Pastry Chef - Edwards Lifesciences

Compass Group•Irvine, CA

42d•$78,000 - $80,000•Onsite

About The Position

The Pastry Chef is responsible for leading the daily pastry and baking program for a high-volume corporate dining operation at Edwards Lifesciences. This role is ideal for a pastry professional who thrives in a large-scale production environment while maintaining exceptional quality, consistency, and presentation. The Pastry Chef oversees the preparation of fresh baked goods, desserts, and specialty pastries for cafés, catering, and executive events, while ensuring food safety, operational excellence, and an outstanding guest experience.

Requirements

Minimum of 3 years of pastry leadership experience in a high-volume foodservice operation, corporate dining, hotel, large-scale bakery, resort, healthcare, university, or catering environment.
Demonstrated experience with large-scale pastry production, including scratch baking and high-volume dessert preparation.
Strong understanding of production planning, batch baking, inventory management, and food cost controls.
Creative pastry skills with the ability to develop seasonal and visually appealing desserts while maintaining production efficiency.
Knowledge of current pastry, baking, and dessert trends with an emphasis on quality, consistency, and presentation.
Strong understanding of HACCP, food safety, sanitation, and proper handling of perishable products.
Excellent organizational, time management, and communication skills.
Proficiency with Microsoft Office and basic foodservice management systems.

Nice To Haves

Culinary degree or formal Pastry Arts education preferred.
ServSafe Certification or local Department of Health certification preferred.

Responsibilities

Lead all daily pastry production for cafés, catering, and special events in a high-volume corporate dining environment.
Prepare a wide variety of desserts, pastries, breads, breakfast items, and specialty baked goods using scratch techniques whenever possible.
Plan production schedules to meet daily volume demands while maintaining consistency and minimizing waste.
Develop seasonal dessert offerings and collaborate with culinary leadership on creative menus for catering, VIP events, and special functions.
Maintain the highest standards of product quality, presentation, and consistency across all pastry offerings.
Manage ordering, inventory, product rotation, and receiving for the pastry department while controlling food costs.
Ensure compliance with HACCP, food safety, sanitation, and workplace safety standards.
Train, coach, and develop hourly pastry team members while promoting a positive, collaborative kitchen culture.
Monitor production processes and labor efficiency to support operational and financial goals.
Maintain a clean, organized, and well-equipped pastry kitchen.