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Baking Pastry Jobs in Indiana (NOW HIRING)

French Pastry

Carmel, IN · On-site

$14 - $18/hr

Maintain appropriate production levels to meet established par requirements for all locations. * Assist with baking or additional pastry production needs as assigned by kitchen leadership. * Monitor ...

Baker

Carmel, IN · On-site

$14 - $17/hr

Measure, weigh, and prepare baking ingredients using appropriate tools and resources. * Bake a variety of pastry products including cakes, cheesecakes, pies, cookies, and other desserts according to ...

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Baking Pastry information

What are some common challenges faced by baking pastry professionals in a commercial kitchen setting?

Baking pastry professionals often encounter challenges such as managing time efficiently to prepare multiple items simultaneously, maintaining consistency and quality across large batches, and adapting recipes to meet dietary restrictions or customer preferences. Working in a fast-paced kitchen requires strong organizational skills and the ability to collaborate closely with other team members, especially during peak hours. Additionally, staying updated on food safety regulations and new baking techniques is essential to ensure a successful and rewarding career in the field.

What is a baking and pastry arts degree?

A baking and pastry arts degree is a culinary associate degree preparing you for the responsibilities of baking pastry professionally. As a student, you cook and bake in a professional kitchen, learn to read, follow, and modify recipes, and master the art of baked-goods decoration and presentation. You also learn other necessary skills for your career, like safe food handling, maintaining a clean working environment, building a business, and developing a menu. You learn most frequently in an on-campus kitchen, but many degree programs offer internships to garner real-life experience of the duties found in a professional kitchen.

What is the difference between Baking Pastry vs Baking Bread?

AspectBaking PastryBaking Bread
CredentialsOften requires culinary training or pastry certificationTypically requires baking experience, sometimes culinary school
Work EnvironmentBakery, pastry shop, or restaurant kitchenBakery, commercial bakery, or restaurant kitchen
Industry UsageUsed in pastry shops, cafes, and fine diningCommon in bakeries, cafes, and food production
Skills FocusDecorative techniques, dough handling, flavor pairingDough fermentation, shaping, and baking techniques

While both roles involve baking, Baking Pastry focuses on creating delicate desserts and pastries with decorative elements, whereas Baking Bread emphasizes fermentation, dough handling, and producing various types of bread. Both require baking skills but differ in techniques and end products.

What are the key skills and qualifications needed to thrive as a baking pastry chef, and why are they important?

To thrive as a Baking Pastry Chef, you need expertise in baking techniques, recipe development, ingredient knowledge, and often a culinary degree or certification in pastry arts. Familiarity with commercial kitchen equipment, food safety standards, and inventory management systems is typically required. Creativity, attention to detail, time management, and teamwork are essential soft skills for excelling in this role. These skills and qualities ensure consistently high-quality baked goods, efficient kitchen operations, and the ability to meet customer expectations in a competitive culinary environment.

What is a baking pastry professional?

Baking pastry professionals, often called pastry chefs or bakers, are skilled individuals who specialize in creating baked goods and desserts such as breads, cakes, pastries, cookies, and confections. They work in a variety of settings including bakeries, restaurants, hotels, and catering companies. Their responsibilities typically include mixing ingredients, following recipes, decorating finished products, and ensuring food safety standards are met. Pastry professionals often have formal training in culinary arts and a passion for creativity, precision, and flavor.

What are popular job titles related to Baking Pastry jobs in Indiana?

For Baking Pastry jobs in Indiana, the most frequently searched job titles are:

What job categories do people searching Baking Pastry jobs in Indiana look for?

The top searched job categories for Baking Pastry jobs in Indiana are:

Infographic showing various Baking Pastry job openings in Indiana as of August 2026, with employment types broken down into 69% Full Time, 30% Part Time, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution.

