Executive Pastry Chef

Requirements

• Lead, inspire, and develop a talented pastry and baking team through hiring, training, coaching, and mentorship.
• Craft high-quality, fresh pastries and baked goods that delight guests and meet the needs of both banquet and restaurant outlets.
• Collaborate directly with the Executive Chef to elevate and refine the overall culinary operation.
• Manage production schedules, inventory, and cost control while maintaining exceptional standards of quality and consistency.
• Stay ahead of trends by bringing creativity and innovation to menus, presentations, and seasonal offerings.
• Formal education and/or extensive professional experience in pastry and baking.
• Strong leadership skills with the ability to motivate and train a diverse team.
• Excellent organizational and communication skills, with a focus on collaboration and guest engagement.
• Proven expertise in cost control, production management, and kitchen operations.
• Solid computer skills and familiarity with hotel or restaurant systems.
• A passion for the art of pastry and a commitment to delivering memorable culinary experiences.

Benefits

• Competitive salary range ($69,000 - $87,200)
• Benefits likely include medical, dental, and vision insurance, 401(k) matching, paid time off, etc. (not specified)