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Head Pastry Chef Jobs (NOW HIRING)

Helena Avenue Bakery

Pastry Cook

Santa Barbara, CA · On-site

$16.90 - $22/hr

Collaborate with the Head Pastry Chef and culinary team to develop and refine recipes. * Maintain a clean and organized workstation, following food safety and sanitation guidelines. * Adhere to ...

New

RB Holdings

Pastry Chef de Partie

Bronx, NY · On-site

$25/hr

In this role, you will support the Pastry Head Chef and Pastry Sous Chefs in producing specialty breads, cakes, and viennoiseries to the highest standards. The facility supplies goods for Maxime's, a ...

Helena Avenue Bakery

Pastry Cook

Santa Barbara, CA

$16.90 - $22/hr

Collaborate with the Head Pastry Chef and culinary team to develop and refine recipes. * Maintain a clean and organized workstation, following food safety and sanitation guidelines. * Adhere to ...

José Andrés Group

Pastry Chef de Partie

Manhattan, NY · On-site

$22 - $28/hr

Supervise the pastry station in the absence of the Head Chef or Sous Chef, maintaining quality, pace, and standards. * Delegate shift duties, assign tasks, and follow up with team members to ensure ...

Zuma Restaurants

Pastry Cook

Manhattan, NY · On-site

$18 - $23/hr

... Head Pastry Chef * Execute precise measurements and techniques to ensure consistency and quality in all pastry creations * Prepare and assemble components for plated desserts, including sauces ...

Zuma Restaurants

Pastry Cook

Manhattan, NY · On-site

$18 - $23/hr

... Head Pastry Chef * Execute precise measurements and techniques to ensure consistency and quality in all pastry creations * Prepare and assemble components for plated desserts, including sauces ...

Zuma

Pastry Cook

Manhattan, NY · On-site

$18 - $23/hr

... Head Pastry Chef * Execute precise measurements and techniques to ensure consistency and quality in all pastry creations * Prepare and assemble components for plated desserts, including sauces ...

Jose Andres Group

Pastry Chef de Partie

Manhattan, NY · On-site

$22 - $28/hr

Supervise the pastry station in the absence of the Head Chef or Sous Chef, maintaining quality, pace, and standards. * Delegate shift duties, assign tasks, and follow up with team members to ensure ...

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Head Pastry Chef information

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How much do head pastry chef jobs pay per hour?

As of Sep 4, 2026, the average hourly pay for head pastry chef in the United States is $20.47, according to ZipRecruiter salary data. Most workers in this role earn between $15.62 and $18.99 per hour, depending on experience, location, and employer.

What does a head pastry chef do?

A Head Pastry Chef is responsible for overseeing the creation and presentation of pastries, desserts, and baked goods in a restaurant, hotel, or bakery. They develop new recipes, manage pastry staff, order ingredients, and ensure high standards of quality and consistency. In addition to hands-on baking, they often handle scheduling, inventory, and training junior team members. The Head Pastry Chef plays a key role in menu planning and often collaborates with other chefs to create unique dessert offerings.

What are the key skills and qualifications needed to thrive as a head pastry chef?

To thrive as a Head Pastry Chef, you need advanced pastry and baking skills, creativity, and experience in kitchen management, often supported by a culinary degree or professional certification. Expertise with commercial kitchen equipment, inventory management systems, and familiarity with food safety standards are crucial. Leadership, attention to detail, and strong organizational skills set outstanding chefs apart in this role. These competencies ensure consistent product quality, efficient kitchen operations, and the ability to inspire and manage a pastry team.

What are some common challenges faced by a head pastry chef when managing a pastry team?

A Head Pastry Chef often faces challenges such as maintaining consistency in product quality, managing time-sensitive production schedules, and training team members with varying skill levels. Balancing creative innovation with cost control can also be demanding, as menu items need to be both appealing and profitable. Additionally, fostering effective communication within the team and collaborating with other departments, like the kitchen or event planners, is crucial to ensure smooth service and customer satisfaction.

