Head Pastry Chef

Position Summary

The Head Pastry Chef leads pastry production at Ophelia, a vintage-inspired bakery serving freshly baked pastries, breakfast sandwiches, and locally roasted specialty coffee. This role oversees daily baking, manages and trains the production team, and keeps quality and output consistent from the first batch to the last. It is a hands-on leadership role for someone who sets the standard through their own work, cares about craft and consistency, and wants real creative input in how Ophelia's menu and kitchen grow. As a manager at Ophelia, the Head Pastry Chef is expected to model integrity, accountability, and positive leadership in everything they do.

Key Responsibilities

• Lead daily pastry production, including prep, baking, and finishing
• Manage, train, and schedule the production team, growing people and not just output
• Create and maintain written recipes, SOPs, and prep lists so every batch is consistent and the team can follow them
• Develop and refine pastry recipes and seasonal offerings
• Plan production volumes, ordering, and inventory to minimize waste
• Protect consistency and quality by holding the line on recipes, presentation, food safety, sanitation, and health code standards, even when the shift is slammed
• Keep the kitchen organized, efficient, and well-documented
• Step in hands-on during high-volume periods or staffing gaps
• Communicate proactively with ownership about production issues, inventory needs, staffing gaps, and customer feedback before they become problems, with no surprises
• Represent the business with integrity by supporting management decisions in front of the team and bringing any concerns directly to ownership rather than to staff
• Lead by example and set the tone for each shift, holding yourself to the same standards of punctuality, cleanliness, work ethic, and attitude expected of the team, and bringing positive energy when things get busy or stressful
• Stay open to change by giving new ideas, processes, and systems a real chance as Ophelia grows

Other Duties as Assigned

This job description reflects the primary responsibilities of the role but is not exhaustive. Team members may be asked to take on additional tasks or duties as needed to support day-to-day operations, special events, catering, pop-ups, or other business needs.

Qualifications & Skills

• 5+ years of professional pastry experience, including at least 2 years managing a team
• Proven experience developing and leading staff
• Deep knowledge of viennoiserie, laminated doughs, and baking fundamentals
• Strong organizational skills and comfort with production planning
• Leads by example: hands-on in the kitchen and detail-oriented about consistency in every item
• Clear communicator who gives direction and respectful feedback so the team knows what is expected
• Strong character: integrity, accountability, a positive attitude, and openness to new ideas and ways of working
• Food handler certification required; Food Manager certification a plus
• Culinary or pastry arts degree a plus
• Experience in high-volume or small-footprint bakery operations preferred
• Bilingual English/Spanish preferred
• Must be legally authorized to work in the United States; Ophelia does not provide visa sponsorship for this position

Physical Requirements & Work Environment

• Ability to stand for extended periods and work in a compact kitchen and production space
• Ability to lift and carry ingredients, trays, and equipment (up to ~50 lbs)
• Comfortable working near ovens, proofers, and other heat sources

Weekend & Schedule Availability

Ophelia operates as a mobile bakery with peak demand on weekends and around morning service hours. This role may require availability to work weekends (Saturday and Sunday) as part of the schedule, along with flexibility for early morning shifts, holidays, and occasional schedule changes based on business needs (special events, catering, pop-ups).