Executive Pastry Chef

About Sorekara 

Sorekara is an expression of passion and curiosity. As a Japanese fine dining restaurant, we aspire to surprise and delight our guests through the dining experience. 

And Then Hospitality is a dynamic and growing restaurant group whose concepts are closely intertwined. From chef’s counter to market stall, our team’s commitment to our craft and hospitality remains the same. Our kitchens are a busy and collaborative ecosystem, supporting multiple operations, teams, and styles of service under one shared standard.

Job Description

And Then Hospitality group is seeking an Executive Pastry Chef for our group to plan, organize, and direct the kitchen team for Sorekara and its sister outlets.

The ideal candidate is an innovative storyteller committed to culinary excellence, with the ability to lead and direct multiple outlets. They should be hospitality-driven, passionate about creating unique dining experiences, adaptable to the needs of a rapidly growing hospitality group, and motivated by the opportunity to train and uplift the next generation of kitchen leaders.

Reports to: Chef/ Owner

Direct Reports:

• Chef de Partie
• Commis

Responsibilities

• Lead the creative vision and development of pastry and dessert programs across Sorekara and its sister concepts, contributing to the culinary identity and continued evolution of the restaurant group.
• Mentor, train, and inspire pastry team members, fostering technical excellence, creativity, and professional growth.
• Work closely with the Executive Chef, culinary teams, front-of-house leadership, and company leadership to ensure seamless coordination across concepts.
• Foster a collaborative kitchen culture built on respect, accountability, and a shared commitment to the craft.
• Ensure proper food handling, sanitation, storage, and compliance with company policies and food safety standards.
• Oversee pastry inventory, ingredient sourcing, ordering, and waste reduction while maintaining quality and cost efficiency.
• Manage pastry team schedules and labor needs in alignment with production demands and operational goals.
• Participate in recruiting, onboarding, and developing culinary talent to support the continued growth of the pastry program.
• Address daily operational challenges with sound judgment, adaptability, and professionalism.

Qualifications

• Previous experience in Michelin-starred or 50 Best restaurants is required.
• A minimum of 5 years of culinary leadership or management experience, preferably within a professional pastry program.
• Demonstrated expertise in pastry techniques, creative menu development, and the execution of high-level pastry programs.
• Strong leadership skills with the ability to coach, organize, and motivate a culinary team.
• Strong organizational skills and the ability to balance multiple service and production priorities.
• Ability to foster collaboration between back-of-house, front-of-house, and leadership teams.
• Detail-oriented, reliable, and committed to consistency, cleanliness, and thoughtful execution.

Benefits: 

• Competitive Salary
• Health Insurance
• Vision Insurance
• Dental Insurance
• Paid Time off
• Paid Holidays
• Staff meal program
• Relocation Assistance 
• Opportunities for growth and advancement in a growing hospitality group