Job description
We are seeking a visionary Senior Pastry Chef to lead the artistry and production at Crown & Crust Bakehouse in Los Angeles. The ideal candidate will combine technical mastery with creative leadership to craft premium pastries, desserts, and seasonal specialties that delight our guests and elevate our brand.
As a key member of our culinary leadership, you will oversee recipe development, production planning, quality control, and staff development. You will collaborate with the head chef and operations team to maintain consistent quality while optimizing efficiency and waste reduction. This role requires hands-on baking with a strong focus on scale, accuracy, and high-end presentation.
Responsibility
- Lead and mentor the pastry team, ensuring exceptional quality, consistency, and productivity across all stations.
- Develop and test new dessert menus, seasonal specialties, and holiday offerings that align with brand standards.
- Oversee production planning, recipe scaling, costing, and portion control to optimize yield and minimize waste.
- Ensure strict adherence to food safety, HACCP, and sanitation guidelines; maintain clean and organized workstations.
- Train staff on proper pastry techniques, glazing, finishing, and plating to achieve premium presentation.
- Collaborate with procurement for quality ingredients and vendor relationships; forecast needs and manage inventory.
- Maintain and document standardized recipes, yields, and quality metrics for consistent execution.
- Lead by example during high-volume periods and special events, ensuring on-time delivery and guest satisfaction.
Qualification
- Bachelor's degree in Pastry Arts, Culinary Arts, or equivalent experience; professional certification a plus.
- Minimum 5 years of hands-on pastry experience in a high-volume or boutique bakery; leadership experience preferred.
- Expertise in laminated doughs (croissants, danishes), chocolates, sugar work, petite desserts, and decorative finishing.
- Strong knowledge of scale-up production, recipe costing, and inventory management.
- Proficiency with food safety regulations, HACCP, Allergen management, and sanitation standards.
- Excellent palate, sensory evaluation skills, and eye for detail in plating and presentation.
- Proven leadership, communication, and training abilities; ability to manage under pressure and meet deadlines.
- Creative mindset with willingness to experiment and drive menu innovation while maintaining brand integrity.