Pastry Chef & Dessert Program Lead

Oak Steakhouse Rogers; Rogers (AR); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Competitive salary & benefits

Job summary

The Indigo Road Hospitality Group is seeking a Pastry Chef to lead our dessert program across our Rogers location. You will craft dessert concepts, supervise pastry cooks, and collaborate with the Executive Chef to ensure the menu reflects our brand and guest expectations.

We value hands-on leadership, creativity, and a commitment to quality, sanitation, and training future pastry professionals. Day, night, weekend, and holiday availability is required to succeed in this role.

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 locale with the Executive Chef
• Create detailed recipe cards and ensure team uses them
• Develop future pastry chefs and maintain positive culture
• Communicate with other chefs to ensure recipe changes
• Maintain clean and sanitary workstation complying with regulations
• Report shortages and equipment issues to Executive Chef
• Participate in scheduled meetings and contribute improvements
• Ensure guest experience is the top priority

Skills

Leadership

Communication

Attention to detail

Creativity

Problem-solving

Job description

The Indigo Road Hospitality Group is seeking a Pastry Chef to lead our dessert program across our Rogers location. You will craft dessert concepts, supervise pastry cooks, and collaborate with the Executive Chef to ensure the menu reflects our brand and guest expectations.

We value hands-on leadership, creativity, and a commitment to quality, sanitation, and training future pastry professionals. Day, night, weekend, and holiday availability is required to succeed in this role.