Executive Pastry Chef
$70,000–$80,000 year
On-siteBoston, Massachusetts, United States
Job Summary
Manage daily pastry kitchen operations and production, overseeing preparation of desserts, pastries, breads, viennoiserie, ice creams, and plated sweets. Ensure consistency, quality, and recipe standards while supervising, training, and mentoring pastry cooks and junior team members. Assist with scheduling, delegation, workflow management, seasonal menu development, and special event production. Monitor inventory, ordering, waste control, and food costs, maintaining cleanliness and compliance with food safety standards. Assume leadership responsibilities in the absence of the Executive Pastry Chef. Flexible schedule including nights, weekends, and holidays.
Required Qualifications
- 3+ years of pastry leadership experience in a hotel, restaurant, bakery, or high-volume production environment
- Strong knowledge of pastry production, baking techniques, plated desserts
- Excellent organizational and leadership skills
- Ability to multitask and perform under pressure in a fast-paced environment
- Strong attention to detail and commitment to quality
- Flexible schedule, including nights, weekends, and holidays
Desired Qualifications
- Culinary or pastry degree preferred but not required with equivalent experience
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