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Temporary Pastry Chef Jobs in Oregon (NOW HIRING)

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Temporary Pastry Chef information

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$12

$26

$42

How much do temporary pastry chef jobs pay per hour?

As of Sep 5, 2026, the average hourly pay for temporary pastry chef in Oregon is $26.45, according to ZipRecruiter salary data. Most workers in this role earn between $19.33 and $33.03 per hour, depending on experience, location, and employer.

What is a temporary pastry chef?

Temporary Pastry Chefs are culinary professionals who are hired on a short-term basis to prepare and create pastries, desserts, and baked goods for restaurants, hotels, catering events, or bakeries. They often fill in for permanent staff, support during busy seasons, or work on special projects. Temporary Pastry Chefs must quickly adapt to new kitchens, follow specific recipes, and maintain high standards of food quality and safety. Strong baking skills, creativity, and flexibility are essential for success in these roles.

What are some common challenges faced by temporary pastry chefs when joining a new kitchen team?

Temporary Pastry Chefs often need to quickly adapt to different kitchen environments, team dynamics, and equipment. One of the main challenges is learning and executing the existing menu or recipes to the establishment's standards within a short timeframe. Building rapport with permanent staff and understanding the kitchen's workflow are also essential for smooth collaboration. Flexibility, strong communication skills, and the ability to work efficiently under pressure are key to succeeding in this role.

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

To thrive as a Temporary Pastry Chef, you need expertise in pastry techniques, baking, and food safety, typically backed by culinary training or certification. Familiarity with commercial kitchen equipment, recipe management systems, and inventory software is often expected. Creativity, time management, and the ability to quickly adapt to new environments are essential soft skills. These abilities ensure high-quality, consistent products and smooth integration into diverse kitchen teams, even on a short-term basis.

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

AspectTemporary Pastry ChefPastry Chef
CredentialsRelevant culinary certifications, pastry-specific trainingSame as Temporary Pastry Chef, often with additional experience
Work EnvironmentShort-term assignments in hotels, restaurants, cateringFull-time, permanent roles in similar settings
Employer UsageHired for seasonal or project-based needsLong-term employment within a company or establishment
Search & Comparison IntentTemporary Pastry Chef vs Pastry ChefSame as above

The main difference between a Temporary Pastry Chef and a Pastry Chef lies in employment duration and commitment. Temporary Pastry Chefs are hired for short-term projects or seasonal needs, while Pastry Chefs typically hold permanent, full-time positions. Both roles require similar skills and certifications, but their employment terms and work arrangements differ.

Can you become a temporary pastry chef without going to school?

Becoming a temporary pastry chef typically requires relevant baking skills and experience, which can be gained through on-the-job training, apprenticeships, or self-education rather than formal schooling. While formal culinary education can be beneficial, many employers prioritize practical experience and a strong portfolio over formal degrees for temporary pastry chef roles.

Do temporary pastry chefs work long hours?

Temporary pastry chefs often work long hours, especially during busy periods such as holidays or special events, to meet high demand. Their schedules can include early mornings, late nights, and weekends, depending on the establishment's needs and the workload. Flexibility and stamina are important qualities for success in this role.

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

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

What are popular job titles related to Temporary Pastry Chef jobs in Oregon?

For Temporary Pastry Chef jobs in Oregon, the most frequently searched job titles are:

What job categories do people searching Temporary Pastry Chef jobs in Oregon look for?

The top searched job categories for Temporary Pastry Chef jobs in Oregon are:

What cities in Oregon are hiring for Temporary Pastry Chef jobs?

Cities in Oregon with the most Temporary Pastry Chef job openings:

Temporary Pastry Chef jobs near you
Infographic showing various Temporary Pastry Chef job openings in Oregon as of August 2026, with employment types broken down into 72% Full Time, 25% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $55,023 per year, or $26.5 per hour.

Instructional Assistant - Culinary (Part Time, Temporary Hourly, Non-Benefited) (Non-Benefited)

Central Oregon Community College

Bend, OR • On-site

$30/hr

Part-time, Temporary

Re-posted 17 days ago

Key responsibilities

  • Monitor Open Lab hours and support students in practicing cooking and baking skills.

  • Assist with food service operations at the Bakery Kiosk, Elevation Restaurant, Food Truck, and related events, including food preparation, POS transactions, and customer service.

  • Support classroom and lab activities by helping with equipment, demonstrations, and course materials under instructor supervision.

Job description

Position Details
Position Information
Position Title
Instructional Assistant - Culinary (Part Time, Temporary Hourly, Non-Benefited) (Non-Benefited)
Classification Title
T1
Hourly rate, Stipend, or Load Unit
$30/hr
Close Date
Open Until Filled
Yes
Open Until Filled Notes
Open for 2025-26 academic year
Position Type/Employee Class
Temporary PT Hourly
Instructor Status
Not applicable
Overtime Eligible
Non-Exempt
FLSA Status
Campus Location
Bend
Primary Purpose
Cascade Culinary Institute at COCC seeks a qualified individual to serve as an assistant for a wide variety of areas, which may vary per term, including: 1.) holding Open Lab hours and monitoring students in Open Lab; 2.) Assisting with CCI Bakery Kiosk, Elevation Restaurant (front and/or back of the house), and the Food Truck, where needed. Also includes event set up and assistance, event food and beverage preparation/creation. POS function, and troubleshooting. 3.) The position may also assist faculty in the classroom, under their direction; and 4.) Assisting in the purchasing room.
Essential Duties and Responsibilities
The assistant will work in the following areas, which may vary somewhat per academic term, including:
Monitor Open Lab Hours:
  • Hold student Open Lab kitchen hours for students, approximately 4-6 hours per week, to practice cooking and baking outside of class.
  • Provide support to students, where needed, on the following items:
  • Apply appropriate culinary techniques in a safe, efficient, and productive manner.
  • Prepare and/or cook food.
  • Comply with kitchen position descriptions as designated by kitchen supervisor.
  • Assist and direct proper cleaning and sanitation of equipment and smallwares, food procurement, and materials storage. Monitor equipment use.
  • Adhere to all kitchen sanitation/safety protocol.
  • Communicate with students regarding their request to use open lab and return emails.

