Pastry Chef

About Fellas Opening Winter 2025 in Los Feliz, Fellas is a refined Italian comfort food restaurant marrying rustic countryside charm with elevated technique. Think hearty pastas, slow-roasted meats, seasonal vegetables — all served in a woodsy, whimsical space that feels like escape without leaving the city. Our Cuisine The menu draws from traditional Italian home cooking: handmade pastas, house-fermented sauces, wood-oven breads, braises pulled low and slow, delicate desserts — every dish calibrated for balance and finesse. We source local, organic produce and ethically raised proteins. Flavors lean honest: herbs, mushrooms, slow roasted garlic, wild-greens — nothing overdone. Full bar program with elevated takes on Italian classics, curated wines, and non-alcoholic pairings. Leadership & Team Culture Headed by Sam Morrill, former partner at Night, and Sandra Luca, the team brings FOH & operations leadership from top Los Angeles establishments. We believe in hands-on training, clear growth paths, and accountability — every role matters from prep line to front-of-house. Pastry Chef Key Responsibilities Prepare, bake, and plate all desserts, breads, and pastry items with precision, consistency, and attention to detail. Develop and execute pastries that align with the restaurant’s refined Italian comfort food concept — balancing rustic warmth with technical finesse. Follow and refine recipes for consistent results, ensuring quality, flavor, and presentation standards are met daily. Set up and maintain the pastry station with all necessary ingredients, equipment, and mise en place prior to each service. Manage daily prep lists, production schedules, and inventory for pastry and dessert components. Ensure all prepped items are properly stored, labeled, and dated in accordance with health and safety standards. Oversee bread and dough preparation (e.g., focaccia, tarts, crostate, and seasonal specialties). Conduct regular quality and temperature checks for pastry items, equipment, and refrigeration units. Collaborate closely with the Executive Chef and Sous Chefs to coordinate plating, service timing, and seasonal menu development. Maintain a clean, organized, and efficient pastry kitchen at all times, including deep cleaning and equipment care. Train and mentor pastry assistants or cooks in techniques, timing, and consistency. Support menu innovation — contribute ideas for seasonal desserts, gelato/sorbet programs, and special events. Uphold a culture of respect, collaboration, and professionalism in the kitchen. Qualifications 2–4 years of experience in a professional pastry or bakery environment (restaurant or hotel preferred). Strong knowledge of pastry fundamentals: doughs, custards, creams, tempering chocolate, and plated dessert composition. Experience working with Italian and Mediterranean desserts a plus. Ability to follow and scale recipes precisely while exercising creativity and adaptability. Organized, efficient, and able to manage multiple components and time-sensitive plating during service. Punctual, reliable, and able to work well in a collaborative kitchen environment. Excellent communication and time management skills. Able to thrive under pressure and maintain composure in a high-volume setting. Valid California Food Handler’s Certification required. Compensation & Benefits Salary $75,000 - 85,000  (based on experience) Open Tuesday through Sunday for lunch and dinner. Medical, Dental, and Vision insurance. Paid Time Off (PTO). Opportunities for creative input and menu development. More detail about Fellas, please visit

Created: 2025-10-06