PASTRY CHEF — SCOUT
San Francisco, CA | Full-Time
Scout is a new live-fire restaurant opening in San Francisco’s Marina District, from the team behind Norcina and Frankie’s.
Rooted in California cooking, Scout is centered around the wood-fired grill, exceptional seasonal ingredients, thoughtful sourcing, and food that is refined without being fussy.
We’re looking for a talented and creative Pastry Chef to build and lead the pastry and bread program at Scout.
This is an opportunity to create a department from the ground up, from hiring and developing your team to shaping three important parts of Scout’s culinary identity: our restaurant desserts, morning pastries, and bread program.
We’re looking for someone with strong technical foundations and great instincts. Someone who understands fermentation, seasonality, restraint, texture, and the importance of starting with really good ingredients.
The program should feel connected to Scout: California-driven, seasonal, playful, and influenced by the live fire at the center of our kitchen.
THE PROGRAMBread
We want bread to be an important part of the experience at Scout, not simply something placed on the table.
The Pastry Chef will develop and oversee our house bread program, from fermentation and production to baking and service. We’re excited about breads that can interact with our live-fire kitchen and evolve alongside the savory menu.
We’re looking for someone who understands flour, fermentation, temperature, timing, and the consistency required to produce great bread every day.
Restaurant Desserts
Our dessert menu should feel like a natural continuation of the savory menu. Seasonal, ingredient-driven, approachable, and memorable.
We’re interested in desserts that take advantage of California produce and the live-fire kitchen. Peak-season fruit, wood-roasted or caramelized elements, frozen desserts, baked goods, warm desserts for the table, and dishes that feel thoughtful without becoming overly complicated.
Morning Pastry & Coffee Service
Scout will also have a morning coffee service with a focused selection of pastries and baked goods made in-house.
We’re not looking to become a traditional bakery with dozens of items. We want a small, excellent selection of things people will genuinely come back for. Beautifully executed pastries, cakes, breads, and baked goods that feel distinctly Scout.
THE ROLEThe Pastry Chef will be responsible for:
Building Scout’s pastry and bread department from the ground up
Hiring, training, scheduling, and leading the pastry team
Developing and maintaining Scout’s house bread program
Managing starters, fermentation, production schedules, and daily bread execution
Developing Scout’s opening dessert menu and evolving it seasonally
Developing the pastry and baked goods program for morning coffee service
Establishing recipes, systems, standards, pars, and production schedules
Exploring ways to incorporate the wood-fired grill and oven into bread, pastry, and dessert
Working closely with seasonal California fruit, citrus, nuts, grains, herbs, dairy, chocolate, and other exceptional ingredients
Developing ice creams, gelatos, sorbets, breads, pastries, cakes, sauces, and other pastry components
Managing production across morning and dinner service
Maintaining consistency and quality at restaurant volume
Managing ordering, inventory, food cost, labor, and waste
Training and developing pastry cooks
Collaborating closely with the Chef de Cuisine and savory team
Working with the beverage team on coffee service, dessert pairings, special menus, and events
Maintaining a clean, organized, and efficient workspace
We’re looking for someone who is as excited about a perfect loaf of bread as they are about a great plated dessert.
Someone who understands the discipline required to maintain fermentation and production every day, but who also has the creativity to build a pastry program with its own point of view.
You should be equally interested in the pastry someone stops in for every Saturday morning, the bread that becomes part of a guest’s memory of dinner, and the dessert they order even though they said they were too full.
Ideal candidates will have:
Previous Pastry Chef, Pastry Sous Chef, Head Baker, or comparable leadership experience
Strong pastry and baking fundamentals
Significant experience with bread, fermentation, and naturally leavened doughs
Experience developing both plated desserts and morning pastries
A deep appreciation for seasonal California ingredients and great grains
Experience hiring, training, and managing a team
Strong production planning and organizational skills
An understanding of ordering, inventory, food cost, labor, and waste management
The ability to manage overlapping production schedules for multiple services
A collaborative approach to menu development
Curiosity about live-fire cooking and how it can influence bread and pastry
A desire to teach and develop other cooks
Excitement about building something from the ground up
Scout is part of a growing independent San Francisco restaurant group that includes Norcina , our Italian restaurant and spritz bar, and Frankie’s , our neighborhood cocktail bar.
Scout is our next chapter: an ambitious but approachable restaurant built around live-fire cooking, the ingredients of California, a thoughtful beverage program, and warm hospitality.
Our goal is to create food that feels thoughtful but never overly composed. The kind of cooking where exceptional ingredients, great technique, and restraint do most of the work.
We want the bread and pastry program to follow that same philosophy.
This is an opportunity for the right chef to have real creative ownership, build a team, develop Scout’s bread, pastry, and dessert programs, and create things that become part of the identity of the restaurant.
Compensation: Competitive salary based on experience
Position: Full-time Pastry Chef
Location: Marina District, San Francisco
To apply, please send your resume along with a short introduction telling us about yourself, the kitchens or bakeries that have shaped you, and the kind of bread and pastry program you’d be excited to build.
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