Pastry Chef — Amara, BelmontPosition Summary
Amara is looking for a Pastry Chef to lead and execute a focused, seasonal dessert and bread program for a California restaurant with Mediterranean influence.
This is not a volume bakery job and not a decorative cake position. We need someone who understands flavor, restraint, texture, seasonality, and hospitality. The right person should be able to create desserts that feel elegant, soulful, and connected to Amara’s food — not generic restaurant desserts dropped onto the menu.
The Pastry Chef will be responsible for daily production, menu development, quality control, costing, prep organization, and execution of desserts, breads, brunch pastries, and special-event items.
Key ResponsibilitiesDessert Program
Develop and execute a tight, seasonal dessert menu that fits Amara’s identity:
- California produce
- Mediterranean flavors
- Clean plating
- Balanced sweetness
- Use of nuts, citrus, stone fruit, olive oil, yogurt, honey, spices, herbs, chocolate, sesame, tahini, dates, figs, berries, and seasonal fruit
- Desserts that are memorable but not overly complicated
Examples of the style we are looking for:
- Olive oil cake with citrus and crème fraîche
- Pistachio, cardamom, or rose-influenced desserts
- Stone fruit galette or pavlova-style dessert
- Labneh panna cotta
- Chocolate dessert with tahini, sesame, or coffee
- Seasonal sorbets, semifreddo, custards, tarts, or composed plated desserts
Bread & Savory Pastry Support
Support Amara’s bread identity, including:
- Fresh pita or flatbread program
- Brunch breads or pastries
- Dinner rolls or seasonal bread service
- Crackers, lavash, or accompaniments for dips, cheese, caviar, or charcuterie
- Savory brunch items when needed
Production & Execution
- Prepare daily pastry mise en place
- Maintain consistency in recipes, portioning, plating, and quality
- Manage prep lists and par levels
- Work cleanly and efficiently
- Maintain proper storage, labeling, FIFO, and sanitation standards
- Ensure all desserts are service-ready before each shift
- Communicate clearly with the chef and service team about menu changes, allergens, and availability
Menu Development & Cost Control
- Create recipes with proper yields and portion sizes
- Cost out menu items accurately
- Minimize waste
- Use seasonal ingredients intelligently
- Build desserts that are both beautiful and profitable
- Help create specials for holidays, private events, brunch, and tasting menus
Team & Culture
- Work collaboratively with the chef, sous chefs, and front-of-house team
- Train cooks or prep team members on pastry items when needed
- Maintain high standards without drama
- Take feedback professionally
- Bring creativity, but also discipline and consistency
QualificationsRequired
- Minimum 2–4 years pastry experience in a restaurant, hotel, bakery, or fine-casual/fine-dining environment
- Strong understanding of baking fundamentals
- Ability to execute plated desserts during service
- Ability to follow and create recipes
- Strong knife skills and prep discipline
- Understanding of allergens, gluten, dairy, nuts, and dietary restrictions
- Ability to work independently
- Clean, organized, and reliable
- Able to lift 40 lbs and stand for extended periods
Preferred
- Experience with Mediterranean, California, or seasonal cuisine
- Experience with laminated dough, tarts, custards, cakes, ice creams, sorbets, breads, or flatbreads
- Experience costing recipes
- Experience working in a restaurant kitchen rather than only a retail bakery
- Ability to help with brunch pastry and private events
Ideal Candidate
The ideal candidate is creative but practical.
They understand that Amara does not need twelve desserts. We need four or five excellent ones that guests remember, servers can sell, and the kitchen can execute consistently.
They should care about ingredients, but also understand food cost. They should be able to make something beautiful without turning every dessert into a labor trap. They should know when to add complexity and when to pull back.
We are looking for someone who can help build a dessert program that feels like Amara: warm, seasonal, ingredient-driven, generous, polished, and a little unexpected.
Schedule
- Full-time or strong part-time depending on experience and availability
- Weekends required
- Morning/daytime prep shifts with some evening service support as needed
- Holiday and private-event availability required
Compensation
Competitive hourly or salary compensation based on experience.
Final pay will depend on skill level, schedule, leadership ability, and whether the role includes menu development, bread production, brunch support, and event execution.
How to Apply
Please send:
- Resume
- A brief note about your pastry style
- Photos of recent desserts or pastry work, if available
- Availability
- References from previous kitchens or pastry programs
Pay: $21.00 - $27.00 per hour
Benefits:
- Flexible schedule
- Store discount
Work Location: In person
