Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $90,000.00
Work Schedule
Standard Hours
Benefits
comprehensive medical
Dental Insurance
Vision Insurance
401k
Unlimited PTO
Coaching and training tools
Great life balance
Job Description
This Michelin-starred restaurant in San Francisco represents the pinnacle of culinary excellence, led by a James Beard Award-winning Master Chef renowned for creating extraordinary dining experiences. Recognized for its innovative approaches and dedication to quality, this establishment consistently delivers exceptional pastries and baked goods that complement its esteemed menu. As a leader in the competitive San Francisco dining scene, the restaurant fosters an environment of creativity, precision, and passion where culinary professionals can grow, collaborate, and refine their craft.
The Executive Pastry Sous Chef role at this prestigious Michelin-starred restaurant offers an exceptional opportunity for a seasoned pastry professional to partner with and learn from world-class chefs. This position centers on the daily leadership and management of the bakery and pastry team, ensuring the highest standards of quality control and adherence to culinary directives from the Culinary Director, Executive Chef, and Executive Pastry Chef. The Executive Pastry Sous Chef will be a key player, responsible for planning, preparing, and producing top-tier pastry products while overseeing costing, scheduling, inventory, hiring, training, and research and development activities.
Beyond operational leadership, the role demands strong kitchen and leadership skills geared toward coaching and developing staff at all levels. Candidates must possess an innovative spirit, encouraging team members to propose and implement operational improvements that enhance efficiency and culinary artistry. As a hands-on leader, the successful candidate will supervise compliance with occupational health and safety standards, provide swift and effective solutions to departmental and guest-related challenges, and maintain composure under pressure to deliver an unparalleled guest experience.
Working in this dynamic, deadline-driven environment requires outstanding multitasking capabilities, exceptional organizational skills, and the ability to prioritize a diverse workload. The Executive Pastry Sous Chef must be flexible to evolving circumstances and demonstrate a forward-thinking approach that anticipates daily prep and scheduling needs. This role is not only about managing but also inspiring a talented team to strive for culinary excellence in an environment that rewards creativity, precision, and passion.
The Executive Pastry Sous Chef role at this prestigious Michelin-starred restaurant offers an exceptional opportunity for a seasoned pastry professional to partner with and learn from world-class chefs. This position centers on the daily leadership and management of the bakery and pastry team, ensuring the highest standards of quality control and adherence to culinary directives from the Culinary Director, Executive Chef, and Executive Pastry Chef. The Executive Pastry Sous Chef will be a key player, responsible for planning, preparing, and producing top-tier pastry products while overseeing costing, scheduling, inventory, hiring, training, and research and development activities.
Beyond operational leadership, the role demands strong kitchen and leadership skills geared toward coaching and developing staff at all levels. Candidates must possess an innovative spirit, encouraging team members to propose and implement operational improvements that enhance efficiency and culinary artistry. As a hands-on leader, the successful candidate will supervise compliance with occupational health and safety standards, provide swift and effective solutions to departmental and guest-related challenges, and maintain composure under pressure to deliver an unparalleled guest experience.
Working in this dynamic, deadline-driven environment requires outstanding multitasking capabilities, exceptional organizational skills, and the ability to prioritize a diverse workload. The Executive Pastry Sous Chef must be flexible to evolving circumstances and demonstrate a forward-thinking approach that anticipates daily prep and scheduling needs. This role is not only about managing but also inspiring a talented team to strive for culinary excellence in an environment that rewards creativity, precision, and passion.
Job Requirements
- Minimum 2 years of experience as a pastry chef in a Michelin-starred environment
- thorough knowledge of international pastry techniques and ingredients
- ability to train and lead pastry staff
- exceptional organizational skills and attention to detail
- physical stamina to endure long hours in a demanding kitchen setting
- strong communication and leadership abilities
- flexibility to work in a fast-paced and evolving environment
Job Qualifications
- Proven 2-3 years of experience working as a pastry chef in a fast-paced environment, with a minimum of 2 Michelin Stars, in a similar capacity
- expert skill set in international cuisine and technique
- ability to follow recipes and instructions accurately
- very good knowledge of pastry arts and ingredients
- confident culinary techniques and skills with the drive for excellence under pressure
- good sense of planning and preparation for the day ahead
- diligent and meticulous in making and receiving orders
- strong organizational and time management skills
- ability to problem solve and react quickly to any issues which arise during a shift
- physically able to stand, kneel, bend, and stand for extended periods every day in a hot kitchen
Job Duties
- Lead the daily management of the bakery and the entire pastry staff, ensuring quality control measures are being adhered to
- follow through with the Culinary Director, Executive Chef’s and Executive Pastry Chef's orders
- strong kitchen and leadership skills with a proven ability to coach and develop staff
- plan, prep, set up, and prepare quality products in all areas of the Pastry/Bake Shop, costing, scheduling, inventory, hiring, training, and research and development
- encourage employees to come up with operational innovations
- supervising workers to ensure compliance with occupational, health, and safety standards
- develop workable solutions to solve routine department and guest-related problems
- apply good judgment and ability to bend a rule for a guest to create an excellent experience
- react quickly and effectively to unplanned operational needs while remaining calm under pressure
- accept the need for flexibility and respond to evolving circumstances
- handle multiple tasks and prioritize workload in a deadline-driven, demanding environment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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