Chef Pastry Salary

How much does a Chef Pastry make in the United States?
Get insights on the salary, benefits, education and job description.

$48,493 (USD)/yr

Average Base Salary

$23 (USD)/hr

Average Hourly Rate

$1,188 (USD)/yr

Average Bonus
The average chef pastry salary in United States is $48,493 or an equivalent hourly rate of $23. In addition, they earn an average bonus of $1,188. Salary estimates based on salary survey data collected directly from employers and anonymous employees in United States.
Salary by Experience

$35,766 (USD)

Entry Level Salary

$59,101 (USD)

Senior Level Salary

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Salary Potential
Estimated salary in 2023:
$56,217
5 Year Change:
16 %
Job Description
Education
Jobs that May Interest You
Pastry Chef / Donut Maker
account_balance Acevedo's Postreria Gourmet, LLC
location_on Fresno
The Pastry Chef demonstrates strong leadership qualities with attention to detail in elevating and sustain a competitive edge. The Chef is accountable for the quality and consistency of all pastry ...
Executive Pastry Chef
account_balance Acevedo's Postreria Gourmet, LLC
location_on Fresno
The Executive Pastry Chef demonstrates strong leadership qualities with attention to detail in elevating and sustain a competitive edge. The Chef is accountable for the quality and consistency of all ...
Pastry Chef and Savory Sous Chef
account_balance Robert Goebel | Recruiter | rgoebel@goodwinrecruiting.com
location_on Charlotte
We are seeking a quality Pastry Chef and a Savory Sous Chef to relocate to the southwestern North Carolina! You will thrive in a fast-paced hotel/ upscale environment and dedicate time to expanding ...
Pastry Chef
account_balance Alpine Baking Company
location_on Fairfield
Excellent Opportunity to learn from a 7th Generation Award Winning French Pastry Chef!! Key Responsibilities: Prepares, and decorates cakes, pastries, desserts, cookies, and bread for this upscale ...
Pastry Chef/Cake artist
account_balance Cafe Du Pain Bakery LLC
location_on Lawrenceville
The Assistant Pastry Chef needs to meet the daily production goals for baked goods. That means preparing the dough, letting it bulk ferment, shaping/proofing/baking it, and finally garnishing them
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