Job Description

Executive Production Chef (Pastry & Bakery)

$70,000 – $78,000 Annual Estimate. (Base: $28–$30/hr | Overtime: $42–$45/hr)
Full-time, Morning-day shift (no night shifts required)

COMPANY OVERVIEW

We are an established luxury cake and confectionery studio serving a celebrity, corporate, and high-net-worth clientele across Southern California. We operate as part of a boutique luxury portfolio, with a sister company specializing in high-end couture tailoring.

Our operations are currently centered in Santa Ana, where we are finalizing a complete facility renovation (scheduled for completion in December 2025), with expansions plans for Newport Beach for 2026.

POSITION SUMMARY

We are seeking an Executive Production Chef to assume operational command of our baking division.

Our ownership philosophy is one of autonomy: we hire experts and provide them the resources to lead. This role requires a disciplined production manager capable of overseeing high-volume execution, inventory logistics, and quality control without micromanagement.

KEY RESPONSIBILITIES

Production & Quality Assurance (90% Cake / 10% Pastry)

• High-Volume Manufacturing: Oversee the daily mixing and baking of sponge cakes and substrates for custom luxury orders. This requires a technical understanding of batter science, specific gravity, and scaling for volume.

• Consistency: Maintain strict standardization of all recipes. Ensure crumb structure and moisture content remain identical whether production is for a single tasting box or a 500-person corporate gala.

• Auxiliary Pastry: Execute production of high-end confectionery items (macarons, chocolates, cookies) to a refined standard.

Operational Logistics

• Workflow Management: Manage the Master Production Schedule. You are responsible for the logistical hand-off between the Baking Division (Production) and the Design Division (Art), ensuring substrates are ready for finishing on time. This has been streamlined and automated by our custom back of house ticketing and inventory system. 

• Inventory & Cost Control: Direct oversight of all BOH purchasing, receiving, and storage. Manage vendor relationships and food cost variance. This time suck is minimal due to automations in our custom inventory management system and outstanding vendor reps who will take care of all of your requests. 

• Facility Standards: Maintain a clinical standard of sanitation and organization throughout the newly renovated facility.

QUALIFICATIONS

• Experience: 5+ years of professional experience, with a specific background in bakery production.

• Leadership: Proven history of managing production schedules and inventory systems autonomously.

• Technical Focus: This role is designed for a Production Specialist. It does not involve cake decoration or sugar artistry.

CAREER GROWTH & CULTURE

• Expansion: With the Newport Beach location targeted for 2026, this role offers a pathway to multi-unit operational management.

• Support: We actively sponsor our team members for industry awards, Food Network competitions, and continuing education.

• Environment: We maintain a professional, genuinely enjoyable and organized work environment, supported by regular corporate retreats and team investment. The entire bakery has undergone a 360 degree Parisian renovation, with employee needs at the forefront of the design. This role reports directly to the owner. 

COMPENSATION STRUCTURE

To ensure fair compensation during high-volume periods, this position is classified as Hourly Management.

• Base Rate: $28.00 – $30.00 per hour.

• Overtime: Paid at 1.5x ($42.00 – $45.00 per hour) for hours exceeding 8 daily or 40 weekly.

• Benefits: 401(k), Paid Time Off (PTO), Paid Professional Development, Quarterly Bonus Structure, Annual Retreats. 

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