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Croissants Jobs (NOW HIRING)

Kayu - NewYork

Head Baker

New York, NY · On-site

You will be responsible for executing a range of classic and creative viennoiserie, including croissants, pain au chocolat, danishes, brioche, and seasonal specialties. As an early member of the team ...

Sara's Market & Bakery

Pastry Sous Chef

Richardson, TX · On-site

Our bakery blends French technique with Mediterranean soul, offering everything from delicate croissants and traditional baklava to seasonal desserts made with the finest ingredients. We take pride ...

Sara's Market & Bakery

Pastry Sous Chef

Richardson, TX · On-site

Our bakery blends French technique with Mediterranean soul, offering everything from delicate croissants and traditional baklava to seasonal desserts made with the finest ingredients. We take pride ...

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Croissants information

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$9

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How much do croissants jobs pay per hour?

As of Aug 23, 2026, the average hourly pay for croissants in the United States is $14.90, according to ZipRecruiter salary data. Most workers in this role earn between $12.50 and $16.35 per hour, depending on experience, location, and employer.

What are croissants?

Croissants are a type of buttery, flaky, and crescent-shaped pastry that originated in France. They are made from a laminated dough, which involves folding butter into the dough multiple times to create thin layers. Croissants are commonly enjoyed for breakfast or as a snack and can be served plain or filled with ingredients like chocolate, almond paste, or ham and cheese. Their unique texture and rich flavor make them a popular choice in bakeries and cafes worldwide.

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

To thrive as a Pastry Chef, you need expertise in baking techniques, recipe formulation, and food safety, usually supported by a culinary degree or apprenticeship. Familiarity with commercial kitchen equipment, inventory management systems, and certifications like ServSafe are typically required. Creativity, attention to detail, and time management are crucial soft skills that set top pastry chefs apart. These skills ensure consistent quality, efficient kitchen operation, and innovative products that meet customer satisfaction.

What are some typical challenges faced by bakers specializing in croissants, and how can they be managed?

Bakers specializing in croissants often face challenges such as maintaining dough consistency, achieving the perfect lamination, and managing temperature and humidity during proofing and baking. Working in a bakery environment means early hours and strict adherence to production schedules, which requires excellent time management skills. Collaborating closely with fellow bakers and kitchen staff is essential to ensure quality and efficiency, and ongoing practice is key to mastering the delicate techniques unique to croissant production.

What is the difference between Croissants vs Pastry Chefs?

AspectCroissantsPastry Chefs
Required CredentialsBasic culinary skills, baking experienceFormal culinary education, pastry certifications
Work EnvironmentBakery, cafe, restaurantBakery, hotel, restaurant, pastry shop
Industry UsageCommonly used in bakeries and cafesUsed across various food service establishments
Job FocusSpecialized in baking croissants and similar pastriesCreates a variety of baked goods, including croissants

While croissants are a specific pastry item, pastry chefs have broader skills in baking and pastry arts. Croissants typically require basic baking skills, whereas pastry chefs often hold formal certifications and create a wide range of baked goods. Both roles are found in bakeries and cafes, but pastry chefs usually work in more diverse settings and have a broader scope of responsibilities.

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Croissants jobs near you
Infographic showing various Croissants job openings in the United States as of August 2026, with employment types broken down into 97% Full Time, and 3% Part Time. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $30,993 per year, or $14.9 per hour.

Head Baker

Kayu - NewYork

New York, NY • On-site

Full-time

Posted 26 days ago

Job description

We are looking for a talented, passionate, and detail-oriented Viennoiserie Lead to take ownership of the viennoiserie program for a new coffee shop and pastry shop. This is a hands-on role for someone who has a deep understanding of laminated doughs and a genuine passion for creating exceptional pastries.

The ideal candidate has strong technical skills, a refined eye for quality and presentation, and the ability to build a consistent, efficient production system from the ground up. You will be responsible for executing a range of classic and creative viennoiserie, including croissants, pain au chocolat, danishes, brioche, and seasonal specialties.

As an early member of the team, you will play an important role in establishing the shop's pastry identity, setting quality standards, developing recipes and processes, and helping build a strong pastry culture.

Key Responsibilities
  • Lead the daily production of high-quality viennoiserie and laminated pastries.
  • Maintain consistently high standards for flavor, texture, lamination, fermentation, shape, and presentation.
  • Manage the complete production process, including mixing, dough preparation, lamination, shaping, proofing, baking, finishing, and presentation.
  • Plan daily and weekly production based on projected sales and business needs.
  • Ensure efficient use of ingredients while minimizing waste and maintaining product quality.
  • Monitor inventory and communicate ingredient and supply needs to management.
  • Maintain a clean, organized, and safe pastry production environment in accordance with food safety standards.
  • Help establish an efficient production schedule and workflow for the pastry kitchen.
  • Participate in product tastings and quality control to ensure consistency.
Qualifications
  • 2/3+ years of professional experience in a bakery, pastry shop, restaurant, hotel, or similar production environment, with significant experience in viennoiserie.
  • Strong technical knowledge of laminated doughs, fermentation, proofing, and baking.
  • Demonstrated ability to produce consistently high-quality croissants and other laminated pastries.
  • Excellent attention to detail and commitment to craftsmanship.
  • Ability to work efficiently in a fast-paced, production-focused environment.
  • Strong organizational and time-management skills.
  • Strong communication and teamwork skills.
  • Food safety knowledge and certification as required by local regulations.
  • Culinary or pastry education is a plus but not required if equivalent professional experience is demonstrated.
Ideal Candidate

The ideal candidate is a craft-driven pastry professional who takes pride in the details and understands that great viennoiserie requires patience, precision, consistency, and discipline.

You should be excited by the opportunity to help build something from the beginning and have the creativity and technical expertise to develop a distinctive pastry program. You are equally comfortable working with your hands, refining recipes, organizing production, and helping a team succeed.

Experience in a high-quality artisan bakery, French pastry shop, specialty coffee shop, or Michelin-level restaurant is a plus.

More detail about Kayu - NewYork part of Kayu, please visit https://culinaryagents.com/entities/1145098-Kayu---NewYork