Pastry Chef

About CUT by Wolfgang Puck

At CUT by Wolfgang Puck, culinary excellence is driven by discipline, innovation, and an uncompromising commitment to quality. As part of the internationally acclaimed Wolfgang Puck portfolio, CUT redefines the modern steakhouse through a sophisticated, contemporary lens—where every detail, from savory to sweet, reflects world-class standards.

What We're Looking For

We're seeking a passionate and innovative Pastry Chef who combines exceptional culinary talent with strong leadership and business acumen. The ideal candidate is a hands-on leader who thrives in a fast-paced environment, inspires and develops teams, and is committed to delivering memorable guest experiences through outstanding pastry creations.

You bring: 

• A genuine passion for pastry arts, creativity, and continuous innovation.
• Strong leadership skills with the ability to motivate, coach, and develop a high-performing team.
• A keen eye for detail and a commitment to consistency, quality, and presentation.
• Excellent organizational and time-management skills with the ability to balance multiple priorities.
• Sound financial awareness, including experience managing food costs, inventory, and labor efficiency.
• A collaborative approach and the ability to work effectively with culinary and front-of-house leadership.
• A commitment to maintaining the highest standards of food safety, cleanliness, and operational excellence.
• The ability to remain calm, focused, and solutions-oriented in a high-volume, service-driven environment.

Compensation & Schedule 

• Salary: $85,000–$95,000 annually
• Schedule: Flexible availability required, including days, evenings, weekends, and holiday

Key Responsibilities

Pastry Department Leadership 

• Lead and manage pastry department operations, ensuring the consistent execution of high-quality desserts, breads, pastries, and specialty baked goods.
• Recruit, train, mentor, and develop pastry team  through a hands-on leadership approach.
• Establish performance expectations and foster a culture of accountability, teamwork, and culinary excellence.
• Supervise daily production and delegate responsibilities to ensure efficient department operations.

Culinary Execution & Menu Development 

• Prepare and oversee the production of cakes, pastries, breads, plated desserts, and specialty baked goods for restaurant service and special events.
• Partner with the Executive Chef on the development, testing, and implementation of new desserts and seasonal menu offerings.
• Ensure all pastry items meet established standards for quality, consistency, flavor, and presentation.
• Create dessert and beverage pairing recommendations that enhance the overall guest experience.

Operations & Cost Management 

• Manage inventory, ordering, and product utilization to maintain appropriate stock levels and minimize waste.
• Monitor food costs and develop cost-effective production methods while maintaining quality standards.
• Oversee production schedules to support restaurant operations, private dining, catered events, and special functions.
• Ensure all pastry equipment is maintained and operating efficiently.

Quality, Safety & Compliance 

• Maintain the highest standards of food safety, sanitation, cleanliness, and workplace safety.
• Inspect ingredients, finished products, equipment, and work areas to ensure compliance with company and regulatory standards.
• Direct the maintenance and organization of pastry facilities, equipment, supplies, and materials to promote efficiency and operational excellence.

Qualifications

Experience & Education 

• Minimum 5 years of experience as a Pastry Chef in a fine dining, luxury hospitality, or high-volume culinary environment.
• Minimum 3 years of fine dining experience required.
• Formal culinary or pastry education preferred.

Technical Expertise 

• Advanced knowledge of pastry production, baking techniques, dessert presentation, and food safety practices.
• Experience creating a wide variety of pastries, breads, cakes, plated desserts, and specialty baked goods.
• Knowledge of specialty dietary baking, including gluten-free, sugar-free, and alternative ingredient applications.
• Strong understanding of inventory management, purchasing, and cost control.

Leadership & Core Competencies 

• Proven ability to lead, train, and develop a high-performing pastry team.
• Exceptional attention to detail and commitment to consistency and quality.
• Strong organizational, communication, and problem-solving skills.
• Ability to multitask and perform effectively in a fast-paced, high-volume environment.
• Demonstrated ability to balance creativity with operational and financial objectives.

Additional Requirements 

• Ability to stand for extended periods and lift up to 50 pounds as needed.
• Flexible schedule with availability to work evenings, weekends, and holidays.
• ServSafe Food Protection Manager Certification preferred.

Benefits 

• Medical, Dental, and Vision coverage (United Healthcare)
• 401(k) with up to 3% company match after one year
• Paid Time Off (vacation, holidays, sick leave)
• Complimentary room nights (up to 12 annually)
• 50% dining discount on food & beverage
• Complimentary employee meals
• Life Insurance, AD&D, Short- and Long-Term Disability
• Pre-tax commuter benefits
• Tuition reimbursement (up to $500 annually)
• Clear career growth opportunities 

This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.

Cut by Wolfgang Puck  is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.