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Pastry Manager Jobs (NOW HIRING)

SusieCakes

Pastry Manager- Custom Cakes

San Francisco, CA · On-site

$27 - $30/hr

The Decorations Manager leads the culinary operation in frosting, inscribing, and decorating of ... Associate degree in Culinary, Baking or Pastry Arts preferred * 2 years of leadership experience in ...

Eataly

Pastry Chef

Los Angeles, CA · On-site

Manages the pastry team: hires; schedules; submits payroll; provides feedback and motivation; trains on Italian pastry production, principles and practices; coaches and counsels; handles terminations

Eataly North America

Pastry Chef

Los Angeles, CA · On-site

Manages the pastry team: hires; schedules; submits payroll; provides feedback and motivation; trains on Italian pastry production, principles and practices; coaches and counsels; handles terminations

Aya Pastry

Pastry Cook

Chicago, IL

$17.50 - $21.25/hr

The management team at Aya Pastry shares Aya's impressive background and experience in fine dining and upscale hotels. Come on by to join our amazing team! Responsibilities * Daily production for all ...

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How much do pastry manager jobs pay per hour?

As of Aug 30, 2026, the average hourly pay for pastry manager in the United States is $20.61, according to ZipRecruiter salary data. Most workers in this role earn between $17.31 and $22.36 per hour, depending on experience, location, and employer.

What is a pastry manager?

Pastry Managers are professionals responsible for overseeing the production and presentation of baked goods and desserts in bakeries, restaurants, hotels, or catering establishments. They manage pastry staff, coordinate schedules, develop new recipes, and ensure the quality and consistency of all pastry items. Additionally, Pastry Managers handle inventory, order supplies, uphold food safety standards, and may be involved in training or hiring team members. Their role is crucial in delivering high-quality desserts that meet customer expectations and business goals.

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

To thrive as a Pastry Manager, you need expertise in pastry techniques, recipe development, kitchen management, and typically a culinary degree or relevant certification. Familiarity with commercial baking equipment, inventory systems, and food safety standards is essential. Leadership, creativity, and effective communication are crucial soft skills for guiding teams and designing innovative desserts. These skills ensure efficient operations, product quality, and a positive work environment in a fast-paced culinary setting.

What are some common challenges faced by a pastry manager and how can they be addressed?

Pastry Managers often encounter challenges such as maintaining consistent product quality, managing inventory of perishable ingredients, and coordinating with kitchen and front-of-house teams to ensure timely service. To address these issues, effective communication, strong organizational skills, and regular staff training are essential. Additionally, implementing standard recipes and checklists helps uphold quality standards and streamline daily operations. Being proactive in forecasting demand and fostering teamwork can significantly reduce stress and improve overall efficiency.

What is the difference between Pastry Manager vs Pastry Chef?

AspectPastry ManagerPastry Chef
CredentialsOften requires culinary degree or pastry certificationTypically requires culinary training or pastry certification
Work EnvironmentOversees pastry department, manages staff, handles operationsPrepares pastries, develops recipes, executes baking tasks
ResponsibilitiesStaff management, inventory, quality control, menu planningRecipe creation, baking, presentation, innovation

The main difference between a Pastry Manager and a Pastry Chef lies in their focus. The Pastry Manager oversees the entire pastry department, managing staff and operations, while the Pastry Chef is primarily responsible for creating and preparing pastries. Both roles require culinary or pastry certifications, but the Pastry Manager has a broader managerial scope.

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Pastry Manager jobs near you
Infographic showing various Pastry Manager job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 80% Physical, 2% Hybrid, and 18% Remote job distribution, with an average salary of $42,879 per year, or $20.6 per hour.

Production Pastry Manager

Kissimmee, FL • On-site

The Cake Bake Shop Admin LLC
See more jobs at The Cake Bake Shop Admin LLCexternal

Full-time

Re-posted 29 days ago

Job description


Production Pastry Manager

Reporting to the Sous Pastry Chef, The Cake Bake Shop Pastry Manager will have a passion for baking and pastry creations, and the ability to execute french pastry items. This individual will be responsible for assisting the Sous Pastry Chef and Commissary Lead in leading the Production Kitchen team. They will be a culinary standards leader for our kitchen to ensure proper execution of all baking and pastry items, as well as upholding The Cake Bake Shops standards of hygiene and company policies. The Production Manager will assist with maintaining food and labor budgets within their department.  This position requires a level head, strong organizational skills, and able to handle high volume production.

Duties and Responsibilities:

● Coordinates and directs all service production

● Assists with pastry production daily, including both baking and decorating

● Responsible for maximizing the productivity of all staff

● Takes complete ownership of the kitchen, and any product output

● Trains and develops the team on proper execution

● Inspects kitchen equipment for cleanliness, hygiene, and monitors sanitation policies to

abide by all state food safety and sanitation laws

● Communicates efficiently with the front of house managers to assist in a smooth service

● Assists with maintenance of a budget on food costs and labor costs

● Maintains and controls food waste

● Assists in executing shifts by being familiar with all stations

● Helps to cover any shifts necessary when “holes” in the schedule arise

● Works closely with the leadership team to exceed guest expectations

● Creates a safe workplace for all the employees

● Identifies any problems that arise in the kitchen and resolves them quickly

● Understands all procedures, standards, specifications, guidelines and training programs

● Helps ensure all special events are executed properly to the client’s satisfaction

● Ensures that all food and products are consistently prepared and served according to

the restaurant’s recipes, portioning, cooking and serving standards

● Assists with ordering and inventory for the production kitchen

● Communicates new products and information to the team effectively and efficiently

● Continually trains supervisors and team to fulling understand all their job descriptions as well as developing the staff in professional development

● Performs daily walk-in, freezer, and dry storage breakdowns

● Prepares all required paperwork, including forms, reports and schedules in an organized

and timely manner

● Provides advice and suggestions to Commissary Lead/Sous Pastry Chef as needed

● Ensures proper training of new staff members is accomplished and test on production

● Organizes pre-orders to ensure flawless execution

● Attends weekly event, production, and management meetings

● Ensures proper opening/closing procedures are being executed

● Holds all staff accountable for behaviors and performance

● Provides conflict resolutions in a positive, effective manner

● Works with Commissary Lead/Sous Pastry Chef to assess hiring needs and work with the Human Resources Coordinator to locate possible candidates

● Is knowledgeable of restaurant policies regarding personnel and administer prompt, fair

and consistent corrective action for any and all violations of company policies, rules and

procedures

● Provides overall leadership and support for the restaurant staff and management by

creating the appropriate culture and character of the establishment through his/her own

personal and professional conduct

● Is able to communicate and understand the mission of the restaurant

● Other duties will be assigned by the Commissary Lead/Executive Leadership

Team/Owner as they see fit

Job Qualifications:


● Minimum of 3 years management experience in high volume kitchen

● Minimum 1 year of experience in cake decorating

● Minimum 1 year of experience in baking

● Experience with French Pastry preferred

● Must keep a professional appearance with impeccable hygiene

● Excellent oral and written communication skills combined with outstanding leadership,

interpersonal and conflict resolution skills

● Full understanding of both savory and baking elements

● Possess excellent basic math skills

●

Apply