199 Head Pastry Chef jobs in the United States

• Design, develop, and execute innovative and appealing dessert menus, incorporating seasonal ingredients and culinary trends.
• Oversee all aspects of the pastry kitchen, including preparation, baking, plating, and finishing of all desserts.
• Manage inventory, control food costs, and order all necessary ingredients and supplies for the pastry department.
• Lead, train, and mentor a team of pastry cooks and assistants, fostering a collaborative and high-performing environment.
• Ensure strict adherence to all food safety, sanitation, and hygiene standards, meeting or exceeding regulatory requirements.
• Collaborate with the Executive Chef and restaurant management to align dessert offerings with the overall dining experience.
• Maintain impeccable quality and consistency in all pastry preparations and presentations.
• Manage the pastry department budget and optimize operational efficiency.
• Stay current with advanced pastry techniques, new ingredients, and dessert innovations through ongoing research and industry engagement.
• Develop and maintain standardized recipes and techniques for all pastry items.
• Supervise and participate in the creative presentation and garnishing of desserts.
• Ensure all equipment is well-maintained and operated safely.

• Professional culinary degree or pastry arts certification from an accredited institution.
• Minimum of 7 years of progressive experience in pastry arts, with at least 3 years in a leadership role (e.g., Assistant Pastry Chef, Head Pastry Chef) in a fine dining or upscale restaurant setting.
• Demonstrated creativity and a strong portfolio showcasing exceptional dessert creations.
• Expertise in a wide range of pastry techniques, including baking, chocolate work, sugar artistry, and ice cream making.
• In-depth knowledge of flavor pairings, ingredient seasonality, and current dessert trends.
• Strong understanding of food costing, inventory management, and budget control.
• Proven leadership and team management skills, with the ability to inspire and motivate.
• Excellent attention to detail, organization, and time management abilities.
• Proficiency in basic math and measurement for recipe scaling and costing.
• Strong communication and interpersonal skills.
• Ability to work effectively in a fast-paced, high-pressure kitchen environment.
• Passion for creating memorable dessert experiences for guests.

• Lead and manage all aspects of the pastry kitchen operations, including daily production, team supervision, and workflow management.
• Develop, design, and execute innovative and visually appealing dessert menus, including cakes, pastries, breads, and confections.
• Create and refine recipes, ensuring consistency, quality, and adherence to flavor profiles.
• Train, mentor, and motivate the pastry team, fostering a positive and collaborative kitchen environment.
• Manage inventory of ingredients, supplies, and equipment; conduct regular stock takes and ensure efficient ordering and cost control.
• Ensure strict adherence to all food safety, sanitation, and hygiene standards (HACCP).
• Collaborate with the Executive Chef and culinary team on menu planning, special events, and catering opportunities.
• Maintain high standards of product quality, presentation, and consistency across all offerings.
• Manage departmental budget, controlling food costs, labor costs, and operational expenses.
• Conduct regular performance reviews for pastry staff and identify training needs.
• Stay abreast of current pastry trends, techniques, and flavor profiles, incorporating them creatively into the menu.
• Oversee the maintenance and cleanliness of all pastry equipment and kitchen areas.

• Culinary degree or extensive professional pastry apprenticeship is required.
• Minimum of 5 years of progressive experience as a Pastry Chef or Sous Pastry Chef in a reputable establishment (fine dining, luxury hotel, or high-volume catering).
• Demonstrated expertise in a wide range of pastry techniques, including baking, confectionery, chocolate work, and sugar artistry.
• Exceptional creativity and artistic ability in plating and presentation.
• Strong leadership, team management, and interpersonal skills.
• Excellent understanding of food cost management, inventory control, and budgeting.
• In-depth knowledge of food safety and sanitation regulations.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong organizational and time-management skills.
• Proficiency in basic computer applications for reporting and communication.
• Passion for pastry arts and a commitment to culinary excellence.

• Conceptualize, develop, and execute a seasonal and innovative dessert menu, including pastries, cakes, tarts, plated desserts, and ice creams.
• Ensure the highest standards of quality, taste, presentation, and consistency across all pastry items.
• Oversee daily pastry production, managing inventory, ordering ingredients, and maintaining cost controls to meet budget targets.
• Lead, train, mentor, and inspire a team of pastry cooks and assistants, fostering a positive and collaborative kitchen environment.
• Maintain impeccable standards of hygiene, sanitation, and organization within the pastry section, adhering to all food safety regulations.
• Collaborate with the Executive Chef and other kitchen staff to ensure seamless integration of desserts with the overall dining experience.
• Source high-quality ingredients, building relationships with local suppliers where possible.
• Manage pastry-related equipment, ensuring proper maintenance and functioning.
• Stay current with pastry trends, techniques, and innovations through research, travel, and industry events.
• Contribute to menu tastings and new dish development meetings.
• Ensure efficient execution of desserts during service, maintaining timeliness and quality under pressure.
• Develop and implement standard recipes and procedures for the pastry team.

