Pastry Chef de Cuisine

March 11, 2026

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The Pastry Chef de Cuisine will provide hands-on leadership for their kitchen while maintaining a focus on delivering seamless Guest experiences! They will provide leadership, inspiration, development, support and motivation to their team, creating a positive environment that encourages ownership, effectiveness, and accountability. This role has an emphasis on food safety and safeguards excellent quality and top performance. They will attract and retain diverse talent while meeting or exceeding business results. Role model exceptional culinary skills and cuisine savvy!

Responsibilities:

We develop and create innovative desserts in alignment with the restaurant’s style and concept
We design and implement a wide range of pastries, bread, cakes, and desserts for various dining areas and special events
Coordinate the production process, ensuring consistency, freshness, and presentation of all pastry items
Monitor monthly inventory, par levels, spoilage, and support environmental efforts
Possess keen eye for business
We champion change with creative thinking and vision to drive business results
Ensure compliance with food safety regulations and uphold sanitation standards
Cultivate an environment where Cast feel included, trusted, empowered, and recognized
Establish strong relationships among Cast, leaders, peers, and direct reports
Support and drive location menu development
Ensure proper maintenance and cleanliness of equipment and facilities
Educate Cast on seasonal products, culinary styles and techniques, industry trends, and special dietary needs

Required Qualifications

Minimum of five years of culinary management experience managing a team

Ability to work and lead effectively in a fast-paced environment
Flexibility in scheduling, including evenings, weekends, and holidays as needed

Desired Qualifications

Experience leading in a unionized environment
Food Safety Certification
Culinary degree or relevant certification from a culinary institute is preferred

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