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Temporary Pastry Chef Jobs (NOW HIRING)

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 ...

Boyne Resorts

Pastry Baker

Big Sky, MT · On-site

$17.75 - $23.25/hr

  • PTO

Communicate supply needs clearly to the Chef and help establish production priorities each day ... TEMPORARY

K'Far - Brooklyn

Sous Chef

New York, NY

$69K - $75K/yr

We are looking for a temporary , fired-up culinary professional to be Sous Chef to help with a ... pastries - such as borekas with Bulgarian feta, chocolate rugelach, and babka - a lunch menu of ...

Lettuce Entertain You Restaurants

Sous Chef

Chicago, IL

$55K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... pastries and signature cookies. Beatrix is now Hiring a SOUS CHEF! Lettuce Entertain You ... Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for ...

Lettuce Entertain You Restaurants

Sous Chef

Chicago, IL

$65K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... snacks, pastries and catering options. Beatrix Market Loop is now Hiring a SOUS CHEF! Lettuce ... Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for ...

Beatrix Market

Sous Chef

Chicago, IL · On-site

$65K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... pastries and catering options. Overview Beatrix Market Loop is now Hiring a SOUS CHEF! Lettuce ... Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for ...

Beatrix Market

Sous Chef

Chicago, IL

$65K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... pastries and catering options. Overview Beatrix Market Loop is now Hiring a SOUS CHEF! Lettuce ... Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for ...

Beatrix

Sous Chef

Chicago, IL

$55K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... in-house pastries and signature cookies. Overview Beatrix is now Hiring a SOUS CHEF! Lettuce ... Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for ...

Beatrix

Sous Chef

Chicago, IL · On-site

$55K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... in-house pastries and signature cookies. Overview Beatrix is now Hiring a SOUS CHEF! Lettuce ... Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for ...

Soho House Austin

Lead Pastry Cook

Austin, TX

$17 - $21.75/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

... head chefs with service. As a Lead Pastry Cook , you thrive in fast-paced environments and ... Overseeing wastage, cooking temps and quality to reduce additional costs, to make all line staff ...

Beatrix Market

Executive Sous Chef

Chicago, IL · On-site

$65K - $90K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... pastries and signature cookies. Overview BEatrix Market is now hiring an EXECUTIVE SOUS CHEF ... Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for ...

Lettuce Entertain You Restaurants

Executive Sous Chef

Chicago, IL

$65K - $90K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... pastries and signature cookies. BEatrix Market is now hiring an EXECUTIVE SOUS CHEF! Lettuce ... Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for ...

Beatrix Market

Executive Sous Chef

Chicago, IL

$65K - $90K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... pastries and signature cookies. Overview BEatrix Market is now hiring an EXECUTIVE SOUS CHEF ... Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for ...

Soho House Austin

Lead Pastry Cook

Austin, TX

$17 - $21.75/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

... head chefs with service. As a Lead Pastry Cook , you thrive in fast-paced environments and ... Overseeing wastage, cooking temps and quality to reduce additional costs, to make all line staff ...

Arlo Wynwood

Sous Chef

Miami, FL

$46K - $62K/yr

Execution of banquets/events during their service and assist with pastry as needed * Review any ... to temp. * Complete daily line checks prior to service to verify all recipes are to standard and ...

Arlo Wynwood

Sous Chef

Miami, FL

$47K - $64K/yr

Execution of banquets/events during their service and assist with pastry as needed * Review any ... to temp. * Complete daily line checks prior to service to verify all recipes are to standard and ...

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All JobsPastry Chef JobsTemporary Pastry Chef Jobs

Temporary Pastry Chef information

See salary details

$12

$25

$40

How much do temporary pastry chef jobs pay per hour?

As of Aug 15, 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 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.
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:

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Temporary Pastry Chef jobs near you
Infographic showing various Temporary Pastry Chef job openings in the United States as of August 2026, with employment types broken down into 75% Full Time, 23% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $52,042 per year, or $25 per hour.

Executive Sous Chef

Six Flags Entertainment Corporation

Buena Park, CA • On-site

$70K - $90K/yr

Full-time

Re-posted 5 days ago

Six Flags rating

6.5

Company rating: 6.5 out of 10

Based on 529 frontline employees who took The Breakroom Quiz

26th of 58 rated theme parks

Job description

Overview
The Executive Sous Chef is responsible for coordinating the production of food for all in-park locations, picnics and catering events, and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks.
Salary range: $70,304 - $90,500 / annually
Responsibilities
  • Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage.
  • Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park.
  • Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement.
  • Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and implementation and maintenance of appropriate temperature logs for food and equipment at all park facilities.
  • Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets.
  • Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one-on-one weekly staff meetings, adherence to all Six Flags and park policies and procedures, and legal compliance with all local, state and federal laws.
  • Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations.
  • Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned staff, ensuring staff follows all established guest service guidelines.
  • Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed.
  • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO
  • policies, and demonstrates commitment to customer service in all aspects of employment.
  • Other duties may be assigned.

Qualifications
Education
Associate's Degree (2 year College or Tech School) Culinary Arts
Experience
6 - 10 Years Related ExperienceCulinary/Food & Beverage
Minimum Age
At Least 21 Years of Age
Qualifications:
  • Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings.
  • A minimum of 2 years experience as a pastry chef is hightly desired.
  • Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine.
  • Must read, write and speak fluent English. Bilingual in English and Spanish highly desired.
  • Extensive knowledge of multistage banquet events, ability to organize multiple outlets
  • Ability to work nights, weekends and holiday periods to meet business needs.
  • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
  • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

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