One Haus Hospitality

Position: Executive Pastry Sous Chef

Location: Bay Area, CA (SF Peninsula)

Compensation: $75,000–$110,000 base salary (inclusive of bonus potential)

Additional Compensation: Partial relocation assistance, career growth & future profit sharing

*Requirement*: Must be Bilingual, English & Spanish

About the Concept

This is a luxury pâtisserie and production kitchen rooted in European technique and modern California sensibility. The operation spans retail, wholesale, and online production, with a strong focus on quality, consistency, and innovation. The team is building the next generation of refined pastries while maintaining the highest standards of craftsmanship and execution.

Position Overview

The Executive Pastry Sous Chef plays a critical leadership role within the pastry production kitchen, partnering closely with the Executive Pastry Chef to oversee daily operations, production execution, and team development. This role is ideal for an ambitious, hands-on pastry leader who thrives at the intersection of creativity and efficiency.

You will be responsible for maintaining exceptional pastry quality at scale while helping drive innovation, cost control, and continuous improvement across the production operation.

Key Responsibilities

Pastry Production & Quality

• Oversee daily pastry production with a focus on consistency, efficiency, and uncompromising quality
• Ensure all products meet standards for flavor, texture, presentation, and shelf life
• Maintain excellence across core pastry offerings while supporting new product development

Innovation & R&D

• Collaborate on the development of modern, health-conscious pastry options, including:
• Gluten-free
• Vegan
• Reduced-sugar offerings
• Experiment with new techniques, ingredients, and formats to improve:
• Visual appeal
• Transportability
• Shelf life without sacrificing quality

Team Leadership & Training

• Lead, train, and mentor the pastry production team, fostering accountability and pride in craftsmanship
• Set clear expectations, provide ongoing feedback, and support professional growth
• Help build a positive, disciplined, and high-performance kitchen culture

Operations, Cost Control & Systems

• Manage production schedules, prep planning, and workflow efficiency
• Oversee inventory, ordering, and waste reduction efforts
• Support food cost controls and labor efficiency initiatives
• Maintain an organized, clean, and inspection-ready production environment

Qualifications

• Proven experience as a Pastry Sous Chef or Senior Pastry Chef in a high-volume, high-quality environment; Michelin or JBF standards preferred
• Strong foundation in classical pastry techniques with a modern, creative mindset
• Experience leading and motivating production teams
• Highly organized with strong attention to detail and consistency
• Comfortable balancing creativity with production realities and deadlines
• Experience with cost control, inventory management, and production planning
• Knowledge of California food safety and sanitation standards
• Spanish fluency or conversational ability is a strong plus
• Culinary or pastry degree preferred, or equivalent professional experience
• Bilingual, English & Spanish (required)

Ideal Candidate Profile

• Young, motivated, and eager to grow into senior pastry leadership
• Hands-on, disciplined, and detail-oriented
• Passionate about both craft and scale
• Energized by innovation while respecting tradition

Compensation & Benefits

• Base salary: $75,000–$110,000
• Performance bonus (Year 1)
• Future profit sharing
• Health insurance
• PTO & sick pay
• Strong long-term growth opportunities within a premium pastry organization

Equal Employment Opportunity

This organization is an Equal Opportunity Employer and is committed to fostering an inclusive and respectful workplace. #AA