Pastry Chef Jobs
Pastry Chef jobs are open across hotels, restaurants, bakeries, and catering companies, at every level from entry-level prep cook to executive pastry chef, with specializations in artisan bread, chocolatier work, and wedding or event cakes. See the openings below and apply to the ones that match your experience.
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Job Summary
The Pastry Chef is responsible for preparing and baking a variety of goods, including: cakes, cookies, pies, pastries, breads, etc. using both traditional and modern recipes. This position develops creative and innovative desserts to enhance menus across Santa Cruz Seaside Company businesses. Additional responsibilities include: managing ingredient inventory, maintaining equipment, guiding and training staff, and ensuring compliance with sanitation and safety standards.
Unique Job Requirements
This is a unique opportunity to join the Boardwalk's great Guest Service Team. Must provide exceptional Guest Service by acknowledging and greeting all Guests and exemplify outstanding service to our Guests by owning the key Guest Service Principles: Smile, Welcome, Eye Contact, Lift the Experience, Leave them Well.
Must be able to work a varied work schedule; 7 days a week including evenings, weekends and holidays. May work as early as 4:00 am to as late as 2:00 am. Schedule will vary depending on season. May not wear jewelry or false nails. Must obtain a CA Food Handler card within 30 days of hire, or show proof of existing CA Food Handler card. Must obtain ServeSafe Manager certification within one year.
Job Tasks
Operate and manage the pastry section of the kitchen while coordinating with the Banquet Chef and Culinary Assistant managers to maintain an efficient and successful working environment
Prepare ingredients and safely operate baking equipment.
Create pastries, baked goods and confections by following established recipes and quality standards.
Ensure all pastry items are prepared using high quality, fresh ingredients.
Collaborate with Chefs and the Marketing team to coordinate dessert offerings for the main catering menu.
Develop new recipes for seasonal menus and special events.
Meet with customers to discuss details and plan custom made desserts and pastries for special occasions.
Monitor inventory levels of baking ingredients and supplies.
Order supplies, ingredients and equipment for the pastry section as needed and with budget guidelines.
Ensure the pastry section complies with all health, safety, sanitation, and food handling regulations.
Supervise, guide, and train team members as needed.
Greet every Guest and answer Guest's questions and provide consistent, friendly and helpful Guest Service.
Oversee preparation and presentation of Commissary food items.
Communicate and make production recommendations based on sales reports and product demand.
Coordinate with Chef/Kitchen Manager to establish daily production request orders.
Ensure Boardwalk food displays are rotated daily to ensure FIFO.
Ensure delivery of food orders to restaurant locations by established time line and maintain proper levels.
Maintain inventories of paper and plastic goods for use by production team for deli and commissary items.
Complete food production requests.
Responsible for placing food orders for deli & commissary needs.
Clean equipment and maintain work area to meet a high level of cleanliness.
Control food waste.
Make recommendations for improvements of menu, quality, maintenance and equipment use.
Maintain daily product transfer forms used by finance to transfers costs to Food Service locations.
Participate in event planning meetings to ensure proper and current information is available for effective and efficient operation of kitchen.
Maintain high standards of sanitation.
Practice and maintain Food HACCP and Safety standards.
Ability to obtain a food handler card within 30 days of hire.
Other duties as assigned.
Relationships (Internal)
All levels of Santa Cruz Seaside Company Team Members.
Relationships (External)
Minimum interaction with Guests.
Qualifications: Training and Experience
3-year proven experience as Pastry Chef, Supervising or Lead Baker.
Baking and Pastry Degree from an accredited culinary school/program preferred.
Great attention to detail.
Creative flair and a passion for experimenting with new dessert concepts.
Strong organizational, multitasking and leadership skills.
Time management proficiency.
In depth knowledge of sanitation principles, food preparation and baking techniques.
Working knowledge of baking with ingredient limitations (pastries that are gluten free, dairy free, sugar free, etc.)
Knowledge, Skills and Abilities
Ability to train Team members
Ability to follow and enforce all food safety regulation and controls.
Ability to comply and enforce all food service departmental and company policies.
Ability to use a knife and be proficient in knife techniques.
Ability to follow verbal and written directions.
Ability to perform repetitive work such as slicing and dicing.
Ability to use proper back safety techniques.
