Executive Pastry Sous Chef Luxury Patisserie | SF Peninsula

Job Description Position: Executive Pastry Sous ChefLocation: Bay Area, CA (SF Peninsula)Compensation: $75,000–$110,000 base salary (inclusive of bonus potential)Additional Compensation: Partial relocation assistance, career growth & future profit sharing*Requirement*: Must be Bilingual, English & SpanishAbout the ConceptThis is a luxury pâtisserie and production kitchen rooted in European technique and modern California sensibility. The operation spans retail, wholesale, and online production, with a strong focus on quality, consistency, and innovation. The team is building the next generation of refined pastries while maintaining the highest standards of craftsmanship and execution.Position OverviewThe Executive Pastry Sous Chef plays a critical leadership role within the pastry production kitchen, partnering closely with the Executive Pastry Chef to oversee daily operations, production execution, and team development. This role is ideal for an ambitious, hands-on pastry leader who thrives at the intersection of creativity and efficiency.You will be responsible for maintaining exceptional pastry quality at scale while helping drive innovation, cost control, and continuous improvement across the production operation.Key ResponsibilitiesPastry Production & QualityOversee daily pastry production with a focus on consistency, efficiency, and uncompromising qualityEnsure all products meet standards for flavor, texture, presentation, and shelf lifeMaintain excellence across core pastry offerings while supporting new product developmentInnovation & R&DCollaborate on the development of modern, health-conscious pastry options, including:Gluten-freeVeganReduced-sugar offeringsExperiment with new techniques, ingredients, and formats to improve:Visual appealTransportabilityShelf life without sacrificing qualityTeam Leadership & TrainingLead, train, and mentor the pastry production team, fostering accountability and pride in craftsmanshipSet clear expectations, provide ongoing feedback, and support professional growthHelp build a positive, disciplined, and high-performance kitchen cultureOperations, Cost Control & SystemsManage production schedules, prep planning, and workflow efficiencyOversee inventory, ordering, and waste reduction effortsSupport food cost controls and labor efficiency initiativesMaintain an organized, clean, and inspection-ready production environmentQualificationsProven experience as a Pastry Sous Chef or Senior Pastry Chef in a high-volume, high-quality environment; Michelin or JBF standards preferredStrong foundation in classical pastry techniques with a modern, creative mindsetExperience leading and motivating production teamsHighly organized with strong attention to detail and consistencyComfortable balancing creativity with production realities and deadlinesExperience with cost control, inventory management, and production planningKnowledge of California food safety and sanitation standardsSpanish fluency or conversational ability is a strong plusCulinary or pastry degree preferred, or equivalent professional experienceBilingual, English & Spanish (required)Ideal Candidate ProfileYoung, motivated, and eager to grow into senior pastry leadershipHands-on, disciplined, and detail-orientedPassionate about both craft and scaleEnergized by innovation while respecting traditionCompensation & BenefitsBase salary: $75,000–$110,000Performance bonus (Year 1)Future profit sharingHealth insurancePTO & sick payStrong long-term growth opportunities within a premium pastry organizationEqual Employment OpportunityThis organization is an Equal Opportunity Employer and is committed to fostering an inclusive and respectful workplace. #AA