Pastry Chef

Key Responsibilities

• Prepare, bake, and plate all desserts, breads, and pastry items with precision, consistency, and attention to detail.

• Develop and execute pastries that align with the restaurant’s refined Italian comfort food concept — balancing rustic warmth with technical finesse.

• Follow and refine recipes for consistent results, ensuring quality, flavor, and presentation standards are met daily.

• Set up and maintain the pastry station with all necessary ingredients, equipment, and mise en place prior to each service.

• Manage daily prep lists, production schedules, and inventory for pastry and dessert components.

• Ensure all prepped items are properly stored, labeled, and dated in accordance with health and safety standards.

• Oversee bread and dough preparation (e.g., focaccia, tarts, crostate, and seasonal specialties).

• Conduct regular quality and temperature checks for pastry items, equipment, and refrigeration units.

• Collaborate closely with the Executive Chef and Sous Chefs to coordinate plating, service timing, and seasonal menu development.

• Maintain a clean, organized, and efficient pastry kitchen at all times, including deep cleaning and equipment care.

• Train and mentor pastry assistants or cooks in techniques, timing, and consistency.

• Support menu innovation — contribute ideas for seasonal desserts, gelato/sorbet programs, and special events.

• Uphold a culture of respect, collaboration, and professionalism in the kitchen.

Qualifications

• 2–4 years of experience in a professional pastry or bakery environment (restaurant or hotel preferred).

• Strong knowledge of pastry fundamentals: doughs, custards, creams, tempering chocolate, and plated dessert composition.

• Experience working with Italian and Mediterranean desserts a plus.

• Ability to follow and scale recipes precisely while exercising creativity and adaptability.

• Organized, efficient, and able to manage multiple components and time-sensitive plating during service.

• Punctual, reliable, and able to work well in a collaborative kitchen environment.

• Excellent communication and time management skills.

• Able to thrive under pressure and maintain composure in a high-volume setting.

• Valid California Food Handler’s Certification required.

Compensation & Benefits

• Salary $75,000 - 85,000 (based on experience)

• Open Tuesday through Sunday for lunch and dinner.

• Medical, Dental, and Vision insurance.

• Paid Time Off (PTO).

• Opportunities for creative input and menu development.