Ability to quickly learn methods for using various equipment: slicer, steamer, commercial ovens, etc.
Ability to effectively clean and sanitize work areas to a high level of cleanliness.
Ability to handle high volume production.
Ability to be safety conscious for self and others.
Ability to communicate effectively.
Ability to meet production output requirements.
Ability to obtain CA Food Handler card within 30 days of hire.
Ability to obtain ServeSafe Manager certification within one year.
Physical Requirements
Able to stand and walk for extended periods, up to eight or more hours per shift.
Able to frequently bend, stoop, kneel, crouch, stretch, twist, and reach while performing baking, decorating, cleaning, and inventory tasks.
Able to work at a fast pace and move safely throughout kitchen, bakery, storage, and production areas.
Able to lift, carry, push, and pull ingredients, supplies, equipment, and finished products weighing up to 50 pounds.
Able to transport baking ingredients, trays, racks, boxes, and other kitchen materials throughout the facility.
Bi-manual dexterity and fine motor skills sufficient to prepare, decorate, portion, package, and present baked goods and pastries.
Able to perform repetitive hand and arm motions including mixing, kneading, rolling dough, piping, frosting, whisking, slicing, and decorating products.
Able to safely operate commercial baking equipment including mixers, ovens, proofers, slicers, and other bakery equipment.
Able to reach above shoulder level and below waist level to retrieve and store ingredients, supplies, and finished products.
Able to work in varying temperatures, including exposure to hot ovens, steam, refrigeration, and freezer environments.
Able to work around flour dust, food allergens, cleaning chemicals, and other common bakery and kitchen substances while following safety procedures.
Able to read recipes, production sheets, inventory records, purchase orders, labels, temperature logs, and computer screens.
Able to distinguish colors, textures, and product appearance to ensure quality, consistency, and presentation standards are met.
Able to hear conversations, verbal instructions, timers, alarms, and equipment signals in a busy kitchen environment.
Able to climb stairs and use step stools or ladders safely when accessing supplies or storage areas.
Able to maintain continuous manual dexterity and visual focus for detailed pastry decorating and finishing work.
Able to work safely on wet, slippery, or uneven surfaces while adhering to established safety procedures.
Licenses / Insurance
N/A
Testing Upon Offer or Hire
Reference Check
Criminal Background Check
Drug Screen
Job Summary
The Pastry Chef is responsible for preparing and baking a variety of goods, including: cakes, cookies, pies, pastries, breads, etc. using both traditional and modern recipes. This position develops creative and innovative desserts to enhance menus across Santa Cruz Seaside Company businesses. Additional responsibilities include: managing ingredient inventory, maintaining equipment, guiding and training staff, and ensuring compliance with sanitation and safety standards.
Unique Job Requirements
This is a unique opportunity to join the Boardwalk's great Guest Service Team. Must provide exceptional Guest Service by acknowledging and greeting all Guests and exemplify outstanding service to our Guests by owning the key Guest Service Principles: Smile, Welcome, Eye Contact, Lift the Experience, Leave them Well.
Must be able to work a varied work schedule; 7 days a week including evenings, weekends and holidays. May work as early as 4:00 am to as late as 2:00 am. Schedule will vary depending on season. May not wear jewelry or false nails. Must obtain a CA Food Handler card within 30 days of hire, or show proof of existing CA Food Handler card. Must obtain ServeSafe Manager certification within one year.
Job Tasks
Operate and manage the pastry section of the kitchen while coordinating with the Banquet Chef and Culinary Assistant managers to maintain an efficient and successful working environment
Prepare ingredients and safely operate baking equipment.
Create pastries, baked goods and confections by following established recipes and quality standards.
Ensure all pastry items are prepared using high quality, fresh ingredients.
Collaborate with Chefs and the Marketing team to coordinate dessert offerings for the main catering menu.
Develop new recipes for seasonal menus and special events.
Meet with customers to discuss details and plan custom made desserts and pastries for special occasions.
Monitor inventory levels of baking ingredients and supplies.
Order supplies, ingredients and equipment for the pastry section as needed and with budget guidelines.
Ensure the pastry section complies with all health, safety, sanitation, and food handling regulations.
Supervise, guide, and train team members as needed.
Greet every Guest and answer Guest's questions and provide consistent, friendly and helpful Guest Service.
