Senior Pastry Chef – NYC Production Lead

Frey Consulting Group; New York (NY); On-site; USD 150,000 - 180,000; Full time

Benefits offered by this job

Medical, dental, vision

Relocation assistance

Visa sponsorship may be considered

Job summary

A highly regarded bakery organization in New York City seeks a senior Pastry Chef to lead pastry production at its flagship facility and help guide the business through its next expansion. This hands‑on leadership role blends advanced pastry craft with large‑team management, recipe development, production planning, quality control, and growing financial discipline.

The Pastry Chef will directly manage about 60 staff across three sous chefs, stay engaged on the production floor, and drive

Qualifications

• Advanced hands-on pastry expertise, particularly in viennoiserie and laminated dough production.
• Demonstrated leadership of a sizable hourly pastry team in a high-volume setting.
• Experience developing recipes and translating them into repeatable scalable production.

Responsibilities

• Lead day-to-day pastry production and be hands-on on the floor.
• Coach and develop a 60-person team across a 24-hour schedule.
• Own product quality, consistency, and execution across locations.
• Lead recipe development within brand standards and direction.
• Improve labor planning, scheduling, food cost, waste, and inventory visibility.
• Collaborate with purchasing on ingredient quality and specs.
• Plan future capacity and support new openings.

Skills

Pastry expertise

Leadership experience

Recipe development

Production planning

Quality control

Job description

A highly regarded bakery organization in New York City seeks a senior Pastry Chef to lead pastry production at its flagship facility and help guide the business through its next expansion. This hands‑on leadership role blends advanced pastry craft with large‑team management, recipe development, production planning, quality control, and growing financial discipline.

The Pastry Chef will directly manage about 60 staff across three sous chefs, stay engaged on the production floor, and drive