Job Description

Position: Corporate / Head Pastry Chef Location: New York City, NY Compensation: $120K - $150K depending on experience Schedule: Full-time | Production-focused schedule Benefits: Comprehensive benefits package including insurance, PTO, and additional lifestyle perks Role Summary: We are seeking a highly skilled and creative Corporate / Head Pastry Chef to lead production and innovation for a high-volume, quality-driven bakery program based in a centralized commissary environment. This role oversees daily pastry production while driving menu development across a diverse portfolio including laminated doughs, breads, and desserts. The ideal candidate brings strong technical expertise, a passion for high-quality ingredients, and the ability to balance large-scale production with refined execution. What you bring to the table: Advanced expertise in laminated doughs and viennoiserie , including croissants and related pastry programs Strong background in breads and baked goods such as challah, babka, and baguettes Experience producing a wide range of pastries and desserts including cookies and cakes Ability to oversee high-volume production while maintaining consistency and quality Strong leadership skills with experience managing and developing pastry teams in a production environment Passion for sourcing and working with high-quality, seasonal ingredients Ability to balance production efficiency with creativity and product innovation Experience with inventory management, ordering, and cost controls Why you'll love working here: Opportunity to lead a high-volume, quality-focused pastry program Creative input on seasonal menu development and new product innovation Access to high-quality ingredients and a team committed to craft and execution Strong benefits package including medical, dental, vision coverage, PTO, commuter benefits, wellness program, and FSA program Required Work Experience: Proven experience in a senior pastry leadership role within a bakery, restaurant group, or commissary environment Strong technical background in laminated doughs, bread production, and pastry fundamentals Experience managing high-volume production with a focus on consistency and efficiency Demonstrated ability to lead, train, and develop pastry teams Preferred Work Experience: Experience in multi-unit or centralized production environments Background working with seasonal menu development and product innovation Personal Qualities: Detail-oriented with a commitment to quality and consistency Creative and forward-thinking with a passion for pastry innovation Strong leader and mentor with a team-first mindset Organized, adaptable, and operationally disciplined

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