Pastry Chef - Gjusta

PASTRY CHEF - GJUSTA

Salary Range: $75,000 to $85,000 per year (DOE and state)

POSITION SUMMARY

The Pastry Chef is responsible for leading Gjusta's pastry program, including daily production, product quality, team leadership and development, seasonal offerings, cost controls, and the consistent execution of pastry products produced for Gjusta Bakery and Gjusta Grocer.

This is a hands-on production leadership position. The Pastry Chef is expected to work alongside the pastry team in the preparation, baking, finishing, and presentation of Gjusta's pastry and dessert offerings while also providing clear direction, training, organization, and oversight of the department.

The Pastry Chef is responsible for maintaining the quality and consistency of Gjusta's established pastry offerings while helping the program evolve thoughtfully through seasonality, ingredient availability, guest response, and approved new ideas.

The role works collaboratively with the Executive Sous Chef, Culinary Director, Director of Operations, and Bakery leadership to ensure the pastry program remains aligned with Gjusta's culinary identity, operational goals, sourcing philosophy, production capabilities, and guest expectations.

The Pastry Chef may also support collaborations, pop-ups, special events, catering programs, holidays, and other activations requiring pastry products.

KEY RESPONSIBILITIES

Pastry Production & Execution

• Lead and actively participate in the daily production of pastries, baked goods, desserts, granola, and related pastry products.
• Ensure all pastry items are produced according to established recipes, techniques, portion standards, and presentation specifications.
• Maintain a high standard of quality, consistency, flavor, texture, appearance, and freshness.
• Organize daily production priorities and ensure the team is prepared to meet established pars and business needs.
• Monitor production throughout the day and adjust quantities as necessary based on sales, demand, special orders, transfers, and operational needs.
• Maintain appropriate production levels while minimizing waste and unnecessary overproduction.
• Ensure proper setup, organization, cleanliness, and breakdown of all pastry work areas.
• Maintain working knowledge of pastry equipment and ensure equipment is used, cleaned, and maintained properly.
• Communicate equipment repairs or maintenance needs promptly to culinary and operations leadership.

Gjusta Pastry Program & Seasonal Development

• Maintain the consistency, quality, and character of Gjusta's established pastry offerings.
• Ensure core products are executed according to established recipes, techniques, portion standards, and presentation.
• Use seasonality thoughtfully to bring variety and continued interest to the pastry program while maintaining the familiar offerings guests associate with Gjusta.
• Identify opportunities for seasonal variations, limited offerings, and new products that complement the existing pastry assortment.
• Work with culinary and operations leadership to evaluate the balance of classic, seasonal, and new offerings throughout the year.
• Consider ingredient availability, production capacity, labor, food cost, shelf life, presentation, and guest demand when developing or adjusting products.
• Maintain accurate recipes, yields, portion sizes, specifications, and production procedures.
• Ensure product updates and seasonal transitions are communicated clearly to Bakery, Grocer, FOH, and other affected teams.

Product Development & Culinary Collaboration

• Contribute ideas for new products, seasonal variations, and improvements to the pastry program.
• Develop and test products in collaboration with the Executive Sous Chef and Culinary Director.
• Review significant menu changes, new permanent offerings, or changes to established products with the Executive Sous Chef, Culinary Director, and Director of Operations prior to implementation.
• Collaborate on pricing, production feasibility, presentation, and placement when introducing new products or making meaningful changes to existing offerings.
• Ensure the final pastry assortment reflects both the creative contribution of the Pastry Chef and the broader culinary and operational direction of Gjusta.
• Maintain clear communication with leadership throughout the development and rollout of new or seasonal offerings.

Gjusta Grocer Product Oversight

• Maintain oversight of Gjusta pastry products produced for and sold through Gjusta Grocer.
• Establish and maintain quality and presentation standards for products transferred to Grocer.
• Regularly review product condition, freshness, assortment, display, and presentation.
• Work with Grocer and operations leadership to establish appropriate assortments and par levels.
• Ensure pastry transfers are organized, timely, accurately documented, and appropriately handled.
• Monitor sell-through, waste, and guest response and recommend adjustments to production or assortment when appropriate.
• Provide clear guidance regarding storage, handling, display, freshness, and disposition of pastry products.
• Partner with Grocer leadership to resolve recurring issues related to production, transfers, presentation, availability, or waste.

Collaborations, Events & Activations

• Support Gjusta collaborations, pop-ups, special events, holidays, catering programs, and other activations requiring pastry products.
• Collaborate with culinary and operations leadership on the appropriate product assortment, quantities, production requirements, and presentation for each activation.
• Develop special or limited products when appropriate to the concept or event.
• Plan production timelines and communicate capacity, staffing, or operational needs in advance.
• Ensure special projects are executed to Gjusta standards while maintaining the quality and consistency of the regular pastry program.
• Assist with packaging, transport, display, setup, or execution when required by the needs of the activation.