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

AspectHead Pastry ChefPastry Chef
CredentialsRelevant culinary certifications, pastry trainingSimilar culinary certifications, pastry training
Work EnvironmentOversees pastry department, manages staffPrepares pastries, assists in kitchen
ResponsibilitiesMenu development, staff management, quality controlPreparing baked goods, executing recipes

The main difference between a Head Pastry Chef and a Pastry Chef is the level of responsibility. The Head Pastry Chef oversees the entire pastry department, manages staff, and develops menus, while the Pastry Chef focuses on preparing baked goods and executing recipes under supervision. Both roles require similar skills and certifications, but the Head Pastry Chef holds a leadership position with broader duties.

What cities are hiring for Head Pastry Chef jobs?

Cities with the most Head Pastry Chef job openings:

What are the most commonly searched types of Pastry Chef jobs?

The most popular types of Pastry Chef jobs are:

What states have the most Head Pastry Chef jobs?

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What are popular job titles related to Head Pastry Chef jobs?

For Head Pastry Chef jobs, the most frequently searched job titles are:

Head Pastry Chef jobs near you
Infographic showing various Head Pastry Chef job openings in the United States as of August 2026, with employment types broken down into 81% Full Time, 16% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $42,577 per year, or $20.5 per hour.

Executive Pastry Chef

Fort Worth Public Market

Fort Worth, TX

$95K/yr

Full-time

PTO

Posted 10 days ago

Job description

Executive Pastry Chef

DFW Public Market Collective, LLC

Downtown Fort Worth, TX

About Us

DFW Public Market Collective operates three distinct concepts under one roof in the historic Fort Worth Public Market building at 1400 Henderson Street:

  • Madrone – a romantic fine dining restaurant celebrating seasonal Texas ingredients
  • Bar Willow – a luxuriously swanky craft cocktail bar with refined American classics
  • Public Market Café – a vibrant day market and grocery café featuring coffee, breakfast, lunch, and a full bakery case

All three concepts share one kitchen. We are seeking a department-head level Pastry Chef to build and run a unified pastry and bread program that serves every room.

The Role

This is a senior culinary specialist position reporting to Executive Chef & Owner Jenna Kinard (with day-to-day coordination through the Chef de Cuisine). You will design, cost, and execute the pastry, bread, and dessert programs across fine dining, cocktail bar, and daily café production. The role requires both high-level creativity and rigorous operational discipline.

Key Responsibilities

  • Design and execute pastry, bread, and dessert menus for Madrone (fine dining), Bar Willow (nostalgic sweets), and Public Market Café (daily bakery case, viennoiserie, laminated product, breads, and grab-and-go)
  • Build and manage the daily bakery production schedule so the Café case is full at open every morning
  • Create and enforce standardized recipes, scaling sheets, shelf-life standards, and plating specifications
  • Control pastry food cost and waste; track yields, shrink, and end-of-day markdown
  • Maintain par levels so the Café opens full and Madrone never runs short mid-service
  • Hire, train, schedule, and lead the pastry team; cross-train line and Café staff on finishing and plating
  • Manage all pastry ordering, receiving, and weekly invoice coding
  • Own allergen documentation and labeling for all pastry and packaged items
  • Maintain sanitation, temperature logging, and HACCP compliance for all pastry areas
  • Develop seasonal changes in step with Madrone’s menu calendar and the Café’s daily rhythm
  • Support private events, buyouts, and holiday programs with custom pastry and cake production
  • Maintain pastry equipment and specify equipment/smallwares needs

What We’re Looking For

  • Formal training in patisserie preferred
  • Proven expertise in lamination/viennoiserie and artisan bread production
  • Experience leading a pastry department in a multi-concept, fine-dining, hotel, or high-volume environment
  • Strong systems mindset (recipe standardization, costing, production planning, and waste control)
  • Leadership ability and a collaborative, positive approach to culture and team development

Compensation & Benefits

  • Base salary: $95,000
  • Bonus (TBD)
  • 10 days (2 work weeks) annual PTO (1 week available every 6 months in the first year)
  • 50% coverage of employee insurance premium (up to $500 per month)

How to Apply

Please submit your résumé, a short note on why this multi-concept opportunity interests you, and links to your work (Instagram, portfolio, etc.) to micah@fwpublicmarket.com .

We are looking for a long-term partner who wants to help build something special in downtown Fort Worth.

More detail about Fort Worth Public Market, please visit https://culinaryagents.com/entities/1196059-Fort-Worth-Public-Market