Pastry Chef de Cuisine — Lead Dessert Craft & Team

Compass Group USA; Seattle (WA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Restaurant Associates in Seattle is seeking a Pastry Chef de Cuisine to lead our pastry program, ensuring quality, service, and memorable desserts for guests. You will guide, train, and mentor a talented pastry team while upholding safety, cost controls, and standards across all desserts and pastries.

You’ll oversee production from viennoiserie to plated desserts, partner with culinary and operations teams, and drive innovation while maintaining efficiency and consistent guest satisfaction in a

Qualifications

• Degree in Culinary Arts with pastry specialization or equivalent experience.
• Minimum 3 years of kitchen supervisory experience in high-volume pastry.
• Strong leadership, communication, and team development skills.
• Knowledge of food safety standards and ServSafe considerations.

Responsibilities

• Lead and mentor the pastry team to deliver diverse desserts and pastries.
• Ensure safety, quality, and consistency across all pastry offerings.
• Manage inventory, waste, and cost controls weekly.
• Collaborate with culinary and operations teams to meet goals.

Skills

Team leadership

Communication

Safety & compliance

Google Suite

Operations management

Budget & cost control

Education

Culinary Arts degree with pastry specialization

Tools

Google Suite

Job description

Restaurant Associates in Seattle is seeking a Pastry Chef de Cuisine to lead our pastry program, ensuring quality, service, and memorable desserts for guests. You will guide, train, and mentor a talented pastry team while upholding safety, cost controls, and standards across all desserts and pastries.

You’ll oversee production from viennoiserie to plated desserts, partner with culinary and operations teams, and drive innovation while maintaining efficiency and consistent guest satisfaction in a