Pastry Chef

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The Pastry Chef is responsible for working in conjunction with the Executive Chef in all aspects of the day to day operations of baking and pastry for Jackson Family Wines events / Banquets as necessary. The Pastry Chef will oversee the preparation and service of specialty pastry needs and contribute to the creative direction for the team. This includes managing labor and food costs, ensuring food quality and exceeding customer satisfaction. We are currently looking for a Pastry Chef (Full-time).


  • Develops and implements creative, innovative, and high-quality desserts; reviews and changes as needed.
  • Responsible for menu development and execution, focusing on seasonality and our onsite 3-acre garden.
  • Oversees food preparation, production, and presentation; ensures that recipes are followed, and preparation and presentation are adhered to consistently.
  • Prepares a variety of desserts utilizing skill and creativity; creating dishes meant to pair with specific wines.
  • Possesses and maintains thorough knowledge of wines offered in restaurant and wine/dessert parings.
  • Standardizes production recipes to ensure consistent quality of accepted samples; plans production schedules and supervises production line.
  • Assists staff with job functions as needed to ensure optimum service to all patrons.
  • Maintains dessert history including but not limited to sales mix and history, actual/potential costs, and production time.
  • Ability to organize reach-in coolers, dry stock with proper storage, including proper packaging, storage and security of all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures, adhering to sanitation guidelines.
  • Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
  • Assists in the development of the department budget; manages expenses within approved budget constraints.
  • Assists in the requisitions and/or purchases all dessert products; completes dessert production records and costs menus on a regular basis.
  • Assists with product needs for conferences, banquets, sampling and Enthusiast classes.
  • Prepares accurate and timely reports as required.
  • Performs other duties as assigned by manager.


  • 3+ years of pastry experience in a restaurant/or hotel.
  • California Food Handler’s Certificate, or ability to obtain a certificate within 30 days of hire. HACCP or SERV Safe Certification a plus.
  • Prior experience working in high volume or fine dining restaurant establishment.
  • Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
  • Excellent written and verbal communication skills required with the ability to write and create a menu.
  • Must be able to write a recipe and explain methodology.
  • Has the capacity to follow printed recipes and plate presentations.
  • Excellent interpersonal and leadership skills required, including the ability to form and mobilize intra-organizational teams to accomplish goals.
  • Demonstrated ability to show a high level of service responsiveness to customers.
  • Experience in volume cookery.
  • Must be available to work a flexible scheduled including days, nights and weekends.
  • Must be able to bend, reach and stand for a minimum of eight (8) hours daily.
  • Must be able to lift and transport a minimum of fifty (50) pounds.
  • Ability to work overtime if necessary.

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