Quality Control

• Conduct regular quality checks throughout production and before products are distributed or displayed.
• Ensure products that do not meet established standards are corrected or removed from service.
• Maintain consistent standards regardless of production volume, staffing level, or sales channel.
• Monitor storage, cooling, packaging, labeling, transfer, and display practices to protect product quality.
• Maintain strong communication with culinary and operations leadership regarding quality concerns or recurring production issues.
• Use guest feedback, sales information, and team feedback appropriately when evaluating products.

Leadership, Culture & Team Development

• Lead by example and model Gjusta's standards, values, professionalism, work ethic, and approach to hospitality.
• Build and maintain a positive, accountable, collaborative, and respectful culture within the pastry department.
• Create a strong learning environment where employees understand both how products are made and why established standards matter.
• Train, coach, and develop pastry employees in technique, production, organization, food safety, quality control, and efficiency.
• Establish clear expectations and provide consistent feedback and follow-through.
• Identify strengths, development opportunities, and employees with potential for additional responsibility or advancement.
• Support the continued development of pastry leads, bakers, and other department employees.
• Conduct regular performance conversations and participate in evaluations and development planning.
• Address performance or behavioral concerns promptly and appropriately in partnership with culinary leadership, operations, and Human Resources.
• Encourage strong communication, teamwork, curiosity, accountability, and continuous improvement.
• Maintain productive relationships with Bakery, culinary, FOH, Grocer, and operations teams.
• Support a culture in which departments work together toward the overall success of Gjusta rather than operating independently.

Scheduling, Labor & Staffing

• Plan and manage pastry department schedules based on production requirements, business volume, employee availability, and established labor targets.
• Monitor staffing levels and make adjustments based on production and operational needs.
• Control overtime and unnecessary labor expense while maintaining appropriate production coverage.
• Ensure employees receive required meal and rest periods in accordance with California law and company policy.
• Review employee timekeeping and communicate or correct discrepancies promptly.
• Participate in recruiting, interviewing, hiring, onboarding, and training pastry employees.
• Maintain appropriate staffing levels and communicate hiring needs to culinary and operations leadership.

Ordering, Inventory & Cost Control

• Maintain appropriate inventory levels of pastry ingredients, supplies, packaging, and department equipment.
• Order pastry-related products accurately and within established budgets and purchasing procedures.
• Maintain organized storage areas and proper product rotation.
• Follow FIFO procedures and ensure products are properly dated, labeled, stored, and handled.
• Monitor ingredient usage, yields, portioning, and waste.
• Participate in inventory counts and investigate significant variances when necessary.
• Maintain awareness of pastry food cost and work with culinary leadership to achieve established cost targets.
• Accurately cost new and existing pastry items as required.
• Evaluate production practices for opportunities to reduce waste while protecting product quality.
• Ensure waste is properly tracked and recorded according to company procedures.

Sourcing & Ingredients

• Maintain strong knowledge of the ingredients used throughout the pastry program.
• Support Gjusta's commitment to thoughtful sourcing and traceability.
• Work with culinary leadership and approved vendors to maintain appropriate quality and consistency of pastry ingredients.
• Identify seasonal ingredient opportunities when appropriate.
• Communicate ingredient availability or quality issues that may affect production or menu offerings.
• Ensure substitutions or significant ingredient changes are reviewed and approved before implementation.

Food Safety, Sanitation & Compliance

• Ensure pastry production complies with all applicable food safety, sanitation, Department of Health, and company standards.
• Maintain proper employee hygiene, food handling, storage, labeling, temperature control, and cleaning procedures.
• Ensure pastry employees understand and consistently execute required food safety practices.
• Maintain a clean, safe, and organized production environment.
• Identify and immediately address unsafe conditions or practices.
• Ensure chemicals, tools, and equipment are properly stored and used.
• Report workplace injuries, accidents, safety concerns, or equipment hazards according to company procedures.
• Ensure compliance with company policies and applicable labor laws.

Administrative & Operational Responsibilities

• Maintain accurate recipes, production information, pars, costing information, training materials, and department records.
• Review relevant sales, production, labor, waste, and inventory information to identify trends and opportunities for improvement.
• Participate in culinary, production, and operations meetings as required.
• Communicate production changes, seasonal offerings, shortages, operational concerns, and department priorities clearly to affected teams.
• Coordinate with culinary and operations leadership on department priorities, staffing, equipment, product development, and operational needs.
• Take ownership of assigned projects from planning through execution and communicate progress, challenges, and results.

