What are the responsibilities and job description for the Executive Pastry Chef position at Common Restaurant?
Position Overview
Common Restaurant, located in the heart of Savannah's historic downtown, is seeking an innovative, organized, and collaborative Executive Pastry Chef to lead our intimate bakery team. This role oversees the full spectrum of the baking and pastry operations—including a scratch-made bread program, fresh pasta production, curated dessert menus, and special orders for onsite events.
The ideal candidate blends high-level culinary artistry with exceptional leadership skills, ensuring consistency in daily service while driving the creative vision for seasonal menus, custom special orders, and exclusive private events and orders. The successful candidate will also have a solid working understanding of financials/costing, inventory, and labor.
Key Responsibilities:
Creativity & Menu Development
- Seasonal Menus: Conceptualize, develop, and execute innovative, rotating seasonal dessert menus that elevate our culinary identity.
- Event Programming: Design and deliver bespoke dessert experiences tailored to our dedicated special events space, The Room at Common, and occasional off-site events.
- Special Orders: Oversee and fulfill custom or large-scale special orders with a high degree of precision and artistry.
- Program Advancement: Stay ahead of industry trends to continually evolve, modernize, and advance our entire pastry, bread, and pasta programs.
Kitchen Operations & Leadership
- Team Management: Train, mentor, and schedule a dedicated team of bakers and pastry cooks, fostering a collaborative and high-standard kitchen culture.
- Production Oversight: Manage daily production schedules for all scratch-baked sandwich breads, artisanal loaves, fresh pastas, and dessert elements.
- Financial Accountability: Oversee inventory, ingredient sourcing, food cost controls, and waste management for the pastry department without compromising on quality.
- Quality Control: Maintain rigorous standards for food safety, sanitation, presentation, and flavor profile consistency across all shifts.
Qualifications & Skills
- Experience: 3 years of experience as a Pastry Chef, Lead Baker, or Sous Pastry Chef in a high-volume, scratch-cooking restaurant, boutique bakery, or premium catering operation.
- Technical Expertise: Strong mastery of diverse pastry techniques, advanced plating, high-volume event catering, artisanal bread baking, and fresh pasta production.
- Leadership: Proven ability to manage, inspire, and develop a small, tight-knit bakery team.
- Logistics & Flexibility: Exceptional organizational skills with the ability to manage multiple timelines (daily restaurant service vs. private events) and adapt to off-site event logistics.
- Education: A degree in Pastry Arts or Culinary Arts is a plus, but equivalent hands-on leadership experience is highly valued.
Benefits & Compensation
- Annual salary range begins at $65,000 plus bonuses
- Health, dental, and vision insurance
- Concierge physician membership
- Paid time off
- Select holidays off (currently, Common Restaurant is closed Thanksgiving, Christmas Eve, and Christmas Day)
- Downtown parking pass
- Lifestyle allowances: chiropractic care, veterinary care
Pay: From $65,000.00 per year
Benefits:
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Professional development assistance
- Store discount
- Vision insurance
Work Location: In person
Salary : $65,000