Production Pastry Cook — Craft & Scale Desserts

The Dinex Group - Daniel Boulud; Costa Mesa (CA); On-site; USD 32,000 - 45,000; Full time

Job summary

The Dinex Group LLC in Costa Mesa is seeking a Production Pastry Cook to join our pastry team. You will execute recipes, scale batch production, and ensure top quality and consistency for daily operations.

You will work independently within a fast-paced environment, supporting chefs and the culinary team on menu development and seasonal desserts, while maintaining organization, sanitation, and safety standards.

Qualifications

• Minimum 3 years of pastry production experience in a bakery, restaurant, hotel, or commissary kitchen preferred.
• Knowledge of baking fundamentals, pastry techniques, and production methods.
• Ability to read and execute recipes accurately.
• Strong organizational and time-management skills.
• Flexible availability, including early mornings, weekends, and holidays.

Responsibilities

• Prepare a variety of pastry products including cakes, cookies, breads, tarts, mousses, creams, fillings, and specialty desserts.
• Follow recipes, production schedules, and preparation lists accurately.
• Scale, mix, bake, decorate, and finish products according to company standards.
• Produce products in large quantities while maintaining consistency and quality.
• Ensure all products meet presentation and quality expectations.
• Maintain adequate stock levels of ingredients and finished products.
• Assist service pastry cooks when necessary.
• Collaborate with chefs and culinary team members on menu development and special events.

Skills

Pastry production

Time management

Attention to detail

Recipe execution

Independent work

Education

Minimum 3 years pastry production

Job description

The Dinex Group LLC in Costa Mesa is seeking a Production Pastry Cook to join our pastry team. You will execute recipes, scale batch production, and ensure top quality and consistency for daily operations.

You will work independently within a fast-paced environment, supporting chefs and the culinary team on menu development and seasonal desserts, while maintaining organization, sanitation, and safety standards.