Executive Pastry Chef

Edible Beats Inc; Denver (CO); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental, Vision insurance

Life insurance

401k with safe harbor match

Paid time off

Paid sick leave

Meal stipend

Family meal

JOON wellness benefit

ESOP vesting

Job summary

Edible Beats Inc is seeking an Executive Pastry Chef to lead the pastry program for one of Denver’s beloved bakery brands. You will shape the culinary program and guest experience, mentoring both BOH and FOH teams, refining systems, and driving growth through exceptional craftsmanship and hospitality.

You’ll oversee laminated doughs, cookies, cakes, and breakfast pastries, with a strong emphasis on leadership, systems, and guest satisfaction.

Qualifications

• Strong knowledge of pastry recipes, ingredients, production methods, ordering, inventory management, and food costing.
• Ability to lead beyond culinary production and integrate BOH/FOH hospitality.
• Experience training and developing employees across roles.
• Ability to manage multiple tasks in a fast-paced, high-volume kitchen.
• Excellent leadership, communication, and teamwork skills.

Responsibilities

• Lead daily pastry program including opening, production, and closing procedures.
• Oversee Wooden Spoon operations and BOH execution.
• Produce pastries aligned with data-driven demand and Edible Beats standards.
• Maintain cleanliness, sanitation, and food safety across pastry kitchen.
• Train and coach BOH/FOH staff on standards, hospitality, and procedures.
• Assist in hiring, onboarding, and performance reviews.
• Manage labor and food costs and keep accurate pars.
• Organize recipes, costing, and documentation in Meez and R365.
• Support seasonal menu development and recipe testing.
• Ensure daily line tastings and quality checks before service.

Skills

Leadership

Pastry expertise

Inventory management

Food costing

Staff development

Communication

Tools

Meez

R365

Job description

Description

Edible Beats is searching for an exceptional Executive Pastry Chef to help shape the future of one of Denver’s most beloved bakery brands.

This is a rare opportunity for an accomplished pastry leader who wants more than simply managing production—you’ll play a key role in the next chapter of an iconic business while preserving everything guests already love about it. As the leader of the Wooden Spoon operation, you will have responsibility for both the culinary program and the overall day-to-day guest experience. Working alongside our culinary leadership team, you’ll oversee daily operations, mentor and develop both BOH and FOH team members, refine systems, and help drive thoughtful growth through innovation, consistency, exceptional craftsmanship and hospitality.

We’re looking for someone equally passionate about laminated doughs, cookies, cakes, breakfast pastries, and desserts as they are about building teams, creating efficient systems, and leading with humility. If you’re excited by the opportunity to make a lasting impact while joining one of Denver’s most respected hospitality companies, we’d love to meet you.

Salary Range: $70,000 - $75,000 annually

Employee Benefits:

• -Medical, Dental, and Vision insurance available (eligibility after 60 days)
• -Life insurance $25,000 and Paid Short Term Disability
• -401k with 4% safe harbor match (eligible after one year)
• -JOON wellness benefit (eligible after 60 days)
• -ESOP Share Vesting with Tenure
• -PTO and Paid Sick leave
• -Employee Meal Stipend
• -Family meal

Duties & Responsibilities

• Lead all aspects of the daily pastry program, including opening procedures, production, execution, organization, and closing responsibilities.
• Serve as the on-site leader of Wooden Spoon, taking ownership of the overall daily operation while maintaining a primary focus on pastry production and BOH execution.
• Produce pastries based on business volume and sales data to minimize waste while maintaining quality and consistency.-Ensure all pastry items are prepared, plated, and executed according to Edible Beats standards and recipes.
• Maintain cleanliness, organization, sanitation, and proper food safety standards throughout the pastry kitchen.
• Train, coach, and develop both BOH and FOH team members on Wooden Spoon and Edible Beats standards, including product knowledge, hospitality, service expectations, cleanliness, and operational procedures.
• Support both BOH and FOH operations as business needs dictate, stepping into service and operational roles to ensure a smooth and successful guest experience.
• Assist in hiring, onboarding, performance coaching, performance reviews, and corrective action documentation for Wooden Spoon employees.
• Oversee labor and food cost performance while maintaining quality and operational efficiency.
• Place product orders, receive deliveries, complete inventories, and maintain accurate pars and ordering schedules.
• Organize and maintain recipe systems, costing, and documentation within Meez and R365.
• Update prep lists, order guides, recipes, and production systems to ensure efficient kitchen operations.
• Assist with seasonal menu development, recipe testing, costing, specials, and administrative culinary projects.
• Ensure daily line tastings and quality checks are completed before each service and provide coaching or corrective feedback when needed.
• Communicate kitchen maintenance, repair needs, and operational concerns promptly to leadership.
• Distribute and communicate operational reports including schedules, roster reports, prep lists, product mix reports, and order guides.
• Maintain compliance with all health department regulations, food safety standards, company policies, and sanitation procedures.
• Protect guest safety by ensuring proper handling of dietary restrictions and food allergies and clearly communicate those needs across both BOH and FOH.
• Support scheduling needs by assisting with staffing coverage and maintaining reliable attendance.
• Foster a positive, collaborative team culture that reflects the values and operating principles of Edible Beats.
• Lead by example through professionalism, accountability, teamwork, and a solution-oriented mindset.
• Provide exceptional hospitality by supporting guest needs and accommodating dietary restrictions whenever possible.
• Anticipated schedule: Sun/Mon OFF, Tues - Sat 7am-5pm
• Maintain a visible presence throughout the operation, identifying opportunities to improve service, systems, team performance, and the guest experience.
• Respond to guest feedback and service concerns with professionalism, hospitality, and a solution-oriented approach.
• Establish and maintain a guest-focused culture where hospitality, product quality, cleanliness, and consistency are shared responsibilities across the entire team.

Requirements

Qualifications & Requirements:

• Strong knowledge of pastry recipes, ingredients, production methods, ordering, inventory management, and food costing.
• Demonstrated ability to lead beyond culinary production, with an understanding of how BOH execution, FOH service, and hospitality work together to create the overall guest experience.
• Experience training and developing employees across different roles and skill levels.
• Ability to prioritize multiple tasks and perform effectively in a fast-paced, high-volume kitchen environment.
• Strong leadership skills with the ability to motivate teams while holding employees accountable to performance standards.
• Professional demeanor with the ability to remain calm under pressure and adapt to changing business needs.
• Excellent communication and interpersonal skills with a collaborative approach to teamwork.
• Strong organizational skills with attention to detail and a commitment to operational excellence.
• Ability to balance culinary excellence with the operational, financial, people, and hospitality needs of the business.
• Working knowledge of inventory management, recipe costing, labor management, and kitchen management systems (Meez, R365, or comparable software preferred).
• Commitment to maintaining the highest standards of food quality, cleanliness, sanitation, and workplace safety.
• Ability to self-evaluate performance, receive feedback constructively, and implement continuous improvement.
• Passion for culinary education with a commitment to staying current on pastry trends, techniques, and industry best practices.
• Reliable attendance and punctuality with flexibility to work evenings, weekends, holidays, and additional shifts as business needs require.
• Ability to lift up to 50 pounds and stand, bend, reach, and work on your feet for extended periods.
• Current food safety certification (or ability to obtain upon hire) preferred.

We are an Equal Opportunity Employer and do not discriminate based on race, color, religion, sex, national origin, age, disability, or any other protected status.