Executive Pastry Chef

About the Role

We are looking for a creative and detail-oriented Pastry Chef to lead our pastry program. This role is ideal for someone who has a passion for beautiful, flavorful desserts and baked goods, with strong skills in both classic techniques and modern presentations. From lamination to plated desserts, you’ll bring both artistry and consistency to the table.

Key Responsibilities

Plan, prepare, and execute a variety of pastries, desserts, and baked goods (e.g., tarts, cakes, mousses, laminated doughs, seasonal specialties)

Lead day-to-day operations of the pastry department, including production schedules and team coordination

Maintain high standards of quality, consistency, and presentation for all pastry items

Collaborate with culinary leadership on menu development and seasonal creations

Manage inventory, order supplies, and ensure proper ingredient storage and rotation

Uphold kitchen cleanliness, food safety, and sanitation protocols

Train and mentor junior pastry staff and cross-train kitchen staff where needed

Ensure timely execution for both à la carte service and catered events

Qualifications

3+ years of professional pastry experience, with at least 1 year in a leadership or sous role

Culinary or pastry arts degree preferred

Strong knowledge of classic pastry techniques, modern plating, and baking fundamentals

Eye for detail and aesthetics with a deep appreciation for flavor balance and texture

Organized and efficient, with strong time management skills

Able to work early mornings, evenings, weekends, and holidays as required

Team player who thrives in a collaborative, high-energy kitchen environment

What We Offer

Competitive salary and benefits

Creative freedom and input on menu development

A supportive, team-oriented kitchen culture

Opportunities for growth and career advancement

Staff meals and dining discounts