Lead Pastry Chef: Design Desserts & Build Your Team

The Indigo Road Hospitality Group; Rogers (AR); On-site; USD 42,000 - 68,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Growth opportunities

Job summary

The Indigo Road Hospitality Group in Rogers, AR is seeking an experienced Pastry Chef to lead our pastry program across multiple concepts. You will craft a dessert menu aligned with each concept and collaborate with the Executive Chef to ensure cohesion and quality.

You will mentor pastry cooks, develop recipe cards, maintain clean workstations, and uphold sanitation standards while delivering exceptional guest experiences.

Qualifications

• Proven experience as a successful Pastry Chef.
• 3+ years of experience in a pastry kitchen handling preparation and cooking.
• Strong attention to detail.
• Creative with a problem-solving approach.
• Strong leadership and communication skills.
• Extensive knowledge of food preparation, sanitation principles, baking techniques and nutrition.
• Must be available to work days, nights, weekends and holidays.

Responsibilities

• Craft a dessert menu aligned with concept and location, partnering with the Executive Chef on fit with the menu.
• Prepare detailed recipe cards and ensure your team uses them consistently.
• Mentor pastry cooks, sharing inspiration and developing future pastry talent.
• Communicate with other chefs to ensure cohesive menus and smooth operations.
• Maintain a clean, sanitary work station in line with regulations.
• Promptly report shortages, equipment problems or quality issues to the Executive Chef.
• Participate in scheduled meetings and offer ideas for improvement.
• Ensure the guest experience remains the top priority in all dessert program decisions.

Skills

Pastry Chef

Leadership

Communication

Sanitation knowledge

Recipe development

Job description

The Indigo Road Hospitality Group in Rogers, AR is seeking an experienced Pastry Chef to lead our pastry program across multiple concepts. You will craft a dessert menu aligned with each concept and collaborate with the Executive Chef to ensure cohesion and quality.

You will mentor pastry cooks, develop recipe cards, maintain clean workstations, and uphold sanitation standards while delivering exceptional guest experiences.