Job Description

Pastry Chef – Fine Dining Restaurant

$75,000 - $85,000

This well-known and highly regarded restaurant group is looking for a experienced Pastry Chef for their fine dining concept, offering outstanding compensation, excellent training, and career growth opportunity.

About the Company:

• The restaurant group is a leader in San Diego area food scene, with Michelin Star recognition
• Outstanding compensation, benefits, and career growth potential
• Extremely popular, high-volume restaurants with loyal clientele

What We Offer You:

• Medical insurance, 100% paid for 1st tier, 50% paid for higher tiers
• Optional Dental and Vision insurance
• 2 weeks vacation, 3 weeks at 3 years
• Relocation assistance possible
• Family meal
• Employee relief fund

Your Role with the Company:

• Lead and inspire a small team, ensuring excellence in pastry technique and consistency across all dessert and pastry elements
• Uphold restaurant high standards of quality, maintaining the restaurant’s Michelin-star level through consistent execution, detail, and creativity in all pastry offerings
• Oversee hiring, training, and mentorship of the pastry team, cultivating a high-performing, skilled staff that upholds standards of excellence
• Manage seasonal menu changes, overseeing four full menu rotations per year, while introducing periodic updates and fresh ideas to reflect the evolving seasons and inspirations
• Develop and execute seasonal dessert menus, crafting distinct, innovative offerings that highlight fresh, high-quality ingredients (such as fruit, floral, and chocolate-focused desserts) with artistic presentation and attention to flavor balance
• Collaborate closely with the savory team on production elements, preparing essential components like pâte brisée, tartlet shells, gougères, and other dough-based items that complement the entrees

Your Qualifications:

• Minimum 3+ years of experience as a Pastry Chef (or comparable role) for an upscale modern fine dining restaurant
• Michelin experience strongly preferred
• Background in French pastry with a contemporary and innovative approach
• Expertise in ice cream and sorbet preparation, with a deep knowledge of chocolate work, mousses, crémeux, and other advanced pastry techniques
• Demonstrated skill in crafting fruit-forward and floral-inspired desserts, with a focus on plated, composed presentations that highlight seasonality and quality of ingredients
• Experience in high-volume, fast-paced kitchens, with a proven track record in research and development, dish creation, and team management
• Have strong interpersonal and communication skills

EOE – EQUAL OPPORTUNITY EMPLOYER

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