Pastry Chef – Lead Culinary Team

About the role

The Pastry Chef will lead the pastry culinary team, creating high‑quality baked goods and desserts while ensuring consistent standards across all service areas. This full‑time position combines hands‑on baking with staff leadership to enhance guest satisfaction and operational efficiency.

Key responsibilities

• Lead, supervise, and train the pastry team, managing day‑to‑day operations.
• Develop and execute new pastry concepts, designs, and recipes.
• Maintain food safety, sanitation, and proper storage standards.
• Oversee purchasing, receiving, inventory control, and waste management.
• Ensure compliance with all Food & Beverage policies, local regulations, and budgetary guidelines.
• Prepare pastries and desserts personally during shifts and for special events.
• Monitor product quality, presentation, and flavor to meet brand standards.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, **or** a 2‑year degree in Culinary Arts/Hotel Management with at least 2 years of relevant experience.
• Proven leadership and communication abilities.
• Strong commitment to honesty, integrity, and teamwork.
• Ability to work flexible hours and step in for team members as needed.

Required skills

• Baking and pastry preparation
• Food safety and sanitation practices
• Inventory and purchasing management
• Quality control and product presentation