Pastry Chef

Compass Group•Los Angeles, CA

4d•$71,000 - $80,000

About The Position

Academy Museum of Motion Pictures is seeking a collaborative and highly skilled Pastry Chef to support pastry operations across our high‑volume, fine‑dining restaurant, café, and museum-wide catering program. This role contributes to an elevated guest experience by leading daily pastry production, refining menu offerings, and delivering exceptional desserts for in-house service, special events, premieres, and large-scale VIP activations. You will work closely with the Executive Chef to guide pastry preparation, maintain consistent quality and presentation, and build a positive, inclusive kitchen culture. This position is ideal for a creative, solutions‑oriented pastry professional who thrives in dynamic environments and enjoys blending technique, artistry, and hospitality.

Requirements

Experience in upscale, high‑volume restaurant or venue-based catering environments.
Strong pastry fundamentals with the ability to execute creative, refined desserts at scale.
A collaborative leadership style with the ability to mentor teams in fast-paced environments.
Adaptability and comfort pivoting quickly during busy periods or last‑minute event changes.
Knowledge of HACCP, allergen protocols, kitchen safety, and sanitation best practices.
Ability to communicate clearly, prioritize tasks, and stay organized under pressure.
Professionalism and discretion when engaging with talent, VIPs, or high-profile clients.
Computer literacy, including comfort with menu systems, costing tools, and Microsoft Office.
Culinary or pastry degree.
Three or more years of pastry experience in fine dining, luxury hospitality, or premium catering.
ServSafe or Department of Health certification.
Demonstrated success designing seasonal menus and managing food cost controls.

Responsibilities

Support all pastry operations for the restaurant, café, and catering programs, including daily production, prep, plating, and service execution.
Lead pastry staff during service and events, offering coaching, clear communication, and hands-on support.
Develop seasonal dessert menus using fresh, high‑quality ingredients reflective of current culinary trends.
Produce and scale recipes for high-volume service, ensuring consistency in flavor, texture, and presentation across outlets.
Manage ordering, recipe costing, inventory control, and waste reduction strategies.
Ensure all perishable products are handled, stored, labeled, and rotated properly.
Maintain a clean and organized pastry kitchen that aligns with HACCP, Department of Health, and internal sanitation standards.
Partner with culinary leadership to support VIP events, award‑season functions, and programs involving talent and high‑profile guests, maintaining discretion and professionalism at all times.
Contribute to hiring, training, scheduling, and ongoing development of hourly pastry staff.
Collaborate with the Executive Chef to implement systems, improve efficiencies, and uphold high standards for quality and hospitality.