Job Title: Head Pastry Chef / Lead Baker
Position Type: Full-Time
Reports To: Operations Director / Owner
Location: Costa Mesa & San Juan Capistrano
Job Summary
We are seeking a talented, high-energy, and detail-oriented Lead Pastry Chef/Baker to oversee our scratch-baked pastry and dessert production. This role demands a unique blend of culinary artistry and scientific precision, as we are a 100% gluten-free facility serving both a bustling daily cafe crowd and large-scale catering events.
The ideal candidate has a deep understanding of alternative flours and gluten-free baking chemistry, thrives in a fast-paced environment, and can effortlessly scale recipes to meet high-volume demands without compromising on taste, texture, or visual presentation.
Key Responsibilities1. Daily & Event Production
- Scratch Baking: Mix, shape, and bake a high volume of daily cafe items (e.g., rustic breads, pastries, muffins, scones, cookies) and elegant catering desserts (e.g., customized cakes, mini tartlets, specialized event desserts).
- Gluten-Free Expertise: Masterfully execute proprietary gluten-free recipes, ensuring consistency in texture and flavor. Participate in testing and developing new seasonal menu items.
- Volume Scaling: Accurately scale recipes up or down based on daily cafe pars and fluid catering guest counts (ranging from small corporate gatherings to weddings of 150+ guests).
- Plating & Presentation: Maintain meticulous standards for finished products, ensuring high-end visual appeal for both individual cafe retail and large-scale buffet or plated catering displays.
2. Kitchen Operations & Logistics
- Prep Planning & Timing: Manage production timelines so all baked goods are fresh, completed on schedule, and properly packed or staged for catering transport.
- Inventory & Ordering: Monitor ingredient levels, rotate stock using FIFO (First In, First Out) methods, and draft orders for specialty gluten-free flours, dairy, and seasonal produce.
- Cross-Contamination Prevention: Maintain strict adherence to our 100% gluten-free protocols. Ensure all incoming raw ingredients meet our stringent allergen safety standards.
3. Leadership & Maintenance
- Team Coordination: Work cleanly and collaboratively alongside cafe staff and the catering team to ensure seamless handoffs.
- Sanitation Standards: Lead by example in kitchen cleanliness. Oversee daily, weekly, and deep-cleaning schedules for baking stations, ovens, mixers, and walk-in coolers.
- Equipment Care: Safely operate and properly maintain specialized commercial baking equipment (e.g., commercial mixers, convection ovens, laminators).
Qualifications & Skills
- Experience: Minimum of 3–5 years of professional baking and pastry experience in a high-volume bakery, pastry shop, or upscale catering operation. Lead or Head Baker experience is highly preferred.
- Specialized Knowledge: Proven experience with gluten-free, vegan, or allergen-friendly baking is highly desirable. A strong understanding of how alternative starches and binders (like xanthan gum or psyllium husk) interact is a massive plus.
- Speed & Stamina: Ability to work efficiently under tight deadlines, multi-task several bakes at once, and stand for extended periods (8+ hours). Must be able to lift up to 50 lbs (bags of flour/sugar).
- Schedule Flexibility: Early morning shifts are required (e.g., 4:00 AM starts). Weekend and holiday availability is necessary to align with peak cafe traffic and weekend catering events.
- Certifications: Current Food Protection Manager certification (or local equivalent).
What We Offer
- Competitive salary commensurate with experience.
- Paid time off and holiday perks.
- Opportunities to influence a growing culinary brand and develop creative, custom menus for high-profile events.
- A vibrant, supportive team environment where your work is central to our clients' most memorable milestones.
Pay: $20.00 - $26.00 per hour
Benefits:
- Employee discount
- Flexible schedule
- Opportunities for advancement
Work Location: In person
