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In Baking Pastry Arts Jobs in Raleigh, NC (NOW HIRING)

Tepuy Donuts

AM Baker

Raleigh, NC

$16 - $18/hr

Prior experience as a baker or pastry chef * Weekend availability and willingness to work night shifts * Passion for baking and creativity in recipe development * Ability to work early morning shifts ...

Compass Group

PASTRY CHEF

Durham, NC · On-site

$23/hr

Morrison Living is hiring immediately for full time PASTRY CHEF positions. * Location : Croasdaile ... prior baking experience required. * Pay Range : $20.00 per hour to $23.00 per hour. WHAT'S IN IT ...

NCSU

Pastry Sous Chef

Raleigh, NC

... in support of academic success. NC State Dining provides campus wide food services to students ... This position works closely with the Executive Pastry Chef to provide a high-quality baking ...

Morrison Living

PASTRY CHEF (FULL TIME)

Durham, NC · On-site

$23/hr

Morrison Living is hiring immediately for full time PASTRY CHEF positions. * Location : Croasdaile ... prior baking experience required. * Pay Range : $20.00 per hour to $23.00 per hour. WHAT'S IN IT ...

Compass Group

PASTRY CHEF (FULL TIME)

Durham, NC · On-site

$23/hr

Morrison Living is hiring immediately for full time PASTRY CHEF positions. * Location : Croasdaile ... prior baking experience required. * Pay Range : $20.00 per hour to $23.00 per hour. WHAT'S IN IT ...

Compass Group

PASTRY CHEF (FULL TIME)

Durham, NC · On-site

$23/hr

Morrison Living is hiring immediately for full time PASTRY CHEF positions. * Location : Croasdaile ... prior baking experience required. * Pay Range : $20.00 per hour to $23.00 per hour. WHAT'S IN IT ...

WCPSS

CTE Teacher - Culinary Arts

Raleigh, NC · On-site

EDUCATION, TRAINING, AND EXPERIENCE Bachelor's degree in Food Science, Culinary Arts, Dietetics, Food Service Management, Nutrition, or Baking and Pastry; AND Two years of related work experience; OR ...

WCPSS

CTE Teacher - Culinary Arts

Raleigh, NC · On-site

Bachelor's degree in Food Science, Culinary Arts, Dietetics, Food Service Management, Nutrition, or Baking and Pastry; AND * Two years of related work experience; OR * Associates degree; AND * Four ...

Combined Caterers, Inc.

Bakery Assistant

Raleigh, NC · On-site

$17 - $20/hr

Previous bakery, pastry, or kitchen experience preferred (but not required) * Passion for baking and willingness to learn * Ability to work in a fast-paced, team-oriented environment * Strong ...

Ogan Hospitality

Part-Time Bakery Assistant

Raleigh, NC · On-site

$12.50 - $16.50/hr

Previous bakery, pastry, or kitchen experience preferred (but not required) * Passion for baking and willingness to learn * Ability to work in a fast-paced, team-oriented environment * Strong ...

Epic Games

Senior Environment Artist

Cary, NC · On-site

$117K - $140K/yr

ART What We Do Push your artistic talent to the limit on a team of world-class environment ... in a high-to-low poly baking process, utilizing tileable textures, trim sheets, and unique unwraps ...

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In Baking Pastry Arts information

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How much do in baking pastry arts jobs pay per hour?

As of Aug 26, 2026, the average hourly pay for in baking pastry arts in Raleigh, NC is $17.39, according to ZipRecruiter salary data. Most workers in this role earn between $14.95 and $19.62 per hour, depending on experience, location, and employer.

What is the difference between In Baking Pastry Arts vs Baking and Pastry Chef?

