Pastry Chef

Los Angeles, CA, USA|

Job Overview

Compensation

Salary

Range $69,750.00 - $93,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Life insurance

Disability insurance

Job Description

Knott's Berry Farm is a renowned amusement park known for delivering exceptional guest experiences through unique food offerings and entertainment. Within this vibrant setting, the Bakery department plays a crucial role in serving high-quality and freshly baked goods that contribute to the park’s overall appeal. Knott's Berry Farm is committed to maintaining excellence in food service, adhering to stringent health and safety standards, and innovating their menu to incorporate timely trends and guest preferences. The park fosters a culture of collaboration among its culinary teams, ensuring that all food products meet or exceed customer expectations while maintaining cost efficiency and operational effectiveness.

The Pastry Chef at Knott's Berry Farm is a pivotal leadership role overseeing the entire Bakery department. This position is responsible for crafting a diverse variety of delectable baked goods including cakes, pies, tarts, and breads, upholding the high standards established by the park's bakery and pastry guidelines. The chef will work closely with the Executive Sous Chef and Executive Chef to pair baked items harmoniously with other menu offerings, coordinate supply ordering, and plan overall baking preparation. In addition to culinary expertise, the Pastry Chef is responsible for managing the scheduling of baking staff and ensuring that production meets the demands of both daily operations and special catering events.

The role requires comprehensive administrative skills such as managing inventory levels using the FIFO method, controlling food costs, and operating within budgetary constraints. Compliance with health and safety laws and internal policies is critical, with the Pastry Chef conducting regular inspections and taking immediate corrective actions as needed. The Pastry Chef must keep abreast of evolving public tastes and industry trends, continually developing new recipes and updating the menu to remain competitive and relevant.

Salary for this position ranges from $69,750 to $93,000 per year, dependent on prior experience. This competitive compensation reflects the expertise required along with the strategic importance of this role within the culinary team. Overall, the Pastry Chef position is ideal for a highly skilled baking professional who thrives in a dynamic and fast-paced environment, values teamwork, and is passionate about delivering exceptional bakery products while maintaining operational excellence.

Job Requirements

Bachelor's degree required, preferably in culinary arts
ServSafe Food Manager level certification required
California Food Handler's Card required
minimum 8-10 years of work-related experience in baking and pastry
minimum 3-5 years of supervisory experience
computer proficiency including word processors, spreadsheets, and email
knowledge of Food trak or equivalent inventory systems
skilled in bread, pastry, and cake production and development
ability to work nights, weekends, and holidays
ability to pass mandatory or random drug tests
ability to pass background checks including credit, criminal, DMV, employment, education, and references as per company policy

Job Qualifications

Bachelor's degree in culinary arts or related field
ServSafe Food Manager certification
California Food Handler's Card
8-10 years of relevant baking and pastry experience
3-5 years of supervisory or leadership experience
proficiency with computer applications such as word processors, spreadsheets, and email
experience with Food trak or similar inventory management system
advanced skills in bread, pastry, and cake production and development
ability to adapt to night, weekend, and holiday work schedules
ability to pass company-mandated drug tests and background checks

Job Duties

Ensure all food preparation personnel are properly trained and certified to meet division standards
ensure timely production of baked goods that meet or exceed quality standards
collaborate with Executive Chef on menu development, including research, testing, and sampling of new recipes
enforce all health and safety guidelines through routine inspections and corrective actions
order food and supplies based on attendance projections and maintain inventory levels using FIFO method
craft desserts including fondant icing, sugar crafting, candy making, cake designing, and a variety of other baked goods
manage inventory levels, cost of goods sold, and financial aspects of the bakery department
maintain effective communication with staff and leadership
respond to guest concerns as directed
motivate and recognize team members