Oversee preparation and presentation of Commissary food items.
Communicate and make production recommendations based on sales reports and product demand.
Coordinate with Chef/Kitchen Manager to establish daily production request orders.
Ensure Boardwalk food displays are rotated daily to ensure FIFO.
Ensure delivery of food orders to restaurant locations by established time line and maintain proper levels.
Maintain inventories of paper and plastic goods for use by production team for deli and commissary items.
Complete food production requests.
Responsible for placing food orders for deli & commissary needs.
Clean equipment and maintain work area to meet a high level of cleanliness.
Control food waste.
Make recommendations for improvements of menu, quality, maintenance and equipment use.
Maintain daily product transfer forms used by finance to transfers costs to Food Service locations.
Participate in event planning meetings to ensure proper and current information is available for effective and efficient operation of kitchen.
Maintain high standards of sanitation.
Practice and maintain Food HACCP and Safety standards.
Ability to obtain a food handler card within 30 days of hire.
Other duties as assigned.
Relationships (Internal)
All levels of Santa Cruz Seaside Company Team Members.
Relationships (External)
Minimum interaction with Guests.
Qualifications: Training and Experience
3-year proven experience as Pastry Chef, Supervising or Lead Baker.
Baking and Pastry Degree from an accredited culinary school/program preferred.
Great attention to detail.
Creative flair and a passion for experimenting with new dessert concepts.
Strong organizational, multitasking and leadership skills.
Time management proficiency.
In depth knowledge of sanitation principles, food preparation and baking techniques.
Working knowledge of baking with ingredient limitations (pastries that are gluten free, dairy free, sugar free, etc.)
Knowledge, Skills and Abilities
Ability to train Team members
Ability to follow and enforce all food safety regulation and controls.
Ability to comply and enforce all food service departmental and company policies.
Ability to use a knife and be proficient in knife techniques.
Ability to follow verbal and written directions.
Ability to perform repetitive work such as slicing and dicing.
Ability to use proper back safety techniques.
Ability to quickly learn methods for using various equipment: slicer, steamer, commercial ovens, etc.
Ability to effectively clean and sanitize work areas to a high level of cleanliness.
Ability to handle high volume production.
Ability to be safety conscious for self and others.
Ability to communicate effectively.
Ability to meet production output requirements.
Ability to obtain CA Food Handler card within 30 days of hire.
Ability to obtain ServeSafe Manager certification within one year.
Physical Requirements
Able to stand and walk for extended periods, up to eight or more hours per shift.
Able to frequently bend, stoop, kneel, crouch, stretch, twist, and reach while performing baking, decorating, cleaning, and inventory tasks.
Able to work at a fast pace and move safely throughout kitchen, bakery, storage, and production areas.
Able to lift, carry, push, and pull ingredients, supplies, equipment, and finished products weighing up to 50 pounds.
Able to transport baking ingredients, trays, racks, boxes, and other kitchen materials throughout the facility.
Bi-manual dexterity and fine motor skills sufficient to prepare, decorate, portion, package, and present baked goods and pastries.
Able to perform repetitive hand and arm motions including mixing, kneading, rolling dough, piping, frosting, whisking, slicing, and decorating products.
Able to safely operate commercial baking equipment including mixers, ovens, proofers, slicers, and other bakery equipment.
Able to reach above shoulder level and below waist level to retrieve and store ingredients, supplies, and finished products.
Able to work in varying temperatures, including exposure to hot ovens, steam, refrigeration, and freezer environments.
Able to work around flour dust, food allergens, cleaning chemicals, and other common bakery and kitchen substances while following safety procedures.
Able to read recipes, production sheets, inventory records, purchase orders, labels, temperature logs, and computer screens.
Able to distinguish colors, textures, and product appearance to ensure quality, consistency, and presentation standards are met.
Able to hear conversations, verbal instructions, timers, alarms, and equipment signals in a busy kitchen environment.
Able to climb stairs and use step stools or ladders safely when accessing supplies or storage areas.
Able to maintain continuous manual dexterity and visual focus for detailed pastry decorating and finishing work.
Able to work safely on wet, slippery, or uneven surfaces while adhering to established safety procedures.
