Executive Pastry Chef Salary in Medford, OR

Pastry Chef - Average Salary $68,275

Pastry Chef leads the production and presentation of pastries and baked goods including sourcing, purchasing, inventory, and cost control. Develops and tests recipes and sources ingredients to create unique pastries and baked goods. Being a Pastry Chef creates dessert menus that complement meal offerings, appeal to diners and maximize profits. Follows all applicable guidelines and regulations for food handling and safety. Additionally, Pastry Chef maintains a clean and orderly workstation and kitchen equipment. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Pastry Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Pastry Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.

Pastry Sous Chef - Average Salary $36,480

The Pastry Sous Chef is responsible for the production and presentation of pastries and other baked goods. Assists the Executive Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being a Pastry Sous Chef requires 4-6 years of experience in the field or in a related area. Oversees the activities of the pastry staff in the absence of the Executive Pastry Chef. In addition, Pastry Sous Chef requires an understanding of federal, state, and local food sanitation regulations. May require a bachelor's degree. Typically reports to an Executive Pastry Chef. The Pastry Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Working as a Pastry Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.

Head Pastry Chef - Average Salary $68,280

The Head Pastry Chef tests and develops recipes. Directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Being a Head Pastry Chef may be responsible for the creation of dessert menus to maximize profits and minimize loss. Monitors customer satisfaction. In addition, Head Pastry Chef requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to an Executive Chef. The Head Pastry Chef manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Working as a Head Pastry Chef typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes.

Executive Pastry Chef - Casino - Average Salary $68,983

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Pastry and Baking Assistant Chef - Average Salary $36,500

The Pastry and Baking Assistant Chef is responsible for the production and presentation of pastries and other baked goods. Assists the Executive Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being a Pastry and Baking Assistant Chef requires 4-6 years of experience in the field or in a related area. Oversees the activities of the pastry staff in the absence of the Executive Pastry Chef. In addition, Pastry and Baking Assistant Chef requires an understanding of federal, state, and local food sanitation regulations. May require a bachelor's degree. Typically reports to an Executive Pastry Chef. The Pastry and Baking Assistant Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Working as a Pastry and Baking Assistant Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.