Executive Pastry Chef
$100,000–$115,000 year
On-site · New York City, New York, United States
Job Summary
Executive Pastry Chef leads the pastry department for Manhatta, overseeing pastry menu execution and development for the restaurant and events, directing production for high-volume service and large-scale functions, mentoring a pastry team of up to 20, ensuring compliance with health regulations and best practices, and partnering with the Executive Chef and leadership team to drive culinary excellence, operational efficiency, and hospitality across daily service, private events, and large-scale functions. The role requires expertise in classical and contemporary pastry techniques, bread production, chocolate work, wedding cakes, plated desserts, and menu development, along with strong recruitment, training, and leadership capabilities to build a high-performance pastry operation.
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 (banquet, catering, private events)
- 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
- 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
Apply with one swipe on Sorce. We auto-fill applications and apply on your behalf — no cover letters, no 40-minute forms.
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.