Pastry Chef

Compass Group•Burbank, CA

3d•$85,000 - $90,000

About The Position

As a Pastry Chef with Wolfgang Puck Catering, you’ll bring creativity, precision, and consistency to a high‑volume culinary environment that spans Business & Industry dining and off‑premise events ranging from intimate gatherings to large‑scale productions. You’ll lead daily pastry operations, including production, ordering, and quality assurance, while shaping memorable guest experiences through modern, seasonal desserts. This role is ideal for a pastry professional who enjoys both hands‑on production and collaborative leadership in a fast‑paced, culinary‑driven setting.

Requirements

Experience in pastry production within high‑volume, upscale hotel or catering environments.
Strong foundational pastry skills with an eye for creativity, detail, and quality presentation.
Ability to balance speed and precision while producing consistent, high‑quality items at scale.
Solid knowledge of modern pastry trends, seasonal ingredients, and contemporary catering styles.
Comfort using basic computer applications (e.g., Microsoft Office) for production tracking and ordering.
Familiarity with safe and sanitary food‑handling procedures and standards.
A collaborative, positive approach to leading and developing team members.
Culinary or pastry arts degree.
Three or more years of pastry experience in high‑volume or upscale environments.
ServSafe or Department of Health certification.

Responsibilities

Prepare and produce high‑quality pastry items for B&I accounts and large‑scale catered events.
Manage pastry production at scale, including ~600 daily pieces or more, and event output for 50 to 3,000 guests.
Oversee inventory, ordering, product receiving, and proper storage of all perishable ingredients.
Uphold all HACCP and food‑safety standards to ensure a safe, efficient, and sanitary kitchen environment.
Develop and contribute to seasonal menus aligned with Wolfgang Puck Catering’s culinary vision.
Maintain accurate production records and support cost‑control practices.
Train, guide, and support one hourly team member, fostering a positive, collaborative working environment.
Partner closely with culinary and event teams to ensure seamless execution across all service styles.