ZipRecruiter

Log In

1

Live In Pastry Chef Jobs in Maryland (NOW HIRING)

RIDGEWELLS INC

Pastry Sous Chef

Bethesda, MD

Supports Executive Pastry Chef in the daily operations in the bakery. * Inspects all bakery items upon completion to ensure they have been prepared correctly and attractively. * Helps Executive ...

Gecko Hospitality

Executive Pastry Chef

Rockville, MD · On-site

$90K - $100K/yr

Executive Pastry Chef--Rockville, MD Area We're seeking a talented Executive Pastry Chef to lead ... If you thrive in a fast-paced kitchen and take pride in stunning desserts, this role rewards your ...

RIDGEWELLS INC

Executive Pastry Chef

Bethesda, MD · On-site

The Executive Pastry Chef will be responsible for managing a high quality/high volume bakery ... Assists in menu planning, preparation of budgets, management of payroll, food cost control and ...

COLUMBIA COUNTRY CLUB

Pastry Cook

Chevy Chase, MD · On-site

$20 - $22/hr

The Pastry Chef is responsible for leading the preparation, production, and presentation of all ... First In, First Out) compliance. · Conduct product knowledge training, pre-meal briefings, and ...

Graul's Market

Cake Decorators

Edgewood, MD

$15 - $20/hr

Experience can be from grocery store, bakery, restaurant, or catering BAKERS/PASTRY CHEF--FULL & PART-TIME · Baker/Pastry Chef experience · Experience in : benchwork, scale and mixing ingredients.

next page

Showing results 1-20

All JobsLive In Pastry Chef JobsLive In Pastry Chef Jobs in Maryland

Live In Pastry Chef information

See Maryland salary details

$11

$24

$39

How much do live in pastry chef jobs pay per hour?

As of Aug 27, 2026, the average hourly pay for live in pastry chef in Maryland is $24.28, according to ZipRecruiter salary data. Most workers in this role earn between $17.74 and $30.34 per hour, depending on experience, location, and employer.

What is a live in pastry chef?

A Live In Pastry Chef is a culinary professional who specializes in creating desserts, pastries, and baked goods while residing at the employer’s home or on the premises. This arrangement is common in private households, luxury estates, or boutique hotels where clients seek personalized, high-quality pastry creations. Living onsite allows the chef to provide fresh, tailored desserts and respond flexibly to the needs of the household or venue.

What are the unique challenges and benefits of working as a live in pastry chef?

Working as a live-in pastry chef often means integrating closely with a household or establishment, requiring adaptability to different routines and preferences. One challenge is maintaining a clear work-life balance, as the boundaries between personal and professional time can blur. However, the role offers the benefit of developing strong relationships with clients, understanding their tastes deeply, and having access to well-equipped kitchens and resources. Collaboration with other household staff, such as private chefs, housekeepers, or event coordinators, is common, making communication skills essential for success.

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

To thrive as a Live In Pastry Chef, you need expertise in pastry techniques, recipe development, and food safety, often supported by culinary training or a pastry arts certification. Familiarity with professional kitchen equipment, baking software for inventory, and allergen management systems is typically required. Creativity, time management, and strong interpersonal skills help you adapt to clients' tastes and maintain harmonious household dynamics. These skills ensure consistently high-quality desserts, efficiency, and excellent client satisfaction in a residential setting.

What is the difference between Live In Pastry Chef vs Pastry Chef?

AspectLive In Pastry ChefPastry Chef
CredentialsProfessional culinary training, pastry certificationsProfessional culinary training, pastry certifications
Work EnvironmentResidential kitchens, private estates, luxury hotelsRestaurants, hotels, bakeries
Employer & IndustryPrivate households, luxury hospitalityHospitality industry, food service
Search & Comparison IntentLiving arrangements, private chef rolesStandard pastry chef roles, career progression

The main difference is that a Live In Pastry Chef resides on-site, often working in private homes or luxury estates, providing personalized pastry services. A Pastry Chef typically works in commercial kitchens like restaurants or bakeries without living on-site. Both roles require culinary training and pastry certifications, but the living arrangement and work setting distinguish them.

