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.

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