AspectIn Baking Pastry ArtsBaking and Pastry Chef
CredentialsOften requires a diploma or certificate from culinary schoolTypically holds a culinary degree or extensive experience
Work EnvironmentEducational settings, culinary schools, or training programsProfessional kitchens, bakeries, restaurants
Industry UsageFocuses on teaching baking techniques and pastry artsInvolves creating baked goods and pastries professionally

In Baking Pastry Arts primarily involves education and training in pastry techniques, often in academic or instructional settings. Baking and Pastry Chef refers to a professional role focused on preparing baked goods in commercial kitchens. While both roles require knowledge of baking, one emphasizes teaching, and the other emphasizes hands-on production.

What are the career opportunities in baking and pastry?

In Baking Pastry Arts, career opportunities include roles such as pastry chef, bakery manager, cake decorator, and culinary instructor. These positions often require skills in baking techniques, creativity, and knowledge of kitchen equipment, with opportunities in restaurants, bakeries, hotels, and catering companies.

What can I do with a degree in baking and pastry arts?

A degree in baking and pastry arts prepares individuals for roles such as pastry chef, baker, or bakery manager, involving tasks like creating baked goods, decorating desserts, and managing bakery operations. Graduates often work in restaurants, hotels, or specialty bakeries and may pursue certifications like ServSafe to enhance their credentials.

What are popular job titles related to In Baking Pastry Arts jobs in Raleigh, NC?

For In Baking Pastry Arts jobs in Raleigh, NC, the most frequently searched job titles are:

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In Baking Pastry Arts jobs near you
Infographic showing various In Baking Pastry Arts job openings in Raleigh, NC as of August 2026, with employment types broken down into 56% Full Time, and 44% Part Time. Highlights an 100% In-person job distribution, with an average salary of $36,170 per year, or $17.4 per hour.

Adjunct Instructor, Culinary Arts

Durham Technical Community College

Durham, NC • On-site

$31.29 - $37.19/hr

Part-time

Re-posted 23 days ago

Job description

Salary: $31.29 - $37.19 Hourly
Location : Durham, NC
Job Type: Adjunct Instructor (PT)
Job Number: 25-26-00061
Division: Academics and Guided Career Pathways
Department: Culinary Arts Program
Opening Date: 11/07/2025
Closing Date: 9/30/2026 11:59 PM Eastern
FLSA: Exempt
Description
Do Great Things! Durham Technical Community College is hiring an adjunct instructor in the Culinary Arts Program. The adjunct Bakery and Pastry Arts Instructor - Correctional Programs will perform a variety of routine duties, as needed, to teach a full range of technical skills and principles relative to baking and pastry arts. To provide instruction in the Baking and Pastry Arts course including lecture and lab components. The instructor must be able to facilitate student learning as it relates to established learning outcomes and conduct a daily assessment of student performance in the classroom.
***This posting is part of a pool recruitment process, which means we are collecting applications for potential openings that may arise during the academic year. Please note: This position may not be for an immediate need. Instead, your application will be kept on file and reviewed as opportunities become available. Pool positions are used to identify qualified candidates in advance, allowing us to fill roles more efficiently when vacancies occur.
Examples of Duties
  • Teaching both credit and non-credit courses
  • Provides learning activities that stimulate student involvement and encourage critical thinking. The curriculum teaches the foundation of food production in culinary while promoting the long-term career pathways available by providing the real-world knowledge and skills needed for a long-term career in the food and beverage industry.
  • Organizes program of practical and technical instruction, including demonstrations of skills required in culinary professions, lectures on theory, techniques, and terminology; prepares an outline of instructional programs and studies, and creates and assembles instructional materials.
  • Assigns lessons to students and corrects homework; administers tests to evaluate achievement of students in technical knowledge and practical skills; records results.
  • Keeps records of daily attendance and student progress.
  • Assists students, individually or in groups, with lesson assignments to present or reinforce learning concepts; responds to basic student questions; may initiate study groups in preparation for exams.
  • Assists students to develop and implement effective study skills, and practices and provide quality instruction at all times to adult students, teaching classes for the entire class period and properly covering the curriculum and outline for instruction.
  • Enforce academic policy and procedures at all times;
  • Report to the Director any issues, concerns, or problems as it relate to the curriculum, instruction, or student conduct/behavior.
  • Represent the college in a positive and professional manner at all times.
  • Ability to function effectively in a team environment.
  • Demonstrate effectiveness working with populations having diverse values, and/or coming from varied cultures and backgrounds.
  • Attends professional development opportunities when possible.
  • Complete all required training by the college.

