Seasonal Pastry Assistant
About this role
Job Title: Seasonal Pastry Assistant
Hours: 35-40/week, August 17th, 2026-early January 2027
Department: Kitchen
Report: Pastry Sous Chef
Role Type: On-site
Compensation: $22.25/hour
About Us
Dandelion Chocolate is a bean-to-bar chocolate factory based in San Francisco’s Mission District and has since expanded to the Venetian in Las Vegas. We make chocolate from only two ingredients, cocoa beans and cane sugar, and travel to origins as often as we can to build good, trusting relationships with the producers who grow and ferment the beans we buy. Every chocolate bar we make starts with the bean, and now we’re looking for a Seasonal Pastry Assistant to help us showcase our single origin chocolate in our pastries during the busiest time of the year.
About the Job
Our pastries are inspired by the distinct flavor profiles of the cocoa beans we source, which means our recipes are continually evolving within a unique creative constraint. You will learn each of our recipes in detail and work with the team to meet the increased demand during the holiday season. Every day in the commissary kitchen (5010 S. Decatur Blvd.) starts early and ends with preparation of batters and doughs for the next day’s bake. We are looking for a seasonal pastry assistant who is excited about contributing to our pastry production and who takes delight working with a well-run, creative, and drama-free team. This is a seasonal position from August until early January 2025, 5 days/week from 7am-3pm or 8am-4pm. The days of the week are flexible. This role starts at $22.25/hour.
About You
You are a pro at consistency and refinement -- thorough, attentive, and precise with your work. Our kitchen’s success depends on how well we communicate with each other, take care of our own stations and messes, and keep our eyes on time-sensitive things like sugar on the burner. From preparing cookie dough and marshmallows for the upcoming day to refilling our inventory of chocolate drinks for the café, you willingly jump into the task with an eye for detail. We are looking for someone who is a good communicator, punctual, kind, fastidious, and eager to learn.
Responsibilities
- Prep work -- Prepare batters, doughs, and ganaches so that we can meet each day’s demand. Cut marshmallows, scoop dough, and other related prep tasks.
- Execute -- Follow through on daily assignments.
- Cleanliness and organization -- Keep the kitchen clean and organized and abide by all hygiene and safety best practices.
- Team player -- Willing to work hard and jump in when needed (e.g. sweep floors, wash dishes, lift heavy items.)
- Other tasks as necessary
Requirements
- Availability -- Available 5 days/week from 7am-3pm or 8am-4pm from August until early January 2025. The days of the week are flexible.
- Prior experience -- At least two years of previous pastry experience.
- Passion -- A passion for chocolate and pastry!
- Proactive and detail-oriented -- You don’t take short-cuts even when others might not notice.
- Communication skills -- You’re a good listener who asks questions when something doesn’t make sense.
- Positive, enthusiastic attitude -- People like to work with you, you prioritize a team win over your individual gain, and you proactively help to make this a great place to work by minimizing any drama or politics.
- Physical strength -- Comfortable doing repetitive tasks and standing for long periods of time.
How to Apply
Dandelion is growing and we are invested in employees who take ownership over their role and are interested in contributing in a bigger way with us. If you are interested, we’d like to see your resume and cover letter, including a paragraph about your favorite food experience or influence and what excites you about the prospect of working in a single-origin chocolate pastry kitchen. Keep in mind that we value passion, attitude, and hard work above just experience, so tell us what inspires you in food and why you would like to work with us
Company at a glance
Dandelion Chocolate is a bean-to-bar chocolate factory that began in the Mission District of San Francisco.
In early 2010, we opened our doors on Valencia Street after sharing our love of small-batch, single-origin chocolate with our friends and family for years. We source all of our cocoa beans ourselves and travel to origin to forge a mutually-beneficial relationship with global partners who grow and ferment cacao. We then roast, crack, sort, winnow, grind, refine, and temper small batches of beans, and then mold and package each bar. By sourcing high quality cocoa beans and carefully crafting them, we try to bring out the individual flavors and nuances of each bean.
Since then, we have opened more locations in San Francisco and one in Las Vegas. We produce out chocolate in our factory on 16th Street in San Francisco. In addition, our 16th Street factory is also home to our own pastry kitchen, Bloom chocolate salon, and confections kitchen. In addition to making our own chocolate and confections, we stock our shelves with bonbons and confections we make with collaborators we admire. Stop by our 16th Street Factory for a tour, classes on sourcing and making single-origin chocolate, or to see our chocolate makers in action while sipping a cup of hot chocolate.
Many thanks,
Todd
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