French Pastry
$33,280–$43,680 year
On-site · Carmel, Indiana, United States
Job Summary
French Pastry Chef responsible for the preparation, execution, and quality control of French pastry desserts and ice cream products, following standardized recipes and presentation standards across locations. Must demonstrate knowledge of all products in the pastry department, ensure quality and safety, manage FIFO inventory, label and store products per sanitation standards, and collaborate with kitchen leadership to support production goals. Requires ServSafe certification and at least one year of professional kitchen pastry experience; ability to lift up to 50 pounds and work in a fast-paced kitchen environment. Overtime paid in accordance with federal/state laws.
Required Qualifications
- Minimum of one year of experience in a professional kitchen or pastry production environment
- Experience in high-volume production
- Strong understanding of French pastry techniques, dessert construction, and flavor profiles
- Knowledge of food safety, sanitation, and proper food-handling procedures; ServSafe certification required
- Ability to follow recipes, production schedules, and quality standards precisely
- Strong attention to detail and commitment to product consistency and presentation
- Ability to work collaboratively in a fast-paced, production-focused kitchen environment
- Ability to lift up to 50 pounds, bend, stoop, and stand for extended periods
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