Executive Pastry Chef

About the role

The Executive Pastry Chef leads the pastry team in creating high‑quality, consistent pastries across all outlets while personally preparing items and driving guest and employee satisfaction.

Key responsibilities

• Lead, coach and supervise the pastry culinary team, ensuring productivity, open communication and adherence to standards.
• Develop new pastry concepts, maintain food safety, storage, purchasing and waste‑control procedures.
• Oversee day‑to‑day operations, manage budgets, and ensure compliance with all Food & Beverage policies and local regulations.
• Deliver exceptional customer service, mentor staff on guest needs and continuously improve service performance.

Required profile

• High school diploma/GED with 4 years culinary experience, or a 2‑year Culinary Arts degree with 2 years experience.
• Proven ability to lead a team, manage shift operations and train employees on safety and quality standards.

Required skills

• Strong knowledge of pastry preparation, food handling, storage and sanitation standards.
• Ability to design and execute new pastry applications and decorative displays.