Pastry Chef

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.