Additional Responsibilities

• Support special projects, collaborations, seasonal initiatives, events, menu changes, operational improvements, and other business priorities as directed by culinary or operations leadership.
• Assist other culinary departments when necessary to support the overall needs of the business.
• Perform other duties, responsibilities, projects, and areas of oversight as assigned based on operational and business needs.

SUPERVISORY RESPONSIBILITIES

The Pastry Chef leads the employees assigned to the Gjusta pastry department and is responsible for the overall direction, coordination, training, and performance of the team.

Responsibilities include interviewing and training employees; planning, assigning, and directing work; managing schedules and labor; ensuring meal and rest periods are provided; coaching and developing employees; evaluating performance; addressing concerns; maintaining company standards; and resolving operational or personnel issues in partnership with culinary leadership, operations, and Human Resources.

REQUIRED SKILLS & QUALIFICATIONS

• 5+ years of pastry, baking, or related professional kitchen experience preferred.
• Prior pastry leadership or management experience in a high-volume production environment.
• Advanced understanding of professional pastry and baking techniques.
• Strong hands-on production skills.
• Ability to train, teach, coach, and develop pastry employees.
• Strong understanding of production planning, pars, yields, recipe scaling, and portion control.
• Ability to maintain consistent quality across significant production volume.
• Strong organizational and time-management skills.
• Ability to prioritize multiple production and operational needs in a fast-paced environment.
• Strong problem-solving ability and attention to detail.
• Ability to provide and receive clear direction.
• Strong written and verbal communication skills.
• Ability to manage labor, ordering, inventory, waste, and food cost.
• Basic Excel and/or Google Sheets proficiency.
• Ability to work calmly and effectively under pressure.
• Demonstrates integrity, reliability, accountability, and sound judgment.
• Flexible availability including early mornings, weekends, and holidays.
• Spanish/English bilingual ability preferred.

GENERAL ATTRIBUTES

• Maintain product quality and consistency as a primary responsibility.
• Have a strong understanding of Gjusta's established pastry identity and contribute thoughtfully to its continued development.
• Balance classic offerings with seasonality, creativity, and evolving guest interests.
• Collaborate openly with culinary and operations leadership when developing or changing the program.
• Take ownership of the pastry department and follow issues through to resolution.
• Lead through presence, example, communication, and consistent standards.
• Balance craftsmanship and creativity with production volume, labor, cost, and operational efficiency.
• Remain flexible and respond constructively to changing business needs.
• Maintain a strong team focus and support collaboration across departments.
• Contribute positively to Gjusta's culture and actively support the growth and development of others.
• Approach food with curiosity, attention to seasonality, thoughtful sourcing, and respect for ingredients.
• Continuously look for opportunities to strengthen product quality, team performance, production systems, and the guest experience.

PHYSICAL DEMANDS The physical demands described are representative of those required to successfully perform the essential functions of this position. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform essential functions.

The position regularly requires standing and walking for extended periods. The employee must be able to regularly lift and/or move up to 35 pounds, frequently lift and/or move up to 45 pounds, and occasionally lift and/or move up to 50 pounds.

The position requires working with commercial bakery and kitchen equipment and regularly involves bending, stooping, reaching, twisting, grasping, lifting, carrying, smelling, tasting, and repetitive movements.

WORK ENVIRONMENT The work environment includes active bakery, pastry production, kitchen, storage, refrigeration, retail, and service areas. Conditions may include moderate to high noise levels and areas that may be hot, cold, wet, slippery, or humid.

WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.

SOMOS UN EMPLEADOR QUE PROMUEE LA IGUALDAD DE OPORTUNIDAD: EL GRUPO GJELINA HA CREADO UN CLIMA DE INCLUSIÓN CON PROPÓSITO, UN ENTORNO DONDE TODOS PUEDEN SENTIRSE AFIRMADOS, SEGUROS, VALORADOS Y SE LES DA LA OPORTUNIDAD DE PROSPERAR DENTRO DE LA EMPRESA. APRECIAMOS Y RECONOCEMOS LA DIVERSIDAD DE LA HUMANIDAD, UNA DIVERSIDAD QUE INCLUYE DIFERENCIAS, SEXO, EDAD, RAZA, ETNIA Y ORIGEN NACIONAL, RANGO DE HABILIDADES, ORIENTACIÓN SEXUAL, IDENTIDAD DE GÉNERO, EXPRESIÓN DE GÉNERO, MEDIOS FINANCIEROS, EDUCACIÓN Y PERSPECTIVA POLÍTICA. ESTAS CREENCIAS Y PRÁCTICAS SE APLICAN A TODAS LAS ACTIVIDADES DE NUESTRO NEGOCIO, INCLUIDAS LAS DECISIONES SOBRE OPORTUNIDADES DE CARRERA O EMPLEO.