Executive Pastry Chef
$100,000–$115,000 year
On-site · New York City, New York, United States
Job Summary
Executive Pastry Chef responsible for all pastry menu execution and development for the restaurant and events. Oversees the pastry department and leads a team of up to 20 employees, ensuring high-quality products, consistency, and hospitality across daily service, private events, and large-scale functions. Partners with the Executive Chef and Senior Leadership Team to drive culinary excellence, operational efficiency, financial performance, and a culture of accountability and continuous improvement. Maintains relationships with Kitchen and Service teams, directs production for high-volume service, and mentors the pastry team to foster growth and retention. Ensures full compliance with Department of Health regulations, food safety standards, sanitation protocols, inventory controls, and best practices.
Required Qualifications
- 5+ years of pastry leadership experience in a high-volume, fine dining, luxury hospitality, hotel, or event-driven environment with revenues exceeding $20M
- Demonstrated success leading large-scale pastry operations including banquet, catering, and private event execution
- Expert-level knowledge of classical and contemporary pastry techniques, bread production, chocolate work, plated desserts, large-scale production systems, wedding cakes, and menu development
- Proven ability to recruit, train, coach and manage teams of up to 20 employees while building strong workplace culture and driving operational excellence
- Comprehensive understanding of food safety, HACCP principles, Department of Health regulations, labor management, purchasing, inventory controls, and cost management
- Strong communication, organizational, and leadership skills with the ability to collaborate across culinary, operations, and service teams in a fast-paced environment
- English fluency and additional languages preferred, but not required
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