Job details
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Indeed’s salary guide
  • Not provided by employer
  • $42.5K – $53.9K a year is Indeed’s estimated salary for this role in Houston, TX.

Full Job Description

The Pastry Chef coordinates and supervises bakery food production activities for the university campus dining operations. The incumbent provides quality and service of bakery products to college dining, self- operated retail dining, special events and catering, and Faculty Club operations while meeting the ACF (American Culinary Federation) accreditation bakery standards of skill levels. S/he will maintain high standards of sanitation, safety and security for bakery operations. The Pastry Chef is also responsible for meeting budgetary objectives for food, labor, and supply costs.

Essential Functions

  • Bakes cakes, pies, cookies, breads and a variety of pastries
  • Decorates pastries such as icing cakes with cake piping skills and pastry
  • presentation
  • Designs and develops pastry menus and recipes
  • Develops bakery menus as well as proper schedule and organizing baking
  • processes for dining unit
  • Provides training and development for bakery staff
  • Performs annual employee performance evaluations for all bakery staff
  • Responsible for ordering bakery products and ingredients
  • Responsible for maintaining proper inventories using first in, first out
  • system
  • Supervises food services members on a daily basis
  • Maintains high standards of sanitation, safety, security, and hygiene in
  • workspace
  • Performs all other duties as assigned

Required Qualifications

  • Bachelor’s Degree in culinary arts – Pastry (preferred)
  • Four years of related experience in kitchen supervision of baking and pastry production and the training, hiring recommendations of staff, and intern evaluation
    • In lieu of the experience requirement, additional related education, above and beyond what is required, on an equivalent year for year basis may be substituted
  • Certified Food Handler’s Permit as issued by the City of Houston Health Department or the ability to obtain within 30 days of employment.
  • Must be customer service oriented
  • Must be able to communicate effectively and be organized
  • Must be proficient in cooking techniques, food and menu preparation and presentation
  • Must be able to foster teamwork; train, supervise and direct the work of staff and interns members
  • Knowledge of food service computer applications

Preferred Qualifications

  • Five years of bakery experience in a commercial or institutional dining facility with classical fundamental bakery operations. Experience with catering, pastry, and baking operations.
  • Certified Pastry Culinarian (CPC)


  • Certified Working Pastry Chef (CWPC) by the ACF
  • Certified Executive Pastry Chef (CEPC) by the ACF
  • Excellent attention to detail with a focus on accuracy, being exact, and an eye for detail
  • Demonstrated strong business sense
  • Proven record of cleanliness ensuring safety and sanitation habits
  • Excellent creativity and organizational skills to cook precisely and efficiently with good presentation keeping order and structure
  • Expert in culinary with demonstrated ability to cook, knowledge of the kitchen, possess knife and tasting skills, ability to recognize flavors and to judge the balance of seasonings
  • Sound decision making and agility skills to make multiple decisions quickly, efficiently, simultaneously and at the last second
  • Ability to motivate staff to keep everyone working at a fast, efficient pace as a team including the cooks, bussers, waiters, other staff and management
  • Ability to work under pressure in a fast paced environment
  • Strong multitasking ability to address staff issues while working on other elements of an event, meal or project
  • Excellent verbal and written and communication skills

Physical Demands

LIGHT – Exert up to 25 lbs. of force occasionally. Requires walking or standing up to eight hours per day. Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance. Must be able to detect scents and discern flavors.

Working Conditions

Work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine, stoves, ovens, knives, slicers, etc), and hot oil, steam, and water.

Work Schedule

Weekly schedule will vary and will include working evenings, weekends and holidays – Must be available to work any shift required.

Essential Personnel

This position is considered essential during a campus emergency. The incumbent in this position is expected to report to campus, provide the essential services designated and work under the overall direction of the Crisis Management Team for the duration of a campus emergency.

Rice University is an Equal Opportunity Employer with commitment to diversity at all levels, and considers for employment qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability or protected veteran status.

Current Rice University COVID policies, which include vaccination, face mask, testing, gatherings, occupancy limits, and travel policies can be found here: https://coronavirus.rice.edu/policies

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Job activity

Posted 30+ days ago

Tagged as: busser