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Entry Level Pastry Jobs (NOW HIRING)

Hyatt

Pastry Cook 1 - Entry Level | On-Call

Austin, TX

$17.25 - $21/hr

The Entry Level Cook 1 requires basic culinary skills or related cooking experience and good communication skills. This is typically a production position that requires total supervision and training.

Arsicault Bakery

Baker (1)

San Francisco, CA

$20 - $22/hr

This role is an entry-level position that is essential to maintaining product consistency ... Prepare, shape, and bake laminated pastries such as croissants, kouign-amann and palmiers * Execute ...

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Entry Level Pastry information

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$10

$17

$26

How much do entry level pastry jobs pay per hour?

As of Jun 24, 2026, the average hourly pay for entry level pastry in the United States is $17.40, according to ZipRecruiter salary data. Most workers in this role earn between $15.14 and $19.23 per hour, depending on experience, location, and employer.

Is it entree or entry?

The correct term for the job level is 'entry' level, as in entry-level pastry chef. This designation indicates a beginner position suitable for those starting their culinary careers, often requiring basic skills and a willingness to learn. 'Entree' refers to a main dish and is not related to job levels.

What are entry level pastry jobs?

Entry level pastry jobs are positions in bakeries, restaurants, or hotels where individuals assist with making pastries, desserts, and baked goods under the supervision of experienced pastry chefs. These roles often involve preparing dough, mixing ingredients, decorating cakes, and maintaining a clean work environment. Entry level pastry positions are ideal for those beginning their careers in pastry arts, offering valuable hands-on experience and opportunities for advancement in the culinary field.

What does entry mean?

In the context of an entry-level pastry job, 'entry' indicates a position suitable for individuals with little to no professional experience in baking or pastry arts. It typically involves basic tasks such as preparing ingredients, assisting senior bakers, and learning foundational skills, often requiring minimal certifications and offering on-the-job training.

What are some typical challenges faced by entry level pastry chefs when starting out in a professional kitchen?

Entry level pastry chefs often find the fast-paced and highly organized environment of a professional kitchen challenging at first. Adapting to strict timelines, maintaining consistency in quality, and mastering precise techniques under supervision are common hurdles. Additionally, learning to work collaboratively with more experienced pastry chefs and other kitchen staff is essential for success. Overcoming these challenges is a great way to build foundational skills and prepare for advanced responsibilities in the pastry field.

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

To thrive as an Entry Level Pastry Chef, you need a basic understanding of baking techniques, ingredient properties, and food safety, often supported by a culinary certificate or relevant apprenticeship. Familiarity with commercial kitchen equipment, scales, and recipe management systems is typically required. Attention to detail, time management, and the ability to work well in a team are standout soft skills for this role. These skills and qualities ensure consistent product quality, efficiency, and seamless collaboration in a fast-paced kitchen environment.

What is the difference between Entry Level Pastry vs Entry Level Baker?

AspectEntry Level PastryEntry Level Baker
Required CredentialsHigh school diploma or equivalent; culinary school preferredHigh school diploma or equivalent; culinary training beneficial
Work EnvironmentBakery, pastry shop, restaurant kitchensBakery, restaurant kitchens, hotels
Job FocusSpecializes in pastries, desserts, and baked goodsBroader baking tasks, including bread and other baked items
Common UsageEntry-level pastry chef roles, pastry shopsEntry-level baker roles in various food establishments

Entry Level Pastry roles focus specifically on pastries and desserts, requiring specialized skills in pastry techniques. Entry Level Baker positions involve a broader range of baked goods, including bread and other items. Both roles often require similar credentials and work environments, but pastry roles emphasize dessert preparation, making them distinct in focus and skill set.

What is the synonym of entry?

In the context of an entry-level pastry position, a synonym for 'entry' is 'beginner' or 'initial,' referring to a role suitable for those starting their career with minimal experience. These positions often require basic skills, a willingness to learn, and may involve on-the-job training or certifications like food safety. Such roles serve as a starting point for developing more advanced pastry skills and experience.

Is it entry or entery?

The correct term for starting level positions, including entry-level pastry jobs, is 'entry,' not 'entery.' Employers typically look for basic skills such as baking knowledge, attention to detail, and a willingness to learn. There is no such job title as 'entery' in the industry.
More about Entry Level Pastry jobs
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What states have the most Entry Level Pastry jobs? States with the most job openings for Entry Level Pastry jobs include:
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Entry Level Pastry jobs near you
Infographic showing various Entry Level Pastry job openings in the United States as of June 2026, with employment types broken down into 1% Locum Tenens, 1% Full Time, 83% Part Time, 1% Temporary, and 14% Contract. Highlights an 96% Physical, 1% Hybrid, and 3% Remote job distribution, with an average salary of $36,195 per year, or $17.4 per hour.

Baking/Pastry Assistant

Devils Food

Denver, CO • On-site

$16/hr

Full-time

Posted 22 days ago

Job description

We are locally owned bakery in the Wash Park area, looking to hire a team player.
We pride ourselves on our scratch baking program and are looking for the right person to help with this growing kitchen.
This is an entry level position with on the job training.  An ideal candidate will have some experience in a commercial kitchen (not required), able to work both independently and with the team, and have a passion for excellence. Being able to multi-task and work efficiently are musts in this busy atmosphere. You will be responsible for following specific recipes, meeting quality standards, and the production of pastries and baked goods.
Mon-Fri 7am-3pm