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Temporary Pastry Chef Jobs (NOW HIRING)

Bar Mar Nashville LLC

Pastry Cook

Nashville, TN

$17 - $20.50/hr

Pastry Chef / Executive Pastry Chef / Chef de Cuisine Department: Back of House - Pastry Employment ... Follow standardized recipes, weights/temps, and portioning; flag spec variances immediately.

Jose Andres Group

Pastry Cook

Nashville, TN · On-site

$17 - $20.50/hr

Pastry Chef / Executive Pastry Chef / Chef de Cuisine Department: Back of House - Pastry Employment ... Follow standardized recipes, weights/temps, and portioning; flag spec variances immediately.

AccorHotel

Pastry Sous Chef - Temporary

Long Beach, CA · On-site

As Pastry Sous Chef, you will oversee the pastry operations in all Venues and Events. Your position is pivotal in providing the support and guidance needed for the success of the Culinary Team. You ...

FAIRMONT

Pastry Sous Chef - Temporary

Long Beach, CA

As Pastry Sous Chef, you will oversee the pastry operations in all Venues and Events. Your position is pivotal in providing the support and guidance needed for the success of the Culinary Team. You ...

Skytop Lodge

Culinary Extern

Skytop, PA · On-site

Job Type Temporary Description **Accepting applications for Summer & Fall extern candidates.** J OB ... Executive Chef / Executive Sous Chef PRIMARY DUTIES & FUNCTIONS: * Keep an organized inventory and ...

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Temporary Pastry Chef information

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How much do temporary pastry chef jobs pay per hour?

As of Jun 9, 2026, the average hourly pay for temporary pastry chef 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 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.

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 are Temporary Pastry Chefs?

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.
More about Temporary Pastry Chef jobs
What cities are hiring for Temporary Pastry Chef jobs? Cities with the most Temporary Pastry Chef job openings:
What are the most commonly searched types of Pastry Chef jobs? The most popular types of Pastry Chef jobs are:
What states have the most Temporary Pastry Chef jobs? States with the most job openings for Temporary Pastry Chef jobs include:
What job categories do people searching Temporary Pastry Chef jobs look for? The top searched job categories for Temporary Pastry Chef jobs are:
Temporary Pastry Chef jobs near you
Infographic showing various Temporary Pastry Chef job openings in the United States as of May 2026, with employment types broken down into 98% Full Time, and 2% Part Time. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $52,042 per year, or $25 per hour.

Pastry Cook

Bar Mar Nashville LLC

Nashville, TN

$17 - $20.50/hr

Other

Posted 2 days ago

Job description

Description

Job Title: Pastry Cook - Concept/PropertyNameConcept/PropertyName
Reports To: Pastry Chef / Executive Pastry Chef / Chef de Cuisine
Department: Back of House - Pastry
Employment Type: Hourly, Non-Exempt

About Jose Andres Group

Jose Andres Group (JAG) is a hospitality company led by Chef Jose Andres, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

Pastry Cooks execute precise mise en place and production for all pastry items-ensuring quality, consistency, and timing that meet JAG standards. You'll scale recipes, assemble and finish desserts, support service plating, and uphold rigorous food safety, labeling, and organization. This role thrives on accuracy, pace, and craftsmanship.

Key Responsibilities

Mise en Place & Production

  • Execute daily prep lists to spec: cakes, tarts, custards, mousses, curds, cremeux, pate a choux, laminated doughs, cookies, sables, glazes, and sauces.
  • Scale recipes accurately (metric & imperial), temper chocolate, prepare ganache/praline, and finish items to standard.
  • Operate proofing, baking, and chilling schedules to hit pars for service, banquets, and retail/pastry case.

Finishing, Plating & Service Support

  • Portion and finish desserts with consistent textures and presentation; maintain garnish standards.
  • Set up pastry station for service; coordinate with expo to protect ticket times and product integrity.
  • Execute preset/event desserts and PDR/BEO specifications with accuracy.

Quality & Consistency

  • Taste and calibrate products for balance, texture, and bake; log adjustments per SOP.
  • Follow standardized recipes, weights/temps, and portioning; flag spec variances immediately.
  • Participate in tastings; provide constructive feedback and apply coaching in real time.

Food Safety, Sanitation & Compliance

  • Adhere to DOH/HACCP: cooling logs, hot/cold holding, allergen and cross-contact protocols, and personal hygiene.
  • Label/date all products; practice FIFO and track hold times/shelf life; maintain temperature records.
  • "Clean as you go"; complete opening/closing sidework and scheduled deep cleans.

Inventory, Receiving & Waste Control

  • Assist with receiving: check quantities, temperatures, and quality; store promptly in proper zones.
  • Maintain accurate yields and waste logs; minimize waste through smart batch sizes and storage.
  • Keep walk-ins, freezers, and dry storage organized, labeled, and mapped.

Equipment & Maintenance

  • Safely operate mixers, ovens, sheeters, proofers, dehydrators, blast chillers, chocolate tempering machines, and small tools.
  • Perform basic care (calibrate scales, clean attachments) and escalate repair needs; tag out unsafe equipment.

Teamwork & Culture

  • Communicate clearly with pastry, culinary, and FOH teams; support during peak periods and events.
  • Attend line-ups/trainings; learn new items quickly and share best practices.
  • Model professionalism, punctuality, and a respectful, inclusive, learning-focused mindset.


Requirements

Required Qualifications

  • 1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry; culinary/pastry program a plus.
  • Strong scaling and baking fundamentals (mixing methods, proofing, tempering chocolate, glazing, finishing).
  • Knowledge of food safety, allergens, and sanitation; valid Food Handler certification (or ability to obtain).
  • Excellent organization, attention to detail, and pace under pressure; clear communication.
  • Schedule flexibility (early mornings, nights, weekends, holidays).

Working Conditions & Physical Requirements

  • Stand and move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motion.
  • Lift/carry/push/pull up to 35-50 lbs. (bags of flour/sugar, sheet trays, equipment).
  • Frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear required.

In Return, We Offer You

  • Competitive hourly pay with opportunities for cross-training and advancement
  • Eligible health & wellness benefits (for qualifying positions)
  • Employee dining and partner discounts
  • Growth in a values-driven, award-winning hospitality group

Equal Opportunity EmployerJose Andres Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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