Adjunct - Culinary Arts & Baking/Pastry

Ivy Tech

Bloomington, IN

$46.75/hr

Part-time

Medical, Retirement

Posted 3 days ago

New


Job description

Ivy Tech Bloomington campus is searching for several individuals to teach 8 week Hospitality courses for the upcoming semester.
Typical HOSP adjuncts work 10hrs per week; two days 5hrs each. There are day and evening courses. Adjuncts are paid $46.75 per contact hour (student facing hours). Instructors must be on campus at least 40 min before class starts.
Applicates should apply as soon as possible to be considered for the up coming semester. Interviews will be on a rolling basis until filled. When filling out application please include documentation to support the minimum qualifications listed below. Just hit the + to add additional documents.

Adjunct Faculty are hired each semester on an as-needed basis. Adjunct Faculty are responsible for creating a learning environment that assists students in reaching their goals; and for providing effective instruction and assessment within the framework of common syllabi provided.

Major Responsibilities:

  • Facilitates student learning by delivering assigned classes in accordance with College policy and course objectives.

  • Makes optimal use of available technology to enhance instructional methods.

  • Develops/maintains course outlines, syllabi, lesson plans, assignments, tests, and materials.

  • Maintains accurate student records, grades, and other requirements.

  • Engages with students in meaningful and productive ways that impact student learning and leads to a positive experience with Ivy Tech Community College, shows evidence of developing and implementing active classroom teaching strategies focused on engaging students with their learning (curricular).

  • Interacts with students and co-workers in a professional and cooperative manner, complies with College policies, campus guidelines and expectations.

  • Ensures knowledge of and implements emergency and safety procedures for classrooms, labs and all learning environments.

This is not to be construed as an exhaustive list. Other duties logically associated with this position may be assigned.

All responsibilities will be conducted within the parameters of the Family Educational Rights and Privacy Act (FERPA), other applicable regulatory requirements, and professional standards. Conducts all activities with an appreciation, respect, and promotion of diversity of people, styles, and views.

NOTE: if not currently Servsafe certified or NRAEF certified, we can help start that process once hired - but certification must be obtained before the class startsA qualified faculty member teaching HOSP 105; HOSP 103 & HOSP 111 lab-based courses must meet the course standard through one of the following two routes:

1. Possesses an earned associate or higher degree from a regionally accredited institution and,

Has professional certification in the field with two or more years of directly related, industry relevant, work experience.

or

2. Possesses an earned associate or higher degree from a regionally accredited institution and,

Possesses a Workplace Specialist License granted by the Indiana Department of Education in Occupational Family and Consumer Sciences: Culinary Arts and Food Service Management Occupations, and

Has two or more years of directly related, industry relevant, work experience.

A qualified faculty member teaching laboratory courses HOSP 200, 210, 211, 212 must meet all four of the following criteria:
  • Possesses an earned associates or higher degree from a regionally accredited institution, and
  • Holds professional certification in the field, and
  • Has five or more years of directly related, industry relevant, work experience in a professional culinary kitchen and
  • Meet the Culinary Standard listed below.
    • Certified Chef (CC)
    • Certified Sous Chef (CSC)
    • or equivalent

NOTE: if not currently Servsafe certified or NRAEF certified, we can help start that process once hired - but certification must be obtained before the class starts

Ivy Tech is committed to supporting the well-being, growth, and financial security of our part-time employees. These benefits include:

Health & Wellness

  • Access to a comprehensive vision care plan with low-cost exams and allowances for glasses or contact lenses

  • Employee Assistance Program offering no cost confidential counseling sessions, legal consultations, financial planning consultations, and other resources

Financial & Retirement Benefits

  • All employees can contribute pre-tax or post-tax dollars through payroll deduction to build retirement savings

Educational Benefits

  • Fee remission for employees, spouses, and legal dependents.

For more information on Ivy Tech Benefits, visit https://careers.ivytech.edu/benefits.


Ivy Tech Community College is an accredited, equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, ethnicity, national origin, marital status, religion, sex, gender, sexual orientation, gender identity, disability, age or veteran status. As required by Title IX of the Education Amendments of 1972, Ivy Tech Community College does not discriminate on the basis of sex, including sexual harassment in its educational programs and activities, including employment and admissions. Questions specific to Title IX may be referred to the College's Title IX Coordinator or to the US Department of Education Office of Civil Rights.