Executive Pastry Chef for Baking Commissary

Job Summary:

The Executive Pastry Chef leads the commissary bakery operation, overseeing all aspects of pastry and baked goods production for wholesale, retail, and/or hospitality outlets. This role ensures the highest standards of quality, consistency, and efficiency while managing a team of pastry chefs, bakers, and support staff in a fast-paced, high-volume environment.

Key Responsibilities:

Production & Quality Control

Oversee daily production of all baked goods, pastries, and desserts to meet commissary needs.

Develop, test, and standardize recipes ensuring consistency, quality, and cost control.

Implement and maintain quality assurance procedures, including taste, texture, portioning, and presentation.

Ensure proper storage and labeling of all products following food safety guidelines.

Leadership & Team Management

Lead Department Heads and oversee all commissary team members, fostering a culture of accountability, efficiency, and creativity.

Schedule and delegate tasks to ensure deadlines and production goals are met.

Sanitation, Plant Cleanliness, and Good Manufacturing Practices

5+ years in a food manufacturing or baking production role (at least 2 years in management)

Deep understanding of baking processes, ingredients, and production scheduling

Strong leadership and communication skills

Experience with GMP, HACCP, OSHA, and other relevant food safety standards

Tech-savvy mindset—familiarity with manufacturing software

Menu Development

Innovate seasonal and specialty items in line with brand identity

Work with marketing or sales departments to create promotional offerings or custom products.

Health & Safety Compliance

Enforce all sanitation, safety, and HACCP guidelines throughout the commissary.

Ensure compliance with local health regulations and company standards.

Qualifications:

Minimum 5–7 years of professional baking/pastry experience, with at least 3 years in a leadership or executive role.

Experience in a high-volume commissary, production bakery, or hotel setting strongly preferred.

Degree or certification in Pastry Arts or Culinary Arts from an accredited institution (preferred).

Deep knowledge of classic and modern pastry techniques, bread baking, and large-scale production.

Able to work early mornings, weekends, and holidays as needed.

Why Join Our Team?

Competitive salary

Comprehensive benefits (medical and dental)

A collaborative, people-first culture

Opportunity to shape and scale a high-growth bakery operation

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