Minimum Qualifications
  • An associate degree ( or higher) from a regionally accredited institution.
  • Must be certified within the first week of classes through the National Restaurant Association (NRA): ServSafe for Managers and/or ManageFirst - certified proctor and instructor is required.

Preferred Qualifications:
  • A bachelor's degree from a regionally accredited institution in Culinary Arts or Food Science
  • Three (3) years of professional culinary experience working as a sous chef or chef.
  • Currently certified through the National Restaurant Association (NRA): ServSafe for Managers
  • ACF Culinary Certification Level of CEC, CCE, or CEPC

Work Experience:
  • Two (2) years of hands-on experience working in the culinary field in a managerial position
  • One (1) year of teaching or training experience

Supplemental Information
  • Must know about restaurant management, marketing, food service costs, and culinary arts.
  • Facilitate the learning process by designing and implementing instructional activities that are appropriate and meaningful.
  • Adhere to the departmental course guidelines and ensure that the content covers competencies.
  • Order supplies and materials for labs supervised and prepare lab activities and assignments as needed.
  • Fulfill the duties of clinical or lab instructor in the supervision of students as applicable.
  • Assume responsibility for maintaining all required college records including attendance and grade reports, roll books, etc.
  • Evaluate student performance using methods appropriate to the course.
  • Working knowledge of instructional theory, basic education principles, practices and methodologies, the developmental process, competency-based curricula, and general classroom and lab practices.
  • Possesses good organizational skills; and knowledge of record-keeping procedures, including the ability to collect and organize data and information.
  • Working knowledge of Microsoft Office Suite.
  • Possesses effective written and verbal communication skills.
  • Ability to develop effective working relationships with supervisors, co-workers, students, and the general public.
  • Ability to work independently and to manage work assignments in a highly interpersonal contact environment.
  • Ability to think creatively and put ideas into action.
  • Ability to make presentations to a classroom full of students.
  • Personal integrity, honesty, and the ability to maintain confidentiality.
  • Understanding of the mission, goals, and objectives of a community college.
  • Demonstrated understanding of the educational needs of the Durham Technical Community College service area.
  • Ability to establish, maintain, and promote effective communication and interpersonal relations across departmental lines, with associates, as well as with the business community, the higher education community, and the general public.
  • Sensitivity to the needs and expectations of students, faculty, staff, and advisory or community groups.
  • An understanding of and commitment to the mission and philosophy of the North Carolina Community College System
Physical Demands:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. The physical and mental demands described as follows are representative of those that must be met by an employee in performing the essential functions of this job:
  • Must be willing to work in a correctional institution with inmates and staff
  • Frequent standing and walking to monitor student progress
  • Ability to lift, at times, 20 lbs.; and
  • Good eye/hand dexterity.

Normal Working Hours:
This position may be required to work a maximum of a 16-hour workweek as determined by the director to allow the employee to fulfill the assigned duties and responsibilities, including occasional evening and weekend hours.
This position is not eligible for benefits. For more information, please visit
01
Which statement below best describes the highest level of education you have completed?
  • Less than High School
  • High school graduate, diploma or the equivalent (GED)
  • Associate degree
  • Bachelor's degree
  • Master's degree
  • Doctorate degree

02
Do you have an associate degree or higher from a regionally accredited institution?
  • Yes
  • No

03
Are you currently certified or can you become certified through the National Restaurant Association (NRA) within the first week of classes in ServSafe for Managers and/or ManageFirst as a certified proctor and instructor?
  • Yes
  • No

04
Do you have at least three years of professional culinary experience working as a sous chef or chef?
  • Yes
  • No

05
Do you hold an ACF Culinary Certification at the level of CEC, CCE, or CEPC?
  • Yes
  • No

Required Question

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