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Executive Pastry Chef Jobs (NOW HIRING)

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Executive Pastry Chef

Manhattan, NY · On-site

$85K/yr

Position Summary The Executive Pastry Chef will be responsible for creating and leading all pastry, dessert, bread, and bakery operations. This role requires a creative culinary leader who can ...

COJE

Executive Pastry Chef

Boston, MA · On-site

$70K - $80K/yr

COJE Management Group is seeking an experienced and driven Executive Pastry Chef to join our team! This role supports the Corporate Pastry Chef in overseeing production, team leadership, quality ...

José Andrés Group

Executive Pastry Chef

Manhattan, NY · On-site

$110K - $130K/yr

Executive Pastry Chef Concept/Property: José Andrés Group at The Ritz-Carlton New York, NoMad Reports To: Executive Chef/Culinary Director Department: Culinary Employment Type: Salaried, Exempt ...

Jose Andres Group

Executive Pastry Chef

Manhattan, NY · On-site

Executive Pastry Chef Concept/Property: José Andrés Group at The Ritz-Carlton New York, NoMad Reports To: Executive Chef/Culinary Director Department: Culinary Employment Type: Salaried, Exempt ...

Oak Steakhouse Rogers

Executive Pastry Chef

Rogers, AR · On-site

As the Executive Pastry Chef, you'll be in charge of executing our restaurants dessert offerings and ensuring that your pastry cooks are as excited about diligently creating them as you. What we will ...

COJE

Executive Pastry Chef

Boston, MA · On-site

$70K - $80K/yr

DESCRIPTION COJE Management Group is seeking an experienced and driven Executive Pastry Chef to join our team! This role supports the Corporate Pastry Chef in overseeing production, team leadership ...

Hocking College

Executive Pastry Chef

Nelsonville, OH · On-site

$60K/yr

Executive Pastry Chef: Salary: $60,000.00/yr I. Position Purpose The Executive Pastry Chef at Hocking College is entrusted with the