Description
The Executive Pastry Chef will create and execute innovative dessert items, produce existing menu items, manage pastry production and inventory, support seasonal menus, maintain food quality and safety standards, and work in restaurant and commissary settings. The role requires large-scale pastry experience, strong organization and communication skills, recipe conversion ability, and availability for early morning and late-night work. Compensation is $140,000 to $160,000 plus bonus eligibility, with benefits including retirement, health, dental, vision, and other employee programs.
