Executive Baker / Pastry Chef

About the role

The Executive Pastry Chef is responsible for overseeing the day-to-day bakery operations, ensuring compliance with recipes, presentation, and quality standards. They develop new and exciting items for seasonal menus and special events, maintain inventory, control costs, and monitor food safety standards.

Responsibilities

• Oversees daily Bakery operations, ensuring compliance with recipes, presentation, and quality standards.
• Develops new and exciting items for Seasonal menus and Special Events.
• Maintains inventory, cost targets, and purchasing for ingredients and equipment.
• Monitor and Control all Food and Labor costs to ensure Profit Margin.
• Leads, recruits, hires, trains, onboards, and mentors Sous Chefs and Bakers.
• Maintains strict adherence to Food Safety, Sanitation, and Hygiene standards.

Qualifications

• Candidate MUST BE formally trained in Italian pastry arts.
• Minimum of 5 years of contemporary Italian Pastry experience (at least 3 years in a Leadership role).
• Strong organizational, leadership, and mentoring skills with emotional intelligence and maturity.
• Supervises mixing, proofing, shaping, and baking and placement of Italian pastries.
• Knowledge of SQF, BRC, AIB, HACCP, GMP, FSMA, FDA, and USDA regulations.
• Bilingual (English / Italian) is a plus.

Pay

Salary Range: $160,000 - $180,000