Pastry Chef – Full-time Management Position

About the role

The Pastry Chef leads the pastry team in creating high‑quality, consistent pastries while personally performing baking and decorating tasks. The role focuses on enhancing guest satisfaction, employee engagement, and maintaining the operating budget.

Key responsibilities

• Lead, supervise and schedule the pastry culinary team, managing day‑to‑day operations.
• Oversee pastry preparation shifts, ensuring compliance with food safety, sanitation, storage and purchasing standards.
• Develop new pastry concepts, designs and decorative displays while maintaining superior quality and presentation.
• Train, coach and evaluate team members, handling staffing, performance management and disciplinary procedures.
• Control inventory, portion sizes and waste, and manage budgetary targets for the pastry department.

Required profile

• High school diploma or GED with at least 4 years of culinary/F&B experience, OR a 2‑year degree in Culinary Arts/Hotel Management with at least 2 years of relevant experience.
• Proven ability to lead a team, maintain culinary standards and ensure compliance with all applicable regulations.

Required skills

• Culinary arts
• Customer service
• Food storage
• Food preparation
• Baking