Executive Pastry Chef

Tiny Boxwoods Productions; Bellaire (TX); On-site; USD 110,000 - 170,000; Full time

Job summary

Tiny Boxwoods Productions in Houston, TX seeks an Executive Pastry Chef to lead our multi‑location pastry and dessert production. You will drive quality, safety, and growth across bakery, pastry, and ice cream operations, while mentoring a large team and aligning with executive leadership on strategic initiatives.

The role emphasizes labor optimization, recipe development, and on‑time delivery to all locations, with a commitment to craftsmanship and hospitality that defines the Tiny Boxwoods and

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, or multi-unit production.
• 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 as needed.

Responsibilities

• Lead, coach, and develop a team of 40+ production employees across multiple shifts.
• Oversee daily bakery, pastry, dessert, and ice cream production and scheduling.
• Ensure product quality, brand compliance, and recipe adherence.
• Drive labor planning, forecasting, and budgeting in collaboration with leadership.
• Monitor costs, inventory, waste, and production yields for profitability.
• Develop recipes, menu enhancements, and new product launches.
• Partner with HR on staffing, performance, and development.
• Maintain sanitation, safety, and regulatory compliance.

Skills

Pastry production leadership

High-volume bakery experience

Team leadership

Operations management

Labor and cost control

Communication

Problem solving

Education

Pastry/Culinary degree

Hospitality/Business management

Job description

About Us

Tiny Boxwoods Commissary supports the pastry, bakery, dessert, and ice cream operations for Tiny Boxwoods Restaurants and Tiny’s Milk & Cookies. Known for exceptional quality, hospitality, and craftsmanship, we create products that are made from scratch and enjoyed across our family of brands every day.

Position Summary

The Executive Pastry Chef is responsible for the overall leadership, management, and performance of our pastry production facility. This role oversees all pastry, bakery, cookie, dessert, ice cream, and specialty product production while ensuring consistency, quality, food safety, operational efficiency, and team development.

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. This individual will work closely with executive leadership to drive operational excellence while maintaining the standards and culture that define the Tiny Boxwoods and Milk & Cookies brands.

Essential Responsibilities

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

• Oversee all daily bakery, pastry, dessert, cookie, savory prep, and ice cream production.
• 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.

Operational Planning & Financial Support

• 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.
• Multi‑location food production experience.
• Experience supporting restaurant and retail bakery operations.

Knowledge, Skills & Abilities

• Advanced pastry and baking knowledge, including doughs, laminated products, cookies, cakes, custards, mousses, breads, and frozen desserts.
• 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?

This is an opportunity to lead one of Houston's most respected pastry and dessert operations. You will play a critical role in supporting the continued growth of Tiny Boxwoods and Milk & Cookies while leading a talented team dedicated to quality, craftsmanship, and hospitality.

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.