Job description
Join Luxe Crumbs Bakery, a premium artisan bakery renowned for elevated pastries and breads. We are seeking a seasoned Head Pastry Chef to lead our pastry program in Los Angeles.
In this role, you will oversee all pastry production, lead a team of bakers and pastry assistants, develop seasonal menus, ensure consistent quality, and maintain the highest standards of food safety and cleanliness.
Responsibilities and opportunities include collaborating with the Executive Chef, implementing recipe testing, training staff, optimizing production workflows, and managing supplier relationships.
We offer a competitive salary, health benefits, paid time off, staff discounts, and opportunities to participate in industry events and local collaborations.
Responsibility
- Oversee daily pastry production for all outlets, events, and wholesale operations with a focus on consistency and quality.
- Lead, mentor, and schedule a team of bakers and pastry assistants; cultivate a positive, high-performance kitchen culture.
- Develop and test new pastry recipes and seasonal menus; balance artistry with cost control and production feasibility.
- Manage inventory, ingredient orders, equipment maintenance, and waste reduction to optimize profitability.
- Ensure strict adherence to food safety, HACCP, sanitation, and health department standards; prepare for inspections.
- Collaborate with the Executive Chef and culinary team on menu planning, portion control, and presentation standards.
- Monitor COGS, pricing strategies, and yield to maximize margins without compromising quality.
- Maintain exceptional pastry presentation and plating across all channels, including retail displays and special events.
Qualification
- 5+ years of pastry leadership in a bakery, hotel, or fine-dining environment.
- Proven track record in crafting high-end pastries and laminated doughs; strong emphasis on croissants, tarts, and chocolates.
- Demonstrated leadership, training, and team-building skills with a collaborative mindset.
- Expertise in recipe development, menu design, cost control, and inventory management.
- Deep knowledge of food safety, HACCP, sanitation protocols, and regulatory compliance.
- Excellent time management, planning, and ability to operate effectively in a high-volume setting.
- Bachelor's degree in Culinary Arts or equivalent preferred; professional certifications a plus.
- Fluent English communication; ability to work cross-functionally with culinary, operations, and front-of-house teams.