Job Description

Job Description

Position Summary:

The Executive Pastry Chef oversees all pastry and dessert production, ensuring the highest standards of quality, presentation, and creativity. This position leads the pastry team in developing innovative menus, maintaining consistency across all products, and ensuring efficient operations within the pastry department.

Key Responsibilities:

Leadership & Management

• Supervise, train, and mentor pastry team members
• Manage daily operations of the pastry department, including scheduling, production planning, and quality control.
• Foster a positive and creative work environment while ensuring adherence to company policies and standards.

Menu Development & Creativity

• Design and execute seasonal dessert and pastry menus
• Create new recipes and presentations

Production & Quality Control

• Oversee production of all baked goods, pastries, and desserts
• Ensure consistency in flavor, texture, and presentation across all pastry items.
• Monitor and maintain proper storage, rotation, and labeling of ingredients and finished goods.

Operations & Cost Control

• Manage inventory, order supplies, and control food and labor costs within established budgets.
• Ensure compliance with food safety, sanitation, and hygiene standards
• Maintain all pastry equipment in good working order and coordinate repairs as needed.

Qualifications:

• Degree or certification in Pastry Arts, Baking, or Culinary Arts preferred.
• Minimum 5–7 years of progressive pastry experience, with at least 2 years in a leadership or Executive Pastry Chef role.
• Proven ability to design and execute creative dessert menus.
• Strong knowledge of baking techniques, ingredient functions, chocolate work, sugar artistry, and plated dessert composition.
• Excellent leadership, time management, and organizational skills.

Ability to work flexible hours, including weekends and holidays, including travel

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