Pastry Chef / Baker

Pastry Chef / Baker Emvested Consulting Los Angeles, CA Job Details Full-time $34 - $36 an hour 1 hour ago Benefits Health insurance Dental insurance Paid time off Vision insurance Opportunities for advancement Qualifications Menu design Teamwork Operations management Staff scheduling High school diploma or GED Team development Production planning Managing kitchen staff Food Handler Certification Full Job Description Job Overview Operating a high-volume bakery within a mission-driven kitchen is not simply about producing baked goods. It requires technical skill, consistency, creativity, and a deep commitment to quality and efficiency at scale. The Pastry Chef / Baker is responsible for leading all bakery operations of The Original Pantry Cafe, ensuring that breads, pastries, and desserts are produced daily to meet volume needs while maintaining high standards. Reporting to the Executive Chef, the Pastry Chef / Baker oversees the day-to-day bakery production, including preparation, baking, and distribution of all baked goods. This role leads a team of bakers and support staff, ensuring proper techniques, food safety, and efficient workflow. The position requires strong scratch baking skills, with all products made from raw ingredients whenever possible, and the ability to creatively utilize donated goods to reduce waste. The primary focus of this role is both production and leadership. The Pastry Chef / Baker is directly responsible for output, quality, and consistency of all bakery items, while also developing team members, maintaining standards, and contributing to the overall kitchen culture. Responsibilities Team Leadership & Supervision Prepare and bake breads, pastries, and desserts according to production schedules and volume requirements. Train and mentor team members in baking techniques, food safety, and proper equipment use. Assist in hiring, onboarding, scheduling, and disciplinary actions for bakery staff. Assist in hiring, training, and disciplinary actions for kitchen team members. Foster a culture of respect, accountability, and continuous learning within the bakery team. Food Production & Quality Cook food according to menus, special dietary or nutritional restrictions, and volume requirements. Demonstrate mastery of scratch baking techniques, producing items from raw ingredients without reliance on pre-made products. Ensure consistency, quality, and timely production of all baked goods. Adapt recipes and production plans based on available donated ingredients. Maintain portion control and proper presentation standards. Support overall kitchen operations as needed during high-volume service. Menu Planning & Special Events Collaborate with the Executive Chef on bakery menu planning and recipe development. Develop seasonal and event-specific baked goods based on available ingredients and operational needs. Assist in preparation and execution of special events and large-scale meal services. Food Safety & Sanitation Maintain strict adherence to food safety and sanitation standards. Ensure all bakery equipment, tools, and workspaces are cleaned and maintained daily. Conduct regular deep cleaning and organization of bakery storage areas. Monitor product freshness, labeling, and proper storage procedures. Report maintenance or equipment issues promptly. Inventory, Logistics & Budget Assist with ordering bakery ingredients and supplies under the direction of the Chef de Cuisine. Track inventory levels and ensure proper stock rotation. Maintain records of production quantities and ingredient usage. Coordinate with the Kitchen Logistics Team for distribution and delivery needs. Contribute to minimizing waste through efficient production and ingredient use. Qualifications High school diploma or GED required; culinary arts degree or vocational training preferred. Minimum 5 years of professional culinary experience in a high-volume kitchen; institutional, catering, or large-scale food service environment preferred. Demonstrated experience supervising or leading a kitchen team, including involvement in hiring, training, scheduling, and performance management. Experience managing inventory, placing product orders, and tracking food use and expenditures.

Join us if you're eager to bring your culinary talents to life in a vibrant setting where creativity is celebrated! We are committed to providing paid positions that support your growth as a pastry professional while delivering exceptional baked goods that delight our customers. Valid food handler certification required or must be obtained within 30 days of hire. Ability to lift, carry, push, and pull up to 50 lbs. and regularly bend and stoop throughout the shift. Ability to work weekends, holidays, and variable hours as required by kitchen operations. Legal authorization to work in the United States. Strong knowledge of baking fundamentals, including breads, pastries, and desserts. Ability to execute high-volume scratch baking with consistency and efficiency. Team leadership and coaching; ability to set standards, address performance, and build a kitchen culture rooted in respect and inclusion. Menu planning and recipe development in collaboration with senior culinary leadership. Working knowledge of food safety regulations and sanitation standards. Inventory management and budget awareness.

Pay:

$34.00 - $36.00 per hour

Benefits:

Dental insurance Health insurance Opportunities for advancement Paid time off Vision insurance

Work Location:

In person