Can you make a living as a live in pastry chef?

A live-in pastry chef can make a living depending on the employer, location, and compensation package, which often includes room and board. Salaries vary widely, but experienced chefs with specialized skills and certifications can earn a sustainable income, especially in high-end hospitality or private residences. However, the overall earnings depend on the specific arrangement and workload.

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

The most popular types of Pastry Chef jobs in Maryland are:

What are popular job titles related to Live In Pastry Chef jobs in Maryland?

For Live In Pastry Chef jobs in Maryland, the most frequently searched job titles are:

What job categories do people searching Live In Pastry Chef jobs in Maryland look for?

The top searched job categories for Live In Pastry Chef jobs in Maryland are:

What cities in Maryland are hiring for Live In Pastry Chef jobs?

Cities in Maryland with the most Live In Pastry Chef job openings:

Live In Pastry Chef jobs near you
Infographic showing various Live In Pastry Chef job openings in Maryland as of August 2026, with employment types broken down into 75% Full Time, and 25% Part Time. Highlights an 100% In-person job distribution, with an average salary of $50,509 per year, or $24.3 per hour.

Pastry Sous Chef

RIDGEWELLS INC

Bethesda, MD

Full-time

Re-posted 18 days ago

Job description

POSITION SUMMARY

The primary responsibility for the Pastry Sous Chef is to assist the Executive Pastry Chef in direction and management of all pastry operations and staff. He/she will assure proper preparation of all baked items for the pastry production and operations. Incumbent will perform the duties of the Executive Pastry Chef in their absence.

RESPONSIBILITIES Other responsibilities include, but not limited to:

  • Supports Executive Pastry Chef in the daily operations in the bakery.
  • Inspects all bakery items upon completion to ensure they have been prepared correctly and attractively.
  • Helps Executive Pastry Chef with menu development and costing of new menu items and/or special requests from clients.
  • Keeps the Executive Pastry Chef informed of all pertinent information and any irregularities occurring in the pastry operations.
  • Oversees the activities of the bakery and monitors food production and presentation in the absence of the Executive Pastry Chef.
  • Assists with ordering bakery ingredients from suppliers.
  • Ensures that all products are received in correct unit count and condition and deliveries are performed in accordance with culinary receiving policies and procedures.
  • Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection.
  • Constantly strives to improve operating procedures; ensures standards are being met and exceeded in all areas of production.
  • Instructs and trains bakery associates on the proper procedures and techniques for the creation of attractive, professional pastry items.
  • Assists the Executive Pastry Chef in the establishment of department budgets and the adherence to budget guidelines.
  • Assists the Executive Pastry Chef with completing the end of month pastry kitchen inventory.
  • Assists Executive Pastry Chef in scheduling labor as required by anticipated business activity while ensuring that all positions are staffed, and labor cost objectives are met per management decisions.
  • Ensures compliance with food handling and sanitation standards.
  • Works to help reduce accidents by maintaining a safe, hazard free environment, ensuring that all accidents are immediately reported.
  • Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.

QUALIFICATIONS:

  • Associate Degree in Baking and Pastry Arts and/or course certification from an accredited Culinary Institute is preferred.
  • 3 to 5+ years' experience in a high-volume/fine dining/Banquet/Pastry production kitchen is desired
  • Computer experience with Excel and Microsoft software programs are helpful.
  • Must be able to communicate, read, write, and speak English effectively. Bi-lingual skills are desired but not required.
  • Ability to calculate proportions, percentages, area, circumference, and volume will be helpful.
  • Must be punctual, reliable, with a positive work ethic.
  • Must be organized, self-motivated, proactive and with strong attention to detail.
  • Excellent interpersonal and organizational skills to plan time effectively are required
  • Must have the ability to handle multiple tasks and prioritize workload in a deadline-driven, demanding environment.
  • Ability to work without direct supervision is needed.
  • Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines while maintaining highest quality is required.

PHYSICAL DEMANDS

Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting, and dicing. Ability to stand, kneel, and bend for extended periods every day and handle extreme heat. Must occasionally lift and/or move up to 50 pounds.

Apply