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Apprentice Pastry Chef Jobs in Florida (NOW HIRING)

Queen Miami Beach

Pastry Cook

Miami Beach, FL

$17.25 - $21/hr

Meet with the Pastry Chef to review assignments, anticipated business levels, changes and other ... Certification of culinary training or apprenticeship preferred. * Demonstrates adequate pastry ...

Ocean Reef Club

Overnight Baker

Key Largo, FL

$12.75 - $16.50/hr

Culinary Reports To: Exec. Pastry Chef FLSA Status: Non-exempt, Hourly SUMMARY To assist the ... Two years of hands-on experience as an Apprentice or Baker student in a bakery or Boulangerie ...

Ocean Reef Club

Overnight Baker

Key Largo, FL · On-site

$12.75 - $16.50/hr

Culinary Reports To: Exec. Pastry Chef FLSA Status: Non-exempt, Hourly SUMMARY To assist the ... Two years of hands-on experience as an Apprentice or Baker student in a bakery or Boulangerie ...

Fontainebleau

Pastry | Commis I

Miami Beach, FL · On-site

$17.25 - $21/hr

Responsibilities Responsible to assist the Chef de Partie with the working requirements of the day ... Culinary training or accredited apprenticeship program preferred. * Relevant experience in a high ...

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Apprentice Pastry Chef information

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$8

$18

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How much do apprentice pastry chef jobs pay per hour?

As of Jul 26, 2026, the average hourly pay for apprentice pastry chef in Florida is $18.70, according to ZipRecruiter salary data. Most workers in this role earn between $13.65 and $23.37 per hour, depending on experience, location, and employer.

What are apprentice pastry chefs?

Apprentice pastry chefs are entry-level culinary professionals who work under the supervision of experienced pastry chefs to learn the skills and techniques required to create baked goods and desserts. Their responsibilities often include assisting with preparation, measuring ingredients, following recipes, and maintaining cleanliness in the kitchen. This role is designed to provide hands-on training and experience, allowing apprentices to develop their craft and eventually advance to higher positions within the pastry or baking field.

What are the key skills and qualifications needed to thrive as an Apprentice Pastry Chef, and why are they important?

To thrive as an Apprentice Pastry Chef, you need a strong grasp of basic baking techniques, attention to detail, and a passion for pastry arts, often complemented by formal culinary training or enrollment in a relevant program. Familiarity with kitchen equipment, food safety standards, and recipe management systems is typically required. Creativity, willingness to learn, teamwork, and time management are standout soft skills in this role. These skills and qualities ensure consistent, high-quality pastry production, support smooth kitchen operations, and foster professional growth in a demanding culinary environment.

What are some typical responsibilities and learning experiences an Apprentice Pastry Chef can expect during their training?

As an Apprentice Pastry Chef, you’ll be involved in a variety of hands-on tasks, such as preparing dough, baking pastries, decorating cakes, and maintaining kitchen cleanliness. You’ll work closely with experienced pastry chefs and learn essential techniques, including precise measuring, mixing, and presentation skills. The environment is often fast-paced, especially during busy service times, so adaptability and teamwork are key. Apprentices also gain insight into inventory management and may assist with menu development, providing a comprehensive foundation for future advancement in the pastry field.

What is the difference between Apprentice Pastry Chef vs Pastry Chef?

AspectApprentice Pastry ChefPastry Chef
CredentialsBasic culinary training, often in progressFormal culinary education or extensive experience
Work EnvironmentAssisting in pastry preparation under supervisionLeading pastry production, creating menus
ResponsibilitiesLearning techniques, supporting pastry teamDesigning recipes, managing pastry station

The main difference between an Apprentice Pastry Chef and a Pastry Chef is experience and responsibility level. An Apprentice Pastry Chef is in training, focusing on learning skills and assisting in the kitchen. A Pastry Chef has more experience, takes on leadership roles, and is responsible for creating and managing pastry menus.

What are the most commonly searched types of Pastry Chef jobs in Florida? The most popular types of Pastry Chef jobs in Florida are:
What are popular job titles related to Apprentice Pastry Chef jobs in Florida? For Apprentice Pastry Chef jobs in Florida, the most frequently searched job titles are:
What job categories do people searching Apprentice Pastry Chef jobs in Florida look for? The top searched job categories for Apprentice Pastry Chef jobs in Florida are:
What cities in Florida are hiring for Apprentice Pastry Chef jobs? Cities in Florida with the most Apprentice Pastry Chef job openings:
Apprentice Pastry Chef jobs near you
Infographic showing various Apprentice Pastry Chef job openings in Florida as of July 2026, with employment types broken down into 89% Full Time, 10% Part Time, and 1% Contract. Highlights an 100% Physical job distribution, with an average salary of $38,890 per year, or $18.7 per hour.

Pastry | Signature Dining Pastry Chef

Miami Beach Hospitality Careers | Fontainebleau Miami Beach - Careers

Miami Beach, FL

Full-time

Posted 10 days ago

Job description

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsibilities

General Summary of Duties:

Responsible to assist the Executive pastry chef and the assistant pastry chef with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.

Typical Physical/Mental Demands:

Requires mobility.  Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds.  Ability to work in confined spaces.  Sense of smell, taste, touch, and sound.  Eye/hand coordination and manual dexterity.  Ability to distinguish letters, symbols, and colors.  

Typical Working Conditions:

Work is performed in the kitchen locations of the property.  Exposure to chemical cleaning solvents.  Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.  Position is subject to varying levels of urgency and stress.

Examples of Duties (includes but is not limited to the following):

  • Oversee production and assist with the preparation of food.
  • Create and revise all basic recipes with Executive pastry chef and the assistant pastry chef.
  • Assist Executive pastry chef and assistant pastry chef with execution of production and product development.
  • Produce production list to ensure efficient execution of service.
  • Conduct inventory on a regular basis to ensure proper par levels.
  • Maintain an exceptional product knowledge, and attention to detail with decoration and taste quality.
  • Ensure food quality is superior and takes action to correct any irregularities.
  • Identify and safely use of all kitchen equipment.
  • Work as a team, assisting all guests and employee needs and inquiries.
  • Act as liaison with restaurant managers and serving staff.
  • Monitor occupancy forecasts to minimize waste and spoilage.
  • Arrange and organize culinary staff for outside catering and buffet attendance.
  • Provide recipes, training, and experience to all staff to adhere to the quality standards of the department.
  • Ensure all stations are properly set prior to service and make the necessary corrections if needed.
  • Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
  • Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
  • Schedule labor force and assign work for efficient use of equipment and personnel.
  • Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
  • Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.
  • Perform all duties as deemed necessary for the success of the department.             
    • Qualifications

    Performance Requirements (knowledge, skills and abilities):

    Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.  Knowledge of all kitchen equipment operations.  Ability to read, write, and understand English.  Ability to perform basic/intermediate math skills.  Ability to establish and maintain an effective working relationship with management, staff, and guests.  Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. 

    Education:

    High school education or equivalent.  Culinary or apprenticeship program preferred.

    Experience:

    Relevant experience in a high quality, high volume, and multi-unit operations preferred.  Two years supervisory experience preferred.

    License/Certificate:

    Food Safety Employee Training required.

    Employment Type: FULL_TIME

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