Pastry Chef

Buck & Rider•Phoenix, AZ

2d•Onsite

About The Position

Buck & Rider is looking for a Pastry Chef to join their elite team and support their upcoming growth. Buck & Rider is a Seafood Eatery and Oyster Bar with a seafood-centric restaurant that focuses on a fun vibe, youthful attitude, and clean recipe lineup of food and drinks. Everything is fresh, from the raw bar to the vegetables, and locally driven. As a Pastry Chef at Buck & Rider, you will lead the creation and execution of exceptional desserts, breads, pastries, and baked goods in a fast-paced, refined kitchen environment. They are looking for a creative, detail-oriented leader who thrives under pressure, values consistency, and is passionate about delivering an outstanding guest experience.

Requirements

1+ years of pastry experience in a high-volume, upscale restaurant; leadership experience preferred
Strong technical knowledge of pastry, bread, dessert, and dough production
Excellent organizational, multitasking, and time-management skills
Ability to train, motivate, and lead a pastry team in a fast-paced environment
Creative mindset with strong attention to detail and presentation
Team-oriented attitude with excellent communication skills
Ability to stand for long periods and lift up to 50 lbs. when needed
Must possess or be able to obtain a valid Food Handlers Card
Flexible availability, including mornings, evenings, weekends, and holidays

Responsibilities

Design and execute dessert, pastry, and bread offerings that align with Buck & Rider’s culinary standards and guest experience.
Lead daily production of breads, doughs, desserts, pastries, and specialty baked goods for high-volume service.
Maintain consistency and precision in recipes, presentation, quality, and portion standards.
Train, mentor, and support pastry team members to ensure excellence across all shifts.
Collaborate with Executive Chefs and culinary leadership on seasonal menu updates, features, and special events.
Manage pastry inventory, ordering, prep levels, and food cost controls.
Maintain high standards of cleanliness, organization, food safety, and sanitation throughout pastry and prep areas.
Adapt quickly to the pace and demands of a high-volume, polished kitchen environment.
Work collaboratively with kitchen leadership and service teams to ensure smooth operations and exceptional execution.