• Culinary degree or equivalent professional training from a recognized institution.
• A minimum of 5 years of progressive experience as a Pastry Chef or Assistant Pastry Chef in high-volume, reputable restaurants or hotels.
• Demonstrated mastery of classic and contemporary pastry techniques, including baking, sugar work, chocolate tempering, and cake decorating.
• Proven ability to create innovative and visually appealing desserts.
• Strong leadership and team management skills, with the ability to motivate and guide a kitchen brigade.
• Excellent understanding of food costing, inventory management, and budget control.
• Exceptional organizational and time management skills, with the ability to multitask and prioritize effectively.
• Knowledge of food safety and sanitation standards (e.g., ServSafe certification).
• Creative flair, passion for food, and a commitment to excellence.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Strong communication and interpersonal skills.

• Provide formal instruction and leadership in the Culinary Arts program using learner-centered pedagogy.
• Ensure curriculum, resources, and materials are updated with industry standards and practices.
• Specify, select, operate, and maintain equipment and/or training modules required to support the specific course(s) taught within departmental budget constraints.
• Ensure program equipment stays current and on trend with the industry.
• Work with program personnel on the departmental budget.
• Maintain and update course syllabi addressing targeted student abilities, specific competencies, textbook requirements, grading/assessment methodology, course scheduling, and/or other items as required.
• Prepare course lesson plans utilizing the approved program syllabi.
• Demonstrate commitment to the program, division, and total institution by timely attendance and submission of required grades, attendance, or other miscellaneous reports to the administration.
• Help to recruit and market the program to potential students.
• Collaborate on textbook section and educational resources to support the program learning with program personnel.
• Complete all assessment activities per the Office of Assessment's guidelines, including program review and documentation.
• Participate in industry-based advisory board meetings in support of a college-level program. The advisory board must meet a minimum of twice per year.
• Assist in student job placement and follow-up.
• Ensure students are following appropriate safety practices.
• Participate in regular professional development.
• Participate in regular program meetings with program faculty and staff.
• Serve on institutional committees as needed.
• Other duties as assigned.

• Strong computer and technology skills.
• Able to work professionally and collaboratively with industry partners.
• Knowledge of the latest industry technology and ability to integrate the technology into the program.
• Ability to work within institutional policies and procedures.
• Ability to maintain effective and positive professional relationships.
• Ability to work with students, colleagues, and supervisors collaboratively and professionally.
• Ability and willingness to serve as an ambassador for the College by interacting appropriately with college stakeholders and the community.
• Ability to follow and issue instructions.
• Demonstrated communication, presentation, educational service, and interpersonal skills.

• Three (3) years of related industry experience.
• Associate degree in an appropriate discipline.

• Bachelor's degree in an appropriate discipline.
• Previous teaching experience.
• Experience in learner-centered pedagogy.

• Read the job announcement carefully noting the initial screening date, minimum qualifications, and required information. Note that information contained in your application materials will be used to determine if you meet the minimum qualifications for the position. Make sure you complete/submit all the documents listed as required.
• If the position lists a required transcript (during the application process) unofficial transcripts may be submitted. However, please note that upon selection for hire, you will be required to submit official transcripts.
• Ensure that your transcripts show that a degree was awarded or conferred if you are stating that it is your highest level of education completed. If you certify your level of education and it cannot be verified from your transcript(s), your application may not be referred to the selection committee.
• Foreign degrees are acceptable provided they have been translated and/or shown to have equivalency to a United States: Associate, Bachelor, Master, or Doctorate level degree.
• Documentation verifying completion of a degree, course work within a discipline, or other educational criteria should be electronically attached (uploaded) to your application.
• Three (3) professional references with phone number and email addresses are required.
• A college selection committee is responsible for application review and interviews. The final candidate(s) selected to be hired will be made by the hiring manager.
• Successful completion of a background check on all persons recommended for employment is required Individual hiring departments may elect to administer pre-employment tests, which are relevant to essential job functions as part of the applicant selection/hiring process.

Key Responsibilities

• Plan and prepare menus that cater to various tastes and dietary needs.
• Manage food inventory levels to minimize waste and ensure timely replenishment.
• Ensure compliance with sanitation and safety standards to prevent contamination and maintain a clean environment.

Additionally, the ideal candidate will be skilled in Preparation & Cooking, Stocking & Storage, and Hospitality, aligning with the skills required for this position.

Army Culinary Career Opportunities

The Army offers a range of career opportunities in culinary arts, from cooking and menu planning to food service management. As a Culinary Specialist, you will have the chance to develop your skills and advance in your career.

This position requires an enlistment in the U.S. Army or Army Reserve. As a Culinary Specialist, you will be responsible for preparing and serving meals for Soldiers, both in the field and at home stations.

• Preparation & Cooking
• Stocking & Storage
• Hospitality

• 10 weeks of Basic Training
• 9 weeks of Advanced Individual Training

• Paid tuition opportunities
• Student loan repayment assistance
• Money for education and training
• Health care at little to no cost

• Already have the skills for this job? Join the Army at a higher rank and earn more pay and leadership positions quicker