Licenses / Insurance
N/A
Testing Upon Offer or Hire
Reference Check
Criminal Background Check
Drug Screen
Pastry Chef Jobs by Experience Level
See All 303+ Pastry Chef Jobs
Find roles that match your experience and apply in just a few clicks.
Find Pastry Chef JobsPastry Chef Job Market
Who's Hiring
- CSC Generation52
- Kneaders Bakery & Cafe15
- AVI Foodsystems9
- Marriott International5
- Morrison Living3
Top Industries Hiring
- Retail
- Food & Beverage
- Technology & Software
- Education
- Sports & Recreation
What Employers Look For
The qualifications that appear most often in pastry chef jobs.
- Proven experience in a professional pastry or baking kitchen
- Proficiency in classic French pastry techniques and modern plating
- Ability to manage high-volume production under time pressure
- Current food handler or food manager certification
- Formal culinary or pastry arts training or equivalent work experience
- Knowledge of food safety standards and HACCP principles
Tips for Your Pastry Chef Job Search
Tailor your resume to each kitchen type
A hotel pastry kitchen and an independent bakery look for different things. Highlight high-volume production experience for hotel roles and artisan technique for boutique operations. Swap out your top bullet points to match each posting before you apply.
Apply early to roles that fit
Migrate Mate lists pastry chef openings from across the United States in one place, so you can find roles that match and apply directly to each listing.
Document your portfolio before applying
Pastry hiring managers often ask for photos of finished work during or before interviews. Build a clean visual portfolio organized by category, such as entremets, viennoiserie, or sugar work, so you can share it quickly when a listing requests samples.
Read the posting for required certifications
Many employers require a current food handler or food manager certification before your first day. Check each listing carefully and renew yours before applying, because gaps here can disqualify you before a hiring manager even reads your resume.
Prepare a practical skills demo for interviews
Pastry chef interviews frequently include a working trial or timed practical assessment instead of, or alongside, a traditional interview. Know your timing on core techniques like tempering chocolate or laminating dough so you can perform confidently under observation.
Negotiate schedule alongside compensation
Pastry roles often start at 4 or 5 a.m. or run through weekend service. Ask about the weekly schedule and days off during the offer stage, not after you accept, because shift structure affects burnout and long-term fit as much as the pay itself.
Pastry Chef Jobs: Frequently Asked Questions
Which companies are hiring the most pastry chefs?
The companies hiring the most pastry chefs right now include CSC Generation, Kneaders Bakery & Cafe, and AVI Foodsystems, with the largest share of openings in Florida, California, and Texas, based on current listings on Migrate Mate as of September 2026. Hospitality groups and hotel brands tend to post the highest volume of openings consistently.
How many pastry chef jobs are remote?
About 1% of pastry chef openings are fully remote or hybrid as of September 2026, since most pastry work requires physical presence in a professional kitchen. The sub-areas most likely to offer remote or flexible arrangements include recipe development consulting, food styling for media, and pastry curriculum writing for culinary programs.
How do you become a pastry chef?
You become a pastry chef by building a foundation in baking and pastry technique, either through a formal culinary or pastry arts program or through apprenticeship-style work in a professional kitchen. From there, you move through pastry cook and pastry sous chef roles, developing a specialty and building a portfolio of finished work. Earning a food manager certification strengthens your candidacy at each stage.
Can you get hired as a pastry chef with little experience?
You can get hired in entry-level pastry cook or prep roles with limited experience if your fundamentals are solid and your portfolio shows what you can produce. Focus on smaller independent bakeries or hotel banquet kitchens, which often hire and train from within. Demonstrating reliability, knife skills, and basic mise en place discipline matters more than a long resume at this stage.
What does the pastry chef interview process look like?
The pastry chef interview process typically starts with a phone or video screen to confirm your background and availability, followed by an in-person interview with the executive chef or food and beverage director. Many employers add a working trial or practical assessment where you produce one or two items under kitchen conditions. Bringing a physical or digital portfolio of your work is expected at the in-person stage.
Where can I find and apply to pastry chef jobs?
You can find and apply to pastry chef jobs on Migrate Mate, which lists current openings from across the United States in one place. Search for roles that match your experience level and specialization, then apply directly to each listing that fits.
See All 303+ Pastry Chef Jobs
Find roles that match your experience and apply in just a few clicks.
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