Company description In French, anyone may greet another with “bonjour,” while loved ones and best of friends say “coucou.”

 

Cou Cou Rachou is our way of sharing a warm hello and welcoming you into our world of butter-laden goods.

The vision for Cou Cou Rachou began, as does many a good thing, around a table. Raised in a large family whose door was always open for hospitality, pastry chef Rachel De Jong grew up prizing the power of food to delight and draw people together. After receiving her certificate in pastry from Le Cordon Bleu in Paris, Rachel spent a decade honing her art in restaurant kitchens on both American coasts, serving as pastry chef alongside such internationally acclaimed chef restaurateurs as Patrick O’Connell (The Inn at Little Washington) and Ludo Lefevbre (Los Angeles’ Petit Trois).

Now, she’s returned to her roots in the Blue Ridge, sifting the best of her recipes crafted and lessons gleaned to open a bakery that makes people feel good. Cou Cou Rachou breads and pastries knead the traditional with the whimsical, the indulgent with the wholesome, creating an inviting environment where palates are pleased, guests become amis, and bonjours turn to coucous.

Job description

Assistant Baker

This position is responsible for execution of bread production, with assistance to pastry production at Cou Cou Rachou in conjunction with the Lead Baker. You will report to the Lead Baker and Assistant Pastry Chef, working closely with the pastry cooks and Executive Pastry Chef. Duties and responsibilities of the Assistant Baker include but are not limited to:

 

Communication and time management:

• Briefing with direct management upon arrival and prior to departure
• Assessing needs, pars, and inventories to evaluate and execute daily task list
• Connecting with management on scheduling needs or changes

 

Daily production of breads, pastries, and all-day dessert menu items. Tasks handled according to priority and training.

• Executing afternoon bread bake-off with efficiency to hit delivery timelines 
• Executing evening bread task list of shaping breads, making pre-ferments
• Cookie doughs, pie doughs and baking
• General food handling, portioning, and recipe execution
• Maintenance and consideration of “Peggy Day” as well as all needed poolish, levain, preferments
• Viennoiserie production, shaping, proofing, and baking
• Assisting management in product quality control, understanding expectations of product taste, appearance, and quantity

 

Rotation and organization of pastries and mise en place in coordination with bakers and retail

• Proper storage and use of FIFO with any food items/ingredients
• Wholesale and retail order organization and communication
• Setting and organizing product for case display & backup stock

 

Daily cleaning and organization of pastry area, proper use and care of equipment

• Sweeping, mopping as needed and after each shift
• Detailing of sheeter, tabletop mixer, large stand mixer, and all small equipment after each use
• Organization of pastry items in dry storage, walk-ins, and freezers (as well as coordination and assistance with overall kitchen/property cleanliness)
• Proper operation of all ovens, stovetops, and any large kitchen equipment including sufficient cleaning after use
• Working knowledge of proper food handling and sanitation techniques

 

All employees must be able to work weekends and holidays. Employees must be able to lift 50 pounds, stand and work on their feet for long periods of time, and are comfortable with early morning shifts. This position is offered as a full time (minimum 40 hours per week) schedule, with compensation at an hourly rate of $16, plus tip share.

Compensation this position is : hourly, $15-20/hr Application instructions Deadlineno deadline