in and successfully complete required training and to work with the team to increase customer satisfaction and sales.
 
EDUCATION and/or EXPERIENCE. High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience; and culinary experience and sales.
 
LANGUAGE SKILLS. Ability to read and comprehend simple instructions, short correspondence, and memos [in English]. Ability to write simple correspondence [in English]. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization who only speak English.
 
MATHEMATICAL SKILLS. Ability to add, subtract, multiply, and divide numbers and to perform these operations using units of American money, volume, and weight measurement.
 
REASONING ABILITY. Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
 
CERTIFICATES, LICENSES, REGISTRATIONS. Complete Company's training including but not limited to: new hire orientation, food sanitation, customer service network, safety, food safety, and product knowledge.
 
JOB KNOWLEDGE, SKILLS, AND ABILITIES. Has knowledge of cooking terminology, ingredients, and food safety practices; measures; uses a knife; identifies and uses various pieces of small and large kitchen equipment; reads and follows directions/kits; uses all cooking methods; determines degree of doneness in cooked foods; uses portion control tools; garnishes food appropriately.
 
PHYSICAL DEMANDS. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The associate is occasionally required to climb or
balance and stoop, kneel, or crouch. The associate must regularly lift and/or move up to 30 pounds [occasionally lift up to 50 pounds] and reaches from 6-72 inches. Specific vision abilities required by this job include close vision, color, and depth perception.
 
WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate constantly works in a moderate environment and is frequently
exposed to hot, cool, and extreme cold, moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicals. The noise level in the work environment is usually moderate to loud. Work hazards include but are not limited to: hot surfaces, steam, wet floors, hot grease, heavy lifting, knives and other sharp objects, and electrical shocks.
Additional Information
  • Posting Date: Jul 2, 2026
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