Pastry Program Director

About the Role

The Pastry Program Director is the visionary behind our pastry program across multiple locations. This role owns the recipes, standards, and training that bring consistency and creativity to every dessert menu in the portfolio — while working within a small core pastry team and the kitchen staff at each location to bring that vision to life. You'll be equal parts creative force, teacher, and quality guardian and hands on chef: developing what goes on the menu, building the training that gets it right, and making sure every plate that leaves the kitchen meets the standard you set.

About Us

Fabio Viviani Hospitality along with our partner is bringing the Fabio Viviani Hospitality philosophy to Cincinnati with locations like Zingaro, Lorena, and more. Fabio Viviani Hospitality creates memorable dining experiences through chef-driven food, energetic service, and thoughtful hospitality. We are a hands-on, growth-minded organization that believes great experiences begin with strong teams, disciplined operations, and a genuine focus on the guest. From the kitchen to the dining room, we aim to build welcoming places people want to return to.

Duties

• Develop, test, and standardize pastry recipes across all FVH locations, ensuring consistency without sacrificing creativity.
• Lead the rollout of new pastry items and seasonal menus, including training materials and hands-on training for kitchen teams.
• Oversee and uphold pastry quality standards across multiple locations through regular visits, audits, and tastings.
• Lead and develop a small core pastry team while partnering with unit-level kitchen staff to execute the pastry program.
• Provide quality and genuine hospitality in everything that leaves the pastry kitchen.
• Guide unit teams in upholding the excellence and efficiency of pastry operations.
• Manage pastry-related food cost, waste, and inventory considerations in partnership with unit leadership.
• Stay ahead of pastry trends and bring fresh, on-brand ideas to the menu development process.
• Train kitchen staff on technique, presentation, and consistency to FVH standards.
• Adhere to, and ensure all team members adhere to, all company safety and sanitation policies and procedures.
• Other duties as assigned.

Requirements

• Passion for pastry and ensuring an excellent dining experience for all guests.
• 3+ years of experience in a professional pastry kitchen, including senior or executive-level pastry leadership preferred.
• Proven experience developing recipes and training programs that can be successfully executed across multiple locations or teams.
• Strong understanding of food cost, waste, and inventory management as it relates to pastry operations.
• Able to lead, teach, and empower kitchen teams who may not report to you directly.
• Excellent communication skills to effectively guide management teams and kitchen staff across multiple locations.
• Able to taste and evaluate food and beverage products.
• Must be flexible with schedule and travel between locations as needed.
• Able to quickly identify problems and implement solutions, especially in fast-paced environments.
• Be able to reach, bend, stoop and frequently lift up to 20+ pounds.
• Be able to work in a standing position for long periods of time.