Pastry Chef

Job Title: Pastry Chef

Location: SeaHawk Prime by David Burke

Reports To: Executive Chef / Ched De Cuisine

Job Type: Full-Time

Job Overview

The Pastry Chef leads all pastry and dessert operations for a high-volume fine dining restaurant, ensuring exceptional quality, creativity, and consistency across all pastry offerings. This role oversees dessert menu development, production, and presentation while maintaining the highest standards of organization, sanitation, and teamwork.

Reporting to the Executive Chef and Chef de Cuisine, the Pastry Chef is responsible for the full pastry program — from plated desserts and breads to special event confections — balancing artistry with operational efficiency. The ideal candidate possesses refined technical skill, a strong sense of aesthetics, and proven leadership experience in luxury or fine dining environments.

General Responsibilities

• Oversee all aspects of pastry and dessert production, including menu planning, recipe development, and execution
• Design and create seasonal dessert menus aligned with the restaurants concept and Executive Chefs vision
• Supervise and train the pastry team in advanced techniques, proper baking methods, and precise presentation standards
• Maintain consistency in flavor profiles, textures, and visual presentation for all plated desserts and baked goods
• Manage day-to-day pastry production for à la carte service, private dining, and events
• Oversee production of breads, petit fours, chocolates, and specialty confections as needed
• Assist the broader culinary team with other kitchen production needs during peak service, prep periods, and special events
• Collaborate with the culinary and events teams to execute special functions, tastings, and holiday features
• Control food and labor costs through effective production planning, portioning, and waste management
• Order and maintain inventory of pastry ingredients and supplies; ensure all items are properly labeled and stored
• Uphold compliance with all health, safety, and sanitation regulations (HACCP, OSHA, DOH)
• Implement and monitor cleaning schedules for pastry and baking areas; maintain equipment in top condition
• Create and enforce prep lists, production logs, and recipe documentation for consistency and training
• Participate in daily kitchen meetings and pre-shift tastings to align with service and menu goals
• Maintain a clean, organized, and inspiring pastry work environment
• Lead by example with professionalism, creativity, and calm under pressure

Discretion / Independent Judgment

The Pastry Chef exercises a high degree of discretion and independent judgment in managing the pastry department. This includes creative decision-making in menu design, ingredient selection, and presentation; personnel management and scheduling; and operational decisions affecting quality, guest satisfaction, and cost control. The role functions with significant autonomy and creative authority, collaborating with leadership to ensure the pastry program enhances the restaurants overall brand and guest experience.

Job Qualifications

Education:

• Culinary or Pastry Arts degree from an accredited institution preferred
• Food Safety Manager Certification required

Experience:

• Minimum 5 years of progressive pastry experience in fine dining or luxury hospitality
• Minimum 2 years in a supervisory or lead pastry role
• Strong background in plated desserts, chocolate work, breads, and showpieces
• Demonstrated experience managing production for high-volume à la carte and event service

Skills:

• Expert technical knowledge in classic and contemporary pastry techniques
• Exceptional sense of flavor balance, texture, and presentation
• Strong organizational and time management abilities
• Leadership and mentorship skills with a focus on training and team culture
• Financial literacy in food costing, inventory management, and labor control
• Proficiency with recipe costing software and inventory systems
• Ability to perform effectively under pressure and maintain attention to detail

Physical Requirements (ADA)

• Ability to stand for extended periods (up to 10–12 hours per shift)
• Frequent bending, reaching, and lifting of up to 50 lbs
• Manual dexterity for fine decorating, dough handling, and equipment use
• Ability to work in both hot and cold kitchen environments (ovens, freezers, proofers, etc.)

Working Conditions

• Fast-paced, detail-driven fine dining kitchen environment
• Exposure to heat, humidity, and cold storage areas
• Varied schedule including mornings, evenings, weekends, holidays, and extended shifts as business requires
• Close coordination with savory kitchen operations and front-of-house teams

Licenses/Certifications:

• Food Safety Manager Certification (ServSafe or equivalent)
• Additional certifications as required by local jurisdiction

Benefits:

• Competitive pay based on experience
• Opportunities for career advancement within a growing restaurant
• Employee discounts on meals
• Health insurance for full-time employees
• A positive and passionate working environment

Application Process:

If you are passionate about cooking, love bacon and eager to contribute to a dynamic kitchen team, we encourage you to apply

This job description outlines the essential duties, responsibilities, and qualifications of the Pastry Chef position. It is not intended to be an exhaustive list of all tasks or expectations. Management reserves the right to amend or assign additional responsibilities as necessary to meet operational needs.

SeaHawk Prime is an equal-opportunity employer and welcomes applicants from all backgrounds.

Salary : $60,000 - $90,000