Pastry Chef – Lead Culinary Team

About the role

The Pastry Chef will lead the pastry culinary team, creating high‑quality pastries for all service areas while ensuring consistency, guest satisfaction, and adherence to budgetary constraints. This full‑time position combines hands‑on baking with staff leadership and continuous improvement of culinary standards.

Key responsibilities

• Lead, supervise, and train the pastry team, fostering a collaborative and trustworthy work environment.
• Plan, develop, and execute pastry menus, including new creations and special event items.
• Maintain food safety, sanitation, and proper storage standards throughout all pastry operations.
• Oversee purchasing, receiving, and inventory control to manage costs and waste.
• Ensure compliance with all Food & Beverage policies, local regulations, and operating budgets.
• Step in to perform pastry preparation during shifts and cover duties of absent team members.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 2 years of experience.
• Proven ability to lead and motivate a kitchen team, with strong interpersonal and communication skills.
• Demonstrated honesty, integrity, and a results‑oriented mindset.

Required skills

• Pastry preparation and baking techniques.
• Food safety and sanitation standards.
• Culinary arts knowledge, including menu development and portion control.