Pastry Chef

About the Role

Inspired by the casual elegance of Italy, Bar Sprezzatura is a unique escape into Italian culture and cuisine. Located within the historic Heathman Hotel, Bar Sprezzatura is a bustling lunch destination by day and an aperitivo and cicchetti bar by night, celebrating the vibrant flavors of coastal Italy through exceptional hospitality and seasonal cuisine. As the Pastry Chef, you will oversee all pastry and dessert production for both Bar Sprezzatura and the Heathman Hotel, creating memorable desserts, breads, breakfast pastries, amenities, banquet desserts, and specialty offerings that elevate every guest experience. This is a hands-on leadership role responsible for balancing creativity with operational excellence while maintaining the highest standards of quality, consistency, and execution. Working closely with the Executive Chef, hotel leadership, and Mina Group's corporate culinary team, you will lead the pastry program from concept to execution while mentoring the pastry team and supporting the continued growth of one of Portland's premier hospitality destinations.

Ideal Candidate

A passionate, creative, and detail-oriented pastry professional who thrives in a high-volume luxury hospitality environment. You enjoy building pastry programs that balance artistry with operational excellence and take pride in creating memorable guest experiences through exceptional desserts, breads, breakfast pastries, and specialty offerings. You are a hands-on leader who enjoys mentoring pastry cooks, fostering creativity, and maintaining consistency across multiple outlets. You understand both the artistic and business sides of pastry operations and are equally comfortable developing new menu items, managing food costs, and supporting banquet and hotel operations.

Responsibilities

• Oversee all pastry and dessert production for Bar Sprezzatura and the Heathman Hotel
• Create plated desserts, breads, viennoiserie, chocolates, frozen desserts, and specialty confections
• Develop and execute breakfast pastry production and hotel amenity programs
• Support banquet and large-scale pastry production
• Lead menu development and seasonal dessert creation
• Manage inventory, ordering, and food cost controls
• Plan production and optimize labor efficiency
• Maintain the highest food safety and sanitation standards
• Train and mentor pastry teams
• Collaborate with culinary, banquet, and hotel leadership

Requirements

• 4+ years of pastry experience in fine dining, luxury hotels, or Michelin-caliber restaurants
• Minimum 1-2 years in a pastry leadership role (Pastry Sous Chef or Pastry Chef preferred)
• Culinary or Pastry degree preferred
• Strong knowledge of baking science, chocolate work, sugar work, and modern pastry techniques
• Experience managing multiple production priorities simultaneously
• Working knowledge of food safety and sanitation regulations
• Familiarity with inventory management and labor controls
• Ability to frequently lift up to 40 pounds
• Ability to stand for extended periods and work a flexible schedule including evenings, weekends, and holidays

Skills

• Exceptional communication and organizational skills
• Passion for hospitality and creating memorable guest experiences
• Creativity balanced with consistency and operational discipline
• Intellectual curiosity and commitment to continuous learning
• Ability to remain calm and organized in a fast-paced environment
• Strong mentoring and coaching abilities
• High attention to detail and presentation
• Positive attitude with a collaborative leadership style

Pay

$70,000 - $80,000 annually