Executive Pastry Chef & Pastry Program Lead

Mattos Hospitality; New York (NY); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Paid Time Off

Incentive Plan

Parental Leave

Commuter Benefits

Gym Membership Discounts

Dining Discounts

Job summary

Mattos Hospitality is seeking an Executive Pastry Chef for a new venture opening in New York City in early 2027. Joining during the pre-opening stage, the Executive Pastry Chef will work closely with the culinary leadership team to develop the pastry program, build and train the team, and establish the systems and standards that will guide the operation from opening forward.

The role requires creative yet disciplined leadership across desserts, breads, and production, with a focus on

Qualifications

• Significant experience leading pastry programs in high-end hospitality settings.
• Experience opening restaurants or developing pastry programs from inception is strongly preferred.
• Strong technical foundation across pastry, desserts, baking, and production.

Responsibilities

• Lead the development and execution of the pastry program from pre-opening through launch and ongoing operations.
• Collaborate with culinary leadership to develop desserts, breads, pastries, and other offerings for diverse experiences.
• Own pastry production systems, SOPs, prep standards, training tools, and quality controls.
• Build and train the opening pastry team and establish a cohesive pastry operating structure.

Skills

Executive Pastry Chef

Team leadership

Menu development

Cost control

Job description

Mattos Hospitality is seeking an Executive Pastry Chef for a new venture opening in New York City in early 2027. Joining during the pre-opening stage, the Executive Pastry Chef will work closely with the culinary leadership team to develop the pastry program, build and train the team, and establish the systems and standards that will guide the operation from opening forward.

The role requires creative yet disciplined leadership across desserts, breads, and production, with a focus on