Executive Pastry Chef

Tiny Boxwoods; Bellaire (TX); On-site; USD 90,000 - 140,000; Full time

Job summary

Tiny Boxwoods in Texas is seeking an Executive Pastry Chef to lead a multi-shift operation, overseeing production planning, labor management, inventory control, product innovation, and quality assurance across all locations.

You will manage a 40+ person production team, develop recipes, monitor costs, and mentor staff while driving menu enhancements and new product launches. This role demands strong leadership, strategic thinking, and a commitment to excellence.

Qualifications

• 7+ years of progressive pastry, bakery, or dessert production experience.
• 5+ years of leadership experience managing large production teams.
• Experience leading a high-volume bakery, commissary, manufacturing, or multi-unit production environment.
• Proven success managing teams of 30 or more employees.
• Strong operational, organizational, and leadership skills.
• Experience managing labor costs, food costs, purchasing, and inventory.
• Strong communication and problem-solving abilities.
• Texas Food Manager Certification or ability to obtain.
• Flexibility to support day and overnight production operation as business needs require.

Responsibilities

• Lead, coach, and develop a team of 40+ production employees across multiple shifts.
• Recruit, hire, train, and retain high-performing team members.
• Supervise managers, supervisors, lead bakers, decorators, and production staff.
• Conduct performance evaluations and provide ongoing coaching and development.
• Partner with Human Resources on employee relations, performance management, disciplinary actions, and staffing initiatives.
• Create a culture of accountability, teamwork, continuous improvement, and excellence.
• Develop future leaders through training and succession planning.

Skills

Pastry production

Team leadership

Production planning

Labor cost management

Inventory control

Quality assurance

Menu development

Communication

Education

Degree in Pastry Arts

Texas Food Manager Certification

Job description

Position Summary

The Executive Pastry Chef leads a multi-shift operation that runs day and night and serves as the primary leader for production planning, labor management, inventory control, product innovation, and quality assurance across all supported locations.

Leadership & Team Development

• Lead, coach, and develop a team of 40+ production employees across multiple shifts.
• Recruit, hire, train, and retain high-performing team members.
• Supervise managers, supervisors, lead bakers, decorators, and production staff.
• Conduct performance evaluations and provide ongoing coaching and development.
• Partner with Human Resources on employee relations, performance management, disciplinary actions, and staffing initiatives.
• Create a culture of accountability, teamwork, continuous improvement, and excellence.
• Develop future leaders through training and succession planning.

Production & Operations

• Manage production planning and forecasting to support all restaurant and retail locations.
• Ensure proper staffing and production coverage across day, evening, and overnight operations.
• Develop efficient workflows and production schedules.
• Maintain consistent product quality, presentation, and recipe adherence across all locations.
• Monitor production efficiencies and implement process improvements.
• Ensure timely fulfillment and distribution of products to all locations.

Product Quality & Innovation

• Maintain the highest standards of product quality, consistency, and presentation.
• Ensure all products meet brand specifications and guest expectations.
• Lead recipe development, testing, implementation, and documentation.
• Collaborate with leadership on menu enhancements, seasonal offerings, and new product launches.
• Stay informed of industry trends and opportunities for innovation.
• Assist executive leadership with labor planning, production forecasting, and operational budgeting initiatives.
• Monitor labor usage, productivity, food costs, inventory levels, waste, and production yields.
• Provide operational recommendations to improve efficiencies, reduce waste, and support profitability goals.
• Review production performance metrics and identify opportunities for continuous improvement.
• Partner with leadership on purchasing strategies and inventory management to support operational objectives.
• Contribute to annual business planning, growth initiatives, and new location support as requested.

Inventory & Purchasing

• Oversee purchasing, ordering, receiving, and inventory management.
• Establish and maintain strong vendor relationships.
• Ensure appropriate inventory levels while minimizing waste and shortages.
• Conduct inventory reviews and maintain accurate records.

Food Safety & Compliance

• Ensure compliance with all local, state, and federal food safety regulations.
• Maintain the highest standards of sanitation, cleanliness, and workplace safety.
• Ensure team members maintain required food safety certifications.
• Conduct routine inspections and audits to verify compliance.
• Promote a safe working environment and proper use of equipment.

Administrative Responsibilities

• Maintain production schedules, inventory reports, labor reports, and operational documentation.
• Lead production meetings and communicate business objectives to the team.
• Collaborate with restaurant leadership and executive management.
• Perform additional duties as assigned.

Qualifications

Required

• 7+ years of progressive pastry, bakery, or dessert production experience.
• 5+ years of leadership experience managing large production teams.
• Experience leading a high-volume bakery, commissary, manufacturing, or multi-unit production environment.
• Proven success managing teams of 30 or more employees.
• Strong operational, organizational, and leadership skills.
• Experience managing labor costs, food costs, purchasing, and inventory.
• Strong communication and problem-solving abilities.
• Texas Food Manager Certification or ability to obtain.
• Flexibility to support a day and overnight production operation as business needs require.

Preferred

• Degree in Pastry Arts, Culinary Arts, Hospitality Management, Business Management, or a related field.
• Experience supporting restaurant and retail bakery operations.

Knowledge, Skills & Abilities

• Strong understanding of large-scale production processes.
• Experience with production forecasting and inventory control.
• Ability to analyze operational metrics and make informed business decisions.
• Exceptional leadership, coaching, and team-building capabilities.
• Strong attention to detail and commitment to excellence.
• Ability to thrive in a fast-paced, growth-oriented environment.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to frequently bend, kneel, reach, push, and pull.
• Ability to lift and carry up to 50 pounds.
• Ability to work around ovens, mixers, refrigeration equipment, and other commercial food production equipment.
• Ability to work in varying temperatures, including hot and cold production environments.

Why Join Tiny Boxwoods Productions?

If you are a passionate culinary leader who enjoys developing people, driving operational excellence, and creating exceptional products, we encourage you to apply.

Tiny Boxwoods is an Equal Opportunity Employer and is committed to creating an inclusive workplace where all employees can thrive.