Pastry Chef - Edwards Lifesciences

Pastry Chef

Our passion is food! At Bon Appetit Management Company we are committed to great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

Job Summary

The Pastry Chef is responsible for leading the daily pastry and baking program for a high-volume corporate dining operation at Edwards Lifesciences. This role is ideal for a pastry professional who thrives in a large-scale production environment while maintaining exceptional quality, consistency, and presentation. The Pastry Chef oversees the preparation of fresh baked goods, desserts, and specialty pastries for cafs, catering, and executive events, while ensuring food safety, operational excellence, and an outstanding guest experience.

Key responsibilities include:

• Leading all daily pastry production for cafs, catering, and special events in a high-volume corporate dining environment.
• Preparing a wide variety of desserts, pastries, breads, breakfast items, and specialty baked goods using scratch techniques whenever possible.
• Planning production schedules to meet daily volume demands while maintaining consistency and minimizing waste.
• Developing seasonal dessert offerings and collaborating with culinary leadership on creative menus for catering, VIP events, and special functions.
• Maintaining the highest standards of product quality, presentation, and consistency across all pastry offerings.
• Managing ordering, inventory, product rotation, and receiving for the pastry department while controlling food costs.
• Ensuring compliance with HACCP, food safety, sanitation, and workplace safety standards.
• Training, coaching, and developing hourly pastry team members while promoting a positive, collaborative kitchen culture.
• Monitoring production processes and labor efficiency to support operational and financial goals.
• Maintaining a clean, organized, and well-equipped pastry kitchen.

Preferred qualifications include:

• Culinary degree or formal Pastry Arts education preferred.
• Minimum of 3 years of pastry leadership experience in a high-volume foodservice operation, corporate dining, hotel, large-scale bakery, resort, healthcare, university, or catering environment.
• Demonstrated experience with large-scale pastry production, including scratch baking and high-volume dessert preparation.
• Strong understanding of production planning, batch baking, inventory management, and food cost controls.
• Creative pastry skills with the ability to develop seasonal and visually appealing desserts while maintaining production efficiency.
• Knowledge of current pastry, baking, and dessert trends with an emphasis on quality, consistency, and presentation.
• Strong understanding of HACCP, food safety, sanitation, and proper handling of perishable products.
• Excellent organizational, time management, and communication skills.
• Proficiency with Microsoft Office and basic foodservice management systems.
• ServSafe Certification or local Department of Health certification preferred.

This is an excellent opportunity for a passionate Pastry Chef who enjoys combining creativity with operational excellence in a fast-paced, high-volume corporate dining environment while delivering exceptional experiences for guests every day.