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Pastry Chef Consultant Jobs (NOW HIRING)

Mott 32 Vegas Management

Pastry Chef

Las Vegas, NV · On-site

Pastry ChefReports To: Head Chef/Executive Sous ChefResponsible for: Pastry and Dessert Section ... Develop and refresh the dessert menu seasonally in consultation with the Head Chef, incorporating ...

Mott 32

Pastry Chef

Las Vegas, NV · On-site

Pastry ChefReports To: Head Chef/Executive Sous ChefResponsible for: Pastry and Dessert Section ... Develop and refresh the dessert menu seasonally in consultation with the Head Chef, incorporating ...

FS Food Group

Pastry Production Chef

Charlotte, NC · On-site

Pastry Production Chef| FS Food Group FS Food Group, the leading hospitality company behind Mama ... Valid driver's license and ability to travel locally for periodic brand consultations. Comfortable ...

malcolm stogo inc

$20.50 - $23/hr

We are looking for an experienced Pastry Chef to prepare a variety of frozen desserts, pastries or ... For the past 45 years, Malcolm Stogo, Inc, an international ice cream consulting firm located in ...

malcolm stogo inc

Baker / Pastry Chef

West Orange, NJ · On-site

$20.50 - $23/hr

We are looking for an experienced Pastry Chef to prepare a variety of frozen desserts, pastries or ... For the past 45 years, Malcolm Stogo, Inc, an international ice cream consulting firm located in ...

Hutchinson Consulting

CA · On-site

A newly renovated and recently expanded upscale resort & casino in Northern California's beautiful wine country is in search of an experienced Executive Pastry Chef to oversee quality in house-made ...

Dimmi Dimmi

Chef De Cuisine

Chicago, IL · On-site

$85K - $105K/yr

Our pastry program is guided by consultant Casey Doody , a French Pastry School alum and former ... Chef De Cuisine Responsibilities General Operations * Accurately perform monthly inventory.

Tell Me - Lincoln Park, LLC

Chef De Cuisine

Chicago, IL · On-site

$85K - $105K/yr

Our pastry program is guided by consultant Casey Doody , a French Pastry School alum and former ... Chef De Cuisine Responsibilities General Operations * Accurately perform monthly inventory.

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Pastry Chef Consultant information

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How much do pastry chef consultant jobs pay per hour?

As of Jul 13, 2026, the average hourly pay for pastry chef consultant in the United States is $25.02, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $31.25 per hour, depending on experience, location, and employer.

What does a typical project or client engagement look like for a Pastry Chef Consultant?

A typical project for a Pastry Chef Consultant may involve assessing a bakery or restaurant’s current pastry offerings, developing new recipes, training kitchen staff, and optimizing production processes. Consultants often work closely with management to understand business goals and may provide guidance on menu pricing, sourcing ingredients, and implementing best practices for food safety. Projects can range from short-term troubleshooting assignments to long-term collaborations, and the role often requires adaptability to different kitchen environments and team cultures. This variety provides valuable opportunities to expand your expertise, build a professional network, and contribute meaningfully to a range of culinary businesses.

What does a Pastry Chef Consultant do?

A Pastry Chef Consultant provides expert guidance to bakeries, restaurants, and food businesses to refine their pastry offerings. They develop recipes, improve production efficiency, train staff, and ensure high-quality standards. Consultants may also assist with menu development, kitchen workflow, and sourcing ingredients to optimize operations and profitability. Their role is to bring innovation and expertise to elevate a pastry program’s success.

What are the key skills and qualifications needed to thrive in the Pastry Chef Consultant position, and why are they important?

To thrive as a Pastry Chef Consultant, you need expertise in pastry techniques, recipe development, kitchen operations, and often a culinary degree or equivalent professional experience. Proficiency with bakery equipment, food costing software, and food safety certifications is typically required. Strong communication, problem-solving abilities, and the flexibility to tailor solutions to each client set exceptional consultants apart. These skills are crucial for delivering high-quality results, ensuring operational efficiency, and building lasting client relationships in diverse culinary settings.

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What cities are hiring for Pastry Chef Consultant jobs? Cities with the most Pastry Chef Consultant job openings:
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Pastry Chef Consultant jobs near you
Infographic showing various Pastry Chef Consultant job openings in the United States as of July 2026, with employment types broken down into 83% Full Time, and 17% Part Time. Highlights an 100% In-person job distribution, with an average salary of $52,042 per year, or $25 per hour.

Pastry Chef

Mott 32 Vegas Management

Las Vegas, NV • On-site

Full-time

Re-posted 20 days ago

Job description

Job Title: Pastry ChefReports To: Head Chef/Executive Sous ChefResponsible for: Pastry and Dessert Section Operations 
Employee Specification:
The Pastry Chef is responsible for the creative direction and daily operation of the pastry and dessert section, producing a diverse range of high-quality desserts, plated sweets, baked goods, and pastry components that complement the restaurant's culinary identity. This role requires exceptional technical skill in both classical and contemporary pastry techniques, a strong creative sensibility, and the ability to lead a small team with precision and consistency.
Key Responsibilities:
Culinary Excellence & Pastry Operations
  • Dessert Production: Produce all plated desserts, petit fours, tasting menu sweets, and a la carte dessert items to the highest standard of quality and consistency.
  • Baking & Pastry Craft: Execute a full range of pastry disciplines including dough work, chocolate tempering, sugar work, ice cream and sorbet production, and mousse preparation.
  • Menu Development: Develop and refresh the dessert menu seasonally in consultation with the Head Chef, incorporating creative ideas that reflect the restaurant's concept and local produce.
  • Quality Control: Taste and assess all pastry output, ensuring flavour balance, texture, temperature, and presentation are consistent and exemplary.
  • Special Items: Produce bespoke pastry items for special events, tasting menus, and celebratory occasions as required.
  • Compliance & Safety: Maintain strict compliance with food safety regulations, allergen management, and hygiene standards within the pastry section at all times.
Team Leadership & Development
  • Section Management: Lead and supervise pastry section staff, ensuring efficient production, high standards, and a positive team environment.
  • Training: Train and develop pastry assistants and junior staff on key techniques, recipes, and presentation standards.
  • Collaboration: Work closely with the Head Chef and kitchen brigade to ensure seamless integration of the pastry section with overall kitchen service.
Administrative & Operational Management
  • Mise en Place & Planning: Lead all daily and service-specific pastry mise en place, ensuring the section is fully prepared and organised ahead of each service.
  • Inventory & Procurement: Manage pastry-specific stock including dairy, sugar, chocolate, and specialist ingredients, maintaining par levels and minimising waste.
  • Cost Awareness: Assist in monitoring pastry food costs and contribute to waste reduction initiatives without compromising the quality of output.
Equipment Maintenance: Ensure all pastry equipment including ovens, mixers, tempering machines, and blast chillers is maintained, cleaned, and in safe working order.
Requirements:
  • Experience: Minimum 3–5 years of professional pastry experience in a fine dining, hotel, or high-end restaurant environment.
  • Technical Skills: Advanced proficiency across the full range of pastry disciplines including chocolate work, sugar, viennoiserie, plated desserts, and frozen items. Strong aesthetic sensibility for plating and presentation.
  • Education: Formal pastry training from an accredited culinary or patisserie school preferred.
  • Language Skills: English and Cantonese proficiency preferred to facilitate communication with the kitchen team and management.
  • Attributes: Highly creative, meticulous, organised, passionate about pastry craft, and capable of maintaining high output quality under the pressures of service.

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