Pastry Chef – Culinary Team Leader

About the role

The Pastry Chef will lead the pastry team in creating high‑quality, consistent pastries for all service areas while personally preparing items as needed. The role focuses on guest satisfaction, employee development, and adherence to budget and food‑safety standards.

Key responsibilities

• Lead, coach and schedule the pastry team, ensuring productivity and morale.
• Develop and execute new pastry concepts, designs and menu items.
• Maintain sanitation, food‑handling, storage and temperature standards.
• Oversee purchasing, receiving and inventory control for pastry supplies.
• Control portion sizes, waste and cost to stay within the operating budget.
• Ensure compliance with all applicable laws, regulations and company policies.
• Step in to perform pastry preparation during shifts and special events.

Required profile

• High school diploma/GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to lead a kitchen team and manage day‑to‑day operations.
• Strong understanding of food safety, sanitation and storage procedures.
• Excellent communication and interpersonal skills.

Required skills

• Pastry preparation and decorating techniques
• Food safety and sanitation compliance
• Inventory and purchasing management
• Portion control and waste reduction
• Menu development and product innovation