Required Years of Experience
2 years
Job Details
About Dalida
Dalida is a California Eastern Mediterranean restaurant rooted in heritage, craft, and community. We express the region’s depth and warmth through hyper-seasonal California ingredients, creating food that is soulful, refined, and deeply connected to place. Our hospitality is generous, human, and centered on the belief that many stories can share one table—and that every team member helps create that experience.
Dalida has already garnered significant acclaim, including:
• Recognition by the James Beard Foundation as a semifinalist for Best Chef: California
• Featured as “Recommended” in the Michelin Guide within six months of openingOur true success, however, comes from a diverse, inclusive team that grows, learns, and celebrates together.
The Opportunity
We are seeking a passionate and highly organized Pastry Sous Chef to join our culinary team. This role supports the Executive Chef in executing a thoughtful pastry program that reflects creativity, precision, and the highest standards of quality. The ideal candidate brings strong technical pastry skills, a collaborative spirit, and the ability to perform consistently in a high-volume, fast-paced fine dining environment.
Essential Duties & Responsibilities
- Prepare and execute desserts, and other pastry items following recipes and seasonal menus
- Assist in maintaining consistency, quality, and presentation standards across all pastry production
- Support daily pastry program prep and service, including plated desserts, components, and special menu items
- Ensure proper food storage, labeling, and temperature controls in accordance with food safety standards
- Monitor inventory levels and assist with ordering and organization of pastry ingredients and supplies
- Maintain clean, organized, and sanitary pastry workspaces, walk-ins, and equipment
- Assist with training, mentoring, and motivating pastry cooks and junior team members
- Collaborate with the culinary team on menu development, seasonal items, and special events
- Safely and effectively operate all pastry equipment and kitchen tools
- Multitask calmly and effectively under pressure during service and production periods
- Model professionalism, teamwork, and a positive attitude across the kitchen team
- Follow food allergy procedures and accommodate special dietary restrictions when needed
- Other duties as assigned by the Chef team
Required Qualifications & Competencies
- Previous experience in a pastry leadership role or significant experience as a pastry cook in a professional kitchen. An interest in or experience working with Eastern Mediterranean flavors is a plus.
- Strong foundation in classic and modern pastry techniques
- Passion for seasonal ingredients, balanced flavors, and refined presentation
- Highly organized with strong attention to detail and effective time-management skills
- Ability to work independently while communicating clearly with the culinary team
- Positive attitude with a strong team mentality
- Ability to train, mentor, and motivate team members
- Commitment to maintaining the highest standards of cleanliness and food safety
- Passion for hospitality and creating desserts that tell a story
Working Conditions & Physical Requirements
- Stand and walk 8–10 hours per shift
- Lift, carry, push, and pull up to 50 pounds (frequently up to 25 pounds).
- Work in hot, cold, and variable kitchen environments, including confined, busy, and noisy spaces.
- Maintain focus and multitask under pressure in a fast-paced fine-dining setting.
- Flexible schedule required, including nights, weekends, and holidays based on business needs and event operations.
- Navigate stairs, slick surfaces, and all kitchen areas safely.
- California Food Handler Certification (or ability to obtain within required timeframe).
- Competitive salary
- Paid time off
- Family meal everyday you work
- Generous dining in discounts
- 401K
- Health, Vision & Dental insurance
Dalida’s Commitment to Equity & Inclusion
Dalida is an equal-opportunity employer. We welcome candidates from all backgrounds, experiences, and identities. We believe that diverse perspectives strengthen our team, enrich our hospitality, and deepen our connection to the community we serve.
Compensation Details
Compensation: Salary ($75,000.00 - $85,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Uniforms, Family meal everyday yo work, subsidize health insurance
Required Skills
Creativity in Pastry Design
Ability to Adapt to Seasonal Changes in Menu
Strong Communication Skills Within a Team
Leadership Qualities in Training and Mentoring
Ability to Handle Stress in a Busy Kitchen Environment
Attention to Customer Preferences and Dietary Needs
Problem Solving Skills in a Fast Paced Setting
Time Management in a High Pressure Environment
Read more
Mediterranean
Fine Dining
Part of Dalida & Maria Isabel
We built Dalida on the hospitality, culture, fresh ingredients and familiar flavors of the Eastern Mediterranean. Our food is best enjoyed shared across the table. The legacy of Istanbul, once Constantinople, is greater than meets the eye. It's the palace and the countryside, the business and cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. From the Eastern-most to the Western-most point of the Western world, we tell a story of an Istanbul that could have been, a story of the Eastern Mediterranean that manifests itself in San Francisco, a city also built on seven hills, one that welcomes, empowers and celebrates all that want to be here.
We invite guests to follow the principle of “little little in the middle,” savoring an assortment of mezes while enjoying lively conversation with companions.
In addition to sourcing responsibly from nearby farms and purveyors and collaborating with local artists to decorate the restaurant’s interior, the team also works to select products with the lowest ecological footprint. In particular, they are committed to building flexible and plant-forward menus that give diners the option of having a fully vegetable-driven experience. Dalida’s team also strives for full utilization of ingredients, candying spent walnuts from their homemade nocino or making stock from limes that have already been juiced. Products that don’t get used go back into the park’s compost structure and are ultimately used to enrich the community garden where the chefs grow a number of their ingredients. And because they are leasing the space from the Presidio, proceeds from the restaurant also go towards supporting a national park site.
Of course, we put a great deal of thought into the food, beverages, music, design, and all the other details. However, the business of restaurants is all about the people who make it happen, and we put our team at the heart of this concept.
Awards / Distinctions
2025
20252024
2023
