Lead Pastry Chef — Seasonal Desserts, SF Fine Dining

One Haus; San Francisco (CA); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Medical, dental & vision insurance

Paid time off

Performance-based bonus

Dining discounts

Professional development

Job summary

One Haus in San Francisco is seeking a talented Pastry Chef to lead our pastry program in a fine dining setting. You will craft seasonal desserts, breads, and baked goods that elevate the dining experience and collaborate with the culinary leadership team to shape the dessert vision.

The ideal candidate has 3–5 years of progressive pastry leadership in fine dining or Michelin-recognized restaurants, a strong command of plated desserts and viennoiserie, and a hands-on leadership approach in a

Qualifications

• Minimum 3–5 years of progressive pastry leadership experience in fine dining, luxury hospitality, or Michelin-recognized restaurants.
• Strong knowledge of plated desserts, breads, viennoiserie, chocolates, ice creams, and contemporary pastry techniques.
• ServSafe Certification or ability to obtain upon hire.

Responsibilities

• Lead all pastry and bakery operations while maintaining the highest standards of quality, consistency, and presentation.
• Develop seasonal dessert menus, breads, petits fours, ice creams, pastries, and specialty baked goods.
• Collaborate with the Executive Chef and culinary leadership team on menu planning and tasting menus.
• Ensure all pastry offerings reflect the restaurant’s culinary vision and seasonal availability.

Skills

Attention to detail

Leadership

Time management

Menu development

Inventory management

Mentoring abilities

Education

Culinary or pastry education

Job description

One Haus in San Francisco is seeking a talented Pastry Chef to lead our pastry program in a fine dining setting. You will craft seasonal desserts, breads, and baked goods that elevate the dining experience and collaborate with the culinary leadership team to shape the dessert vision.

The ideal candidate has 3–5 years of progressive pastry leadership in fine dining or Michelin-recognized restaurants, a strong command of plated desserts and viennoiserie, and a hands-on leadership approach in a