Seasonal Pastry Assistant
Dandelion Chocolate is a bean-to-bar chocolate factory based in San Francisco’s Mission District and Las Vegas. We make chocolate from only two ingredients—cocoa beans and cane sugar—and travel to origins to build trusting relationships with producers. Every chocolate bar starts with the bean, and we’re looking for a Seasonal Pastry Assistant to help showcase our single-origin chocolate in pastries during the holiday season.
About the role
Our pastries are inspired by the distinct flavor profiles of the cocoa beans we source, so recipes continually evolve within a unique creative constraint. You’ll learn each recipe in detail and work with the team to meet increased holiday demand. The role is seasonal from August 17th, 2026 to early January 2027, 5 days a week (flexible days) from 7:00 AM–3:00 PM or 8:00 AM–4:00 PM, in our commissary kitchen at 5010 S. Decatur Blvd.
Responsibilities
- Prepare batters, doughs, and ganaches to meet daily demand
- Cut marshmallows, scoop dough, and complete other prep tasks
- Execute daily assignments following established recipes
- Maintain cleanliness and organization, adhering to hygiene and safety best practices
- Support the team as needed (e.g., sweep floors, wash dishes, lift heavy items)
- Perform other tasks as necessary
Requirements
- Available 5 days a week from 7:00 AM–3:00 PM or 8:00 AM–4:00 PM, August 17th, 2026–early January 2027 (flexible days)
- At least two years of previous pastry experience
- Passion for chocolate and pastry
- Proactive, detail-oriented, and unwilling to take shortcuts
- Strong communication skills and a good listener
- Positive, enthusiastic attitude with a focus on team success
- Comfortable with repetitive tasks and standing for long periods
Pay
$22.25 per hour
Schedule
35–40 hours per week, 5 days a week (flexible days), 7:00 AM–3:00 PM or 8:00 AM–4:00 PM. Seasonal position from August 17th, 2026 to early January 2027.