Pastry Sous Chef

Compass Group•Los Angeles, CA

1d•$80,000 - $90,000•Onsite

About The Position

As Pastry Sous Chef at LACMA, you will play a key role in supporting a refined, restaurant-driven pastry program within one of the most culturally significant destinations in Los Angeles. This role is primarily focused on daily restaurant service, delivering thoughtful, well executed desserts that complement the culinary vision and elevate the guest experience. In addition to restaurant service, the Pastry Sous Chef supports pastry execution across other on site outlets and special events as needed. This is a hands-on leadership role for a pastry professional who enjoys variety, collaboration, and working closely with culinary leadership to ensure consistency, organization, and high standards across the account.

Requirements

Minimum 3 to 5 years of progressive pastry experience in a restaurant focused kitchen
Strong foundation in plated desserts, pastry prep, and service execution
Hands on leadership style with the ability to work side by side with the team
Strong organization, time management, and attention to detail
Ability to adapt quickly and support different units as operational needs shift
Passion for pastry, continuous learning, and contributing to a collaborative culinary culture

Nice To Haves

Experience supporting multiple outlets or event driven service preferred

Responsibilities

Lead day-to-day pastry production for the primary restaurant and other outlets, ensuring consistent quality, execution, and presentation
Support pastry needs across additional on-site outlets and special events as required
Execute plated desserts, restaurant service items, and select banquet or catering desserts with precision and consistency
Partner closely with the Executive Chef and culinary leadership to plan production, prep schedules, and service needs
Train, coach, and support pastry cooks and kitchen team members in technique, organization, and standards
Maintain clean, organized, and efficient pastry workspaces in alignment with food safety and sanitation standards
Assist with inventory, ordering, and waste reduction while supporting overall food cost goals
Collaborate with front of house and events teams to ensure smooth service and guest experience