Pastry Chef - Italian Dining & Chef-Driven Tasting Menu Concepts

About the Concept

We are launching a dual-concept restaurant experience centered around seasonality, craftsmanship, and genuine hospitality. One concept will feature approachable, seasonally driven Italian cuisine with house-made pastas and wood-fired pizzas, while the second offers an elevated multi-course tasting menu experience in an intimate and refined setting.

Both concepts are deeply committed to sourcing from local growers and partnering with producers who share a passion for ethical and sustainable agriculture.

We believe in quality over quantity, hospitality without pretense, and maintaining the highest standards in everything we do. Teamwork, professionalism, and attention to detail are essential to our culture.

Position Overview

We are seeking a creative and detail-oriented Pastry Chef to lead and develop the pastry program across both restaurant concepts.

This is an exciting opportunity for a passionate culinary professional who wants to take ownership of a seasonally evolving dessert program while contributing to the broader culinary vision of a chef-driven operation. The Pastry Chef will oversee all aspects of pastry production, menu development, execution, and team leadership while maintaining exceptional quality and consistency.

Key Responsibilities

Pastry Program Development

• Design and execute seasonal dessert menus across both concepts
• Develop composed desserts, house-made ice creams, sorbets, and specialty pastry items
• Continuously refine and evolve offerings based on seasonality and guest experience

Kitchen Operations & Execution

• Lead daily pastry production and ensure consistency in quality and presentation
• Maintain organization, cleanliness, and efficiency throughout pastry operations
• Manage pastry inventory, ordering, and product storage

Team Leadership & Collaboration

• Train, mentor, and develop pastry team members
• Foster a culture of professionalism, creativity, and collaboration
• Work closely with culinary leadership to ensure menu cohesion and smooth service execution

Quality & Standards

• Uphold all food safety, sanitation, and operational standards
• Maintain a clean, organized, and professional kitchen environment
• Ensure every dessert contributes to an elevated and memorable guest experience

Qualifications

• Minimum 1 year of experience working in or leading a full-service pastry program
• Culinary or pastry degree preferred
• Strong understanding of both classical and modern pastry techniques
• Experience in chef-driven, scratch kitchen, fine dining, or upscale casual environments preferred
• Strong organizational, communication, and time management skills
• Ability to work evenings, weekends, and holidays as needed
• Ability to stand for extended periods and lift up to 30 pounds

Core Competencies

• Creativity with refined plating and flavor development skills
• High attention to detail and commitment to quality
• Ability to work cleanly, efficiently, and collaboratively in fast-paced environments
• Strong sense of urgency, professionalism, and composure under pressure
• Self-motivated with a passion for continuous learning and growth

Compensation & Benefits

• Salary: $80,000 annually
• Health Insurance
• Short- and Long-Term Disability Insurance
• Life Insurance
• 401(k)

Ideal Candidate Profile

A passionate pastry professional who thrives in chef-driven environments and is excited to help build something special from the ground up. This individual brings creativity, discipline, and leadership to the kitchen while maintaining an unwavering commitment to quality, consistency, and hospitality.