Lead Pastry Chef — Viennoiserie & From-Scratch Pastry

StaffedUp; Columbia Township (MO); On-site; USD 60,000 - 85,000; Full time

Job summary

Sage is seeking an experienced Pastry Chef to lead and develop Sage’s pastry program in Columbia, MO. This full-time, hands-on leadership role requires strong expertise in viennoiserie and laminated doughs, overseeing pastry production and team development.

You’ll lead pastry production, develop recipes and seasonal offerings, ensure quality and consistency, manage inventory, and collaborate with cafe leadership to elevate the pastry program.

Qualifications

• Significant professional pastry experience with strong expertise in viennoiserie and laminated doughs.
• Strong technical foundation across pastry production, including mixing, shaping, proofing, baking, and finishing.
• Experience leading pastry or bakery production and workflow.
• Experience leading, training, and developing a team.

Responsibilities

• Lead the production of Sage’s pastries and baked goods from scratch.
• Oversee viennoiserie, laminated doughs, and other pastry preparations from mixing to finishing.
• Manage pastry production planning, prep, timing, workflow, and quality control.
• Lead, train, and support members of the pastry and baking team.
• Develop and refine recipes, seasonal offerings, and new pastry concepts.
• Maintain high standards for quality, freshness, and presentation.
• Support inventory planning and ingredient management for efficient production.
• Maintain a clean, organized kitchen and uphold food safety standards.
• Collaborate with cafe and kitchen leadership to elevate the pastry program.

Skills

Viennoiserie

Laminated doughs

Pastry production

Team leadership

Job description

Sage is seeking an experienced Pastry Chef to lead and develop Sage’s pastry program in Columbia, MO. This full-time, hands-on leadership role requires strong expertise in viennoiserie and laminated doughs, overseeing pastry production and team development.

You’ll lead pastry production, develop recipes and seasonal offerings, ensure quality and consistency, manage inventory, and collaborate with cafe leadership to elevate the pastry program.