Job Description

We are seeking a dedicated, driven, and detail-oriented Pastry Chef to join our culinary leadership team at our revitalized restaurant and café concept. This is a serious career opportunity for a pastry professional who is passionate about their craft, takes pride in excellence, and thrives in a high-standard, technique-driven kitchen environment. Reporting to the Executive Chef, the Pastry Chef is a salaried leadership position requiring a minimum of 50 hours per week and a full commitment to precision, creativity, and team development.

POSITION OVERVIEW

The Pastry Chef is responsible for leading all aspects of the pastry and baking program, from daily production and menu execution to inventory management and team training. You will uphold the highest standards of consistency, cleanliness, and execution, ensuring that every item leaving the pastry kitchen reflects excellence in both taste and presentation. This position is ideal for a pastry chef with a solid foundation in classical technique, a curiosity for flavor development, and the desire to grow within a high-caliber culinary team.

KEY RESPONSIBILITIES

• Lead the production of breads, plated desserts, pastries, cakes, and confections with technical precision and artistry.
• Ensure adherence to all food safety standards, including temperature control, proper labeling, storage, and sanitation procedures.
• Supervise, train, and develop a pastry team, ensuring consistent execution of recipes and techniques across shifts.
• Manage inventory of pastry ingredients and supplies; maintain accurate par levels and place timely, cost-conscious orders.
• Maintain a meticulously clean and organized pastry kitchen that exceeds health inspection standards.
• Work closely with the Executive Chef and ownership team to develop seasonal desserts, café offerings, and special event menus. While consistency and execution are paramount, we encourage innovation, seasonal exploration, and the development of original recipes.
• Assists in maintaining and updating recipe documentation to ensure consistent execution across the team.
• Exemplary punctuality, reliability, and work ethic are required. This role demands a consistent presence, strong time management, and a commitment to leading by example in a disciplined kitchen environment.
• Responds to email and business communications in a timely and professional manner, maintaining clear and respectful correspondence with leadership and team members.
• Uphold and enforce a culture of discipline, creativity, and urgency, working collaboratively with both BOH and FOH teams.

REQUIRED QUALIFICATIONS

• Minimum of 5 years of progressive pastry or bakery leadership experience in high-volume, well-regarded kitchens or bakeries.
• Strong technical skills in French, Mediterranean and American pastry, including laminated doughs, custards, mousses, and cake-building.
• Bread baking experience is essential, including specialty items and enriched doughs.
• Passion for recipe development and innovation while honoring precision and classical methods.
• Experience training and managing a diverse pastry team with a focus on development, quality, and consistency.
• Proven ability to maintain focus and organization during high-volume production and service.
• Proven time management and multitasking abilities to meet prep timelines and service demands, without compromising quality.
• Private Event experience is a plus.
• A creative spirit paired with an uncompromising eye for detail and presentation.

WHAT WE OFFER

• Competitive salary and leadership opportunity within an ambitious and evolving culinary program.
• A serious, professional kitchen where your dedication, skill, and artistry are respected and rewarded.
• Opportunity to contribute to a growing concept that values seasonality, technique, and creativity.
• Paid Time Off
• Health Insurance
• Paid Parking

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