Executive Chef
$67K - $92K/yr
Reporting to the Operations Manager and Assistant Manager, the Executive Chef oversees menu ... Pastry / Bakery * Butchery * Banquets and massservice operations * Proficiency with Microsoft Excel ...
Executive Chef
$67K - $92K/yr
Reporting to the Operations Manager and Assistant Manager, the Executive Chef oversees menu ... Pastry / Bakery * Butchery * Banquets and massservice operations * Proficiency with Microsoft Excel ...
Executive Chef
Boise, ID · On-site
$67K - $92K/yr
Reporting to the Operations Manager and Assistant Manager, the Executive Chef oversees menu ... Pastry / Bakery * Butchery * Banquets and mass-service operations * Proficiency with Microsoft ...
Executive Chef
Boise, ID · On-site
$67K - $92K/yr
Reporting to the Operations Manager and Assistant Manager, the Executive Chef oversees menu ... Pastry / Bakery * Butchery * Banquets and mass-service operations * Proficiency with Microsoft ...
Assistant Pastry Chef information
See Meridian, ID salary details
$11.28 - $13.50
13% of jobs
$14.94 is the 25th percentile. Wages below this are outliers.
$13.50 - $15.71
19% of jobs
$15.71 - $17.93
6% of jobs
$17.93 - $20.14
8% of jobs
The median wage is $21.43 / hr.
$20.14 - $22.36
6% of jobs
$22.36 - $24.57
5% of jobs
$24.57 - $26.79
5% of jobs
$26.79 - $29
6% of jobs
$29.97 is the 75th percentile. Wages above this are outliers.
$29 - $31.22
13% of jobs
$31.22 - $33.43
11% of jobs
$33.43 - $35.65
7% of jobs
$11
$23
$35
How much do assistant pastry chef jobs pay per hour?
As of Aug 25, 2026, the average hourly pay for assistant pastry chef in Meridian, ID is $23.24, according to ZipRecruiter salary data. Most workers in this role earn between $14.90 and $30.48 per hour, depending on experience, location, and employer.
What does an assistant pastry chef do?
An Assistant Pastry Chef works under the supervision of the head pastry chef to help prepare, bake, and decorate pastries, desserts, and baked goods. Their daily tasks typically include measuring ingredients, mixing doughs or batters, monitoring baking times, and ensuring cleanliness in the pastry kitchen. Additionally, they may assist in developing new recipes, organizing inventory, and maintaining high standards of food presentation and safety. This role requires attention to detail, creativity, and the ability to work efficiently in a fast-paced environment.
What are the key skills and qualifications needed to thrive as an assistant pastry chef?
To thrive as an Assistant Pastry Chef, you need a solid understanding of baking techniques, pastry preparation, and food safety, often supported by a culinary degree or relevant work experience. Familiarity with commercial kitchen equipment, ingredient measurement systems, and HACCP certification is typically required. Attention to detail, creativity, teamwork, and time management are crucial soft skills that set exceptional candidates apart. These skills ensure consistent product quality, smooth kitchen operations, and the ability to innovate under pressure in a professional pastry environment.
What are some common challenges faced by an assistant pastry chef in a professional kitchen?
As an Assistant Pastry Chef, one frequent challenge is balancing creativity with consistency, as you must replicate desserts to exacting standards while innovating new menu items. Time management is crucial, given the need to prepare multiple components simultaneously and often under tight deadlines, especially during busy service periods. Additionally, working closely with the Head Pastry Chef and other kitchen staff requires strong communication skills to ensure smooth coordination and maintain high quality across all desserts. Adapting to changes, such as menu updates or ingredient shortages, is also a regular part of the role.
What is the difference between Assistant Pastry Chef vs Pastry Chef?
| Aspect | Assistant Pastry Chef | Pastry Chef |
|---|---|---|
| Credentials | High school diploma, culinary training, pastry certifications | Same as Assistant Pastry Chef, often with additional experience |
| Work Environment | Assists in pastry preparation, supports head pastry chef in bakery or restaurant | Leads pastry production, develops recipes, manages pastry staff |
| Responsibilities | Prepares ingredients, assists in baking, maintains cleanliness | Creates pastry menus, supervises baking, quality control |
The main difference between an Assistant Pastry Chef and a Pastry Chef lies in their responsibilities and experience level. The Assistant Pastry Chef supports the pastry team with preparation and basic tasks, while the Pastry Chef oversees the entire pastry operation, develops recipes, and manages staff. Both roles require culinary training and pastry certifications, but the Pastry Chef typically has more experience and leadership duties.
What are the most commonly searched types of Pastry Chef jobs in Meridian, ID?
The most popular types of Pastry Chef jobs in Meridian, ID are:
Executive Chef
Boise, ID
Dexterra •
5 - 10K employees5,001 - 10,000 employees
$67K - $92K/yr
Full-time
Re-posted 5 days ago
Job description
Company Description
WHO ARE WE?
We've been serving clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together - offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.
Job Description
WHAT'S THE JOB?
The Executive Chef is fully accountable for the complete food service operation at a Dexterra workforce accommodations facility. This role provides strategic and handson leadership across all culinary functions, ensuring food safety, quality, consistency, and client satisfaction at scale.
The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 2,000 meals served daily.
The Executive Chef is responsible for building, leading, and developing a highperforming culinary team capable of delivering consistent, highquality food service throughout this growth.
Reporting to the Operations Manager and Assistant Manager, the Executive Chef oversees menu planning, procurement, food production, staffing, training, and compliance, while maintaining strict adherence to Dexterra food safety standards, contractual scope, and quality expectations.
YOUR WORK WILL INCLUDE
- Full accountability for all food service operations, from planning through execution
- Preparing, presenting, designing, and serving highquality rotational menus at scale
- Leading the kitchen operation to safely and efficiently service 500+ guests daily, with rapid growth to 2,000+ guests per day
- Ensuring strict adherence to food safety, quality, and contractual scope requirements
- Enforcing compliance with Dexterra Food Safety programs, including FOODSAFE and HACCP
- Leading, training, developing, and mentoring the entire culinary team
- Supervising kitchen staff productivity, performance, and compliance with policies and procedures
- Managing labour, food, and chemical resources to ensure efficiency and cost control
- Overseeing ordering, inventory control, and biweekly inventory counts
- Applying expertise in dietary requirements including allergies, vegan, vegetarian, and special diets
- Maintaining high standards of cleanliness, organization, and professionalism
- Serving clients and guests in a personable, professional, and serviceoriented manner
- Supporting the Site Manager with culinary input related to planning, forecasting, and operational execution
Qualifications
WHO ARE WE LOOKING FOR?
- Chef or Certified Executive, with culinary education and/or Chef designation
- Authorized to work in the United States
- Advanced Food Safety or HACCP certification
- Minimum 8 years of experience in the hospitality or food service industry
- Minimum 8 years of experience as a Chef, including hotels, resorts, restaurants, or workforce lodges
- Demonstrated experience operating largevolume food service environments
- Strong knowledge of menu costing, recipe card implementation, and cost controls
- Advanced practical and theoretical knowledge across all kitchen areas:
- Hot Kitchen
- Cold Kitchen
- Pastry / Bakery
- Butchery
- Banquets and massservice operations
- Proficiency with Microsoft Excel, Word, Outlook, and food service systems
- Proven ability to lead, develop, and retain culinary teams
- A leadership style that demonstrates ownership, accountability, strong communication, and professionalism
Additional Information
Dexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law.
About Dexterra
Sourced by ZipRecruiter