Executive Pastry Chef

The Chef Agency; Washington; On-site; USD 80,000 - 100,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

PTO

Bonus eligibility

Job summary

A growing hospitality group seeks an Executive Pastry Chef to oversee multiple concepts. This position requires a minimum of 5 years of experience in pastry kitchens, strong technical skills, and the ability to innovate dessert offerings while ensuring quality and consistency. Join us to champion our commitment to responsible sourcing and elevate our culinary offerings.

Qualifications

• Minimum of 5 years working in a professional pastry kitchen.
• Experience in both production and restaurant kitchen environments preferred.

Responsibilities

• Oversee daily production of all baked goods, ensuring consistency and quality.
• Lead the creation of dessert menus and retail bakery items.
• Support responsible sourcing by collaborating with local farmers.

Skills

Technical proficiency in scaling recipes

Mixing and prep planning

Baking and bread production

Cake assembly

Laminated dough techniques

Job description

2 days ago Be among the first 25 applicants

This range is provided by The Chef Agency. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$80,000.00/yr - $100,000.00/yr

Salary - $80k-$100k

Benefits – MDV, PTO, Bonus eligibility

A growing hospitality group is looking for a great Executive Pastry Chef who will oversee multiple concepts!

Qualifications

• Minimum of 5 years working in a professional pastry kitchen
• Experience in both production and restaurant kitchen environments preferred
• Strong technical proficiency in scaling recipes, mixing, prep planning, baking, bread production, cake assembly, and laminated dough techniques

Responsibilities

• Oversee daily production of all baked goods, including breads, savory items, pastries, pastas, ice creams, gelatos, desserts, and cakes, ensuring consistency, efficiency, and quality across all outputs.
• Lead the creation and execution of seasonal and innovative offerings for each restaurant concept, including dessert menus, coffee shop pastries, event menus, and retail bakery items.
• Champion our commitment to responsible sourcing by working closely with local farmers, millers, and internal teams—especially our canning kitchen—to support regional food systems.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Hospitality, Restaurants, and Food and Beverage Services

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Inferred from the description for this job

Medical insurance

Vision insurance

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