Pastry Chef

As Pastry Chef, you will oversee all aspects of the pastry department, including menu development, recipe execution, team leadership, and kitchen organization. You will work closely with the Chef de Cuisine and ownership to ensure the pastry program aligns with the restaurant’s culinary vision and service standards.

The Pastry Chef is responsible for leading the pastry program, overseeing the creation and execution of all desserts, baked goods, and pastry offerings. This role demands a highly skilled and creative leader with strong technical expertise, a keen eye for detail, and the ability to manage a high-functioning pastry team while maintaining efficiency and cost control.

• Design and execute seasonal, innovative pastry and dessert menus that align with Lion’s Share’s concept.
• Maintain consistency in recipes, plating, portion control, and presentation across all pastry offerings.
• Oversee daily prep, baking, and production schedules, ensuring smooth service execution.
• Implement precise mise en place, storage, and ingredient management practices.

• Hire, train, and mentor pastry cooks and pastry assistants, ensuring high performance and growth.
• Conduct pre-shift meetings, pastry training sessions, and ongoing skills development.
• Set clear expectations and provide feedback, coaching, and performance evaluations for pastry staff.
• Foster a collaborative, disciplined, and creative pastry team culture.

• Manage ordering, inventory, and cost control for all pastry ingredients and supplies.
• Monitor pastry food costs and labor efficiency, adjusting as needed to meet financial goals.
• Maintain vendor relationships, ensuring quality sourcing at competitive pricing.
• Track and analyze sales data to adjust offerings based on guest preferences and demand.

• Enforce strict adherence to all food safety, sanitation, and health regulations.
• Conduct regular cleanliness, safety, and compliance audits in the pastry kitchen.
• Ensure proper storage, labeling, and rotation of pastry ingredients.

• A skilled pastry chef, passionate about technique, flavor balance, and presentation.
• A strong leader, capable of managing, inspiring, and training a pastry team.
• Highly organized and detail-oriented, with a focus on consistency and efficiency.
• A problem solver, able to troubleshoot recipe execution and kitchen challenges.
• Passionate about seasonal ingredients, advanced pastry techniques, and continuous learning.

• Minimum 5+ years of experience in pastry leadership roles.
• Expertise in baking, chocolate work, plated desserts, laminated doughs, and bread making.
• Proven ability to manage pastry operations at a high level.
• Strong understanding of menu costing, ordering, and team leadership.

• Requires standing and moving for long periods in a fast-paced kitchen.
• Involves frequent reaching, bending, and lifting.
• Must be able to lift and carry up to 50 pounds.
• Work hours include early mornings, nights, weekends, and holidays.