Assist with CCI Public-Facing Businesses including the Bakery Kiosk, Elevation Restaurant (front and/or back of the house), Mixology Bar, and the Food Truck, where needed:
  • Facilitate front of the house reception and service. Provide customer service to the public, ensuring positive guest relations.
  • Operate the Elevation reservation system.
  • Operate the point of sales system for orders, payments, refunds, reconciliation and troubleshooting.
  • Assist students in their understanding of classroom equipment
  • Assist with dining room service position assignments, as designated by the instructor. Observe and record student sanitation, organization, professionalism, and competency practices.
  • Coordinate restaurant accounting, including running sales reports, reconciliation, and deposits.
  • Help the facilitate communication between the dining room, bakery kiosk, kitchen(s), and the primary instructor.
  • Provide support to students, under the direction of the instructor.

Assisting with the CCI Administrative Office functions, including:
  • Event set-up and assistance, including event food preparation.
  • POS function and troubleshooting.
  • Prepare lists, menus, and/or signage.
  • Accounting/deposit preparation.

Assist in the various classrooms, under their direction, before, during, or after class.
  • Assist instructor with classroom/lab technology and demonstrations.
  • Aid in the preparation, set-up, and clean-up of classroom/lab environment.
  • Adhere to all dining room sanitation/safety protocols.
  • Facilitate course materials.
  • Assist students with procedures and techniques per the direction of the primary course instructor.

This position may also assist in the purchasing/procurement room:
  • Assist in putting food ingredients on carts for classroom use.
  • Assisting the CCI Purchasing Specialist with a variety of duties as assigned, pertaining to food storage, sanitation, and food organization.

Other duties as assigned at the direction of the Program Director and assigned chef instructors.
Department Specific
Knowledge, Skills, and Abilities
Individuals must possess the following knowledge, skills and abilities or be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. The individual is expected to follow College work rules and policies.
  • Knowledge of Cascade Culinary Institute classroom, kitchen, restaurant, equipment, and student processes.
  • Knowledge of hospitality, culinary, and baking and pastry techniques.
  • Knowledge of proper food safety and sanitation techniques, including food allergens.
  • Ability to perform customer service, leadership, group dynamics, and the ability to communicate with various audiences.
  • Ability to perform Math/accounting functions.
  • Ability to perform baking and cooking functions.
  • Ability to operate audio-visual equipment, including overhead projectors, computer, film, sound systems, video, television, interactive video, and audio equipment.
  • Ability to operate POS system and restaurant reservation system. Count change, track income, and reconcile sales report.
  • Ability to orally communicate and work effectively with others, using the English language, with or without the use of an interpreter.
  • Ability to visually observe, monitor, direct, and coordinate students in classroom situations.
  • Ability to work cooperatively with and contribute to a diverse workplace through ideas or experience.

Ergonomic Requirements
Able to complete the essential job functions listed above with or without reasonable accommodation. Work is typically performed standing. Must be able to safely lift 50 pounds. Position will require flexible hours for special events, as needed.
Minimum Requirements
Minimum Requirements:
  • High School diploma or GED
  • Applicants must be a recent graduate or second-year student of Cascade Culinary Institute programs or have related experience in culinary, baking and pastry or related field.

License:
  • Current OLCC license

Certifications:
  • Current ServSafe® Certification.
  • Alcohol Service Permit

Equivalency Statement
The College recognizes the value of skills and knowledge gained outside of formal higher education and paid employment. Applicants who do not meet minimum qualifications but present other qualifications or experience equivalent to those required will be considered and are encouraged to apply. To qualify under equivalency, applicants must indicate how they qualify under equivalency by responding to the supplemental question presented during the application process.
Preferred Qualifications
  • Customer Service and Dining Room Experience.
  • Recent alumni of Cascade Culinary Institute with a GPA of 3.5 or higher.
  • CCI Culinary Library Trophy award designee or service, leadership, or academic excellence.
  • Experience teaching short-term COCC Community Education classes.
  • A demonstrated commitment to student service activities while at Cascade Culinary Institute.

EEO Statement
The goal of Central Oregon Community College is to provide an atmosphere that encourages our faculty, staff and students to realize their full potential. In support of this goal, it is the policy of Central Oregon Community College that there will be no discrimination or harassment on the basis of age, disability, sex, marital status, national origin, ethnicity, color, race, religion, sexual orientation, gender identity, genetic information, citizenship status, veteran or military status, pregnancy or any other classes protected under federal and state statutes in any education program, activities or employment. Persons with questions about this statement should contact Human Resources at 541.383.7216 or the Vice President for Student Affairs at 541.383.7211.
This policy covers nondiscrimination in both employment and access to educational opportunities. When brought to the attention of the appropriate parties, any such actions will be promptly and equitably responded to according to the process outlined in general procedures sections N-1, N-2, or N-3.
In support of COCC's EEO statement, bilingual fluency in English and Spanish is considered a plus, along with experience working in a diverse multicultural setting.

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