Pastry Chef

Full-Time | Mostly mornings, some afternoons, nights & weekends

Purple Onion Catering Company is an award-winning, full-service catering company built on the core values of Kindness, Care, and Elevate. We are seeking a Pastry Chef to oversee our pastry program, lead and train team members, and execute high-quality desserts for events, tastings, and menus.

This role is ideal for a pastry professional who leads by example, values accountability, and is passionate about building a strong kitchen culture.

• Lead and manage the pastry section with a calm, respectful, and accountable leadership style
• Prepare, bake, finish, pack, and execute all desserts and pastries for events and tastings
• Train and mentor culinary team members on pastry techniques, execution, and presentation
• Help create, test, and refine dessert menus and new concepts
• Maintain high standards for food quality, cleanliness, and organization
• Support off-site events as needed and assist with complex or custom productions
• Collaborate closely with the Executive Chef and kitchen leadership
• Uphold food safety, sanitation, and health department standards at all times
• Minimize waste and support efficient production through proper planning and organization

• 3+ years of experience in a professional kitchen
• 1+ year of catering, banquet, or high-volume production experience
• Strong pastry fundamentals (scaling, mixing, baking, decorating, finishing)
• Proven ability to train and lead others with intention and accountability
• Reliable transportation; valid driver’s license preferred
• Ability to lift up to 50 lbs and stand for extended periods
• Comfortable working early mornings, nights, weekends, and holidays as needed
• Bilingual a plus, but not required
• Competitive salary starting at $60,000 DOE
• Paid time off, sick pay, and six paid holidays
• Staff meals on shifts over 8 hours
• Supportive, growth-focused culinary team

Please email the following to

• Your resume
• Two professional references
• A one-page written response to one of the prompts below

Applications without the written response will not be considered.

Choose one prompt and respond in no more than one page.

What does a healthy kitchen culture mean to you as a pastry chef? Share an example of how you’ve actively contributed to or improved culture while still holding your team accountable for performance.

• Accountability Under Pressure

Tell us about a situation where a pastry-related mistake or breakdown occurred before an event or service. How did you address it with your team, and what systems or training did you put in place to prevent it from happening again?