Job Description

An Opportunity for a Visionary Pastry Chef

We are seeking an exceptional pastry chef - a unique opportunity to lead and inspire within a creative, quality-driven kitchen.

This position is central to shaping our pastry and bread program, blending innovation with seasonality and craft. You’ll lead a talented team, setting the standard for excellence across all facets of production, while also contributing your own creative voice through thoughtful menu development and execution.

Key Responsibilities Include:

• Leadership in Production: Oversee all pastry and bread production, ensuring consistency, technical precision, and uncompromising quality.

• Creative Development: Conceptualize and execute new seasonal pastries with a progressive, refined approach. Develop standout laminated pastries with inventive flair.

• Collaborative Innovation: Curate weekly specials and specialty items — both independently and in collaboration with the team — driving creativity across the department.

• Catering Oversight: Supervise and coordinate all pastry-related catering efforts to ensure high standards in both presentation and execution.

• Hands-on Execution: Participate in the daily production and plating of all pastry and bakery offerings, maintaining excellence from mise en place to final garnish.

Core Duties & Expectations:

• Consistently execute and uphold the company’s recipes, techniques, and standards for flavor, texture, and presentation.

• Monitor product quality and portioning to meet internal benchmarks and guest expectations.

• Ensure timely, accurate deliveries and maintain high standards for product integrity across all incoming goods for the pastry department.

• Lead by example in cleanliness, food safety, and organizational efficiency — fostering a kitchen culture rooted in excellence and mutual respect.

• Actively participate in team meetings, representing the pastry department, sharing feedback, and contributing ideas.

• Support kitchen maintenance efforts, with a focus on pastry equipment and workspace hygiene, ensuring compliance with all local health and labor regulations.

Working Conditions & Professional Expectations:

• Must be available to work weekends and holidays, with shifts ranging from 8 to 12 hours.

• Represent the restaurant, ownership, and team with professionalism at all times.

• Foster a positive, collaborative environment — demonstrating leadership, adaptability, and clear communication.

• Adhere to all health and sanitation regulations, always prioritizing the safety and well-being of the team and guests.

• Contribute to a work culture that is inclusive, respectful, and creatively driven.

Qualifications:

• Minimum of 3 years of experience working a dedicated pastry station, with strong dessert plating and production skills. Minimum of 2 years in a management position.

• California Food Handler’s Certification required.

• A passion for innovation, a keen eye for detail, and the ability to lead through collaboration and example.

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