Head Pastry​/Dessert

Lead with Precision. Create with Soul.

Now Hiring:
Head Pastry/Dessert Chef | Bonrue Bakery

Bonrue Bakery blends timeless European pastry craft with modern hospitality and speed. Founded by Michelin‑trained chefs and powered by a team committed to excellence, Bonrue has grown into one of Southern Utah’s most celebrated bakery brands.

Our pastry program is the soul of our business. We’re looking for a Head Pastry/Dessert Chef to lead its day‑to‑day execution—someone who leads by example, trains with intention, and brings consistency and beauty to everything they touch.

As Head Pastry/Dessert Chef, you’ll oversee the daily production and finishing of all pastry and dessert items—ensuring each one meets Bonrue’s exacting standards for quality, consistency, and visual appeal. You’ll manage team flow, maintain production timelines, and work closely with the Executive Pastry Chef on recipe adherence, innovation, and seasonal rollouts.

This is a hands‑on leadership role ideal for a pastry professional who thrives on both precision and pace.

• Prepare and oversee production of all pastries, plated desserts, bars, and finishing items
• Lead a team of pastry cooks and assistants—assigning tasks, providing feedback, and modeling best practices
• Maintain consistency in scaling, shaping, baking, garnishing, and display presentation
• Uphold and enforce Bonrue’s pastry standards across quality, speed, and appearance
  
  Follow daily prep lists and ensure all products are completed on time
• Monitor oven temps, baking times, and finishing execution
• Track and restock inventory of pastry ingredients, toppings, and packaging supplies
• Maintain a clean, organized, and efficient production station
• Collaborate with the Executive Pastry Chef on new menu development and seasonal rollouts
• Participate in plating for special events and brand activations
• Train new hires and mentor rising pastry team members
• Uphold all food safety and sanitation procedures, ensuring compliance at every level

• Have 3–5 years of professional pastry experience, including at least 1 year in a leadership role
• Are fluent in French or European pastry techniques, including doughs, mousses, glazes, and fillings
• Lead with a calm presence and a hands‑on, solutions‑first mindset
• Care deeply about presentation, precision, and consistency
• Enjoy mentoring others and setting the tone for kitchen excellence
• Are extremely organized and can keep pace in a high‑volume environment
• Hold (or are willing to obtain) a Food Handler’s Permit
• Can work early mornings and weekends, and lift up to 50 lbs

• Competitive salary
• Creative input on seasonal menu items and new product development
• Cross‑functional collaboration with bakery, savory, and leadership teams
• Growth track toward Executive Pastry Chef or Multi‑Unit Pastry Lead
• A culture rooted in gratitude, standards, and hospitality
• A fast‑scaling brand backed by passionate leaders and Savory Fund

We use eVerify to confirm U.S. Employment eligibility.

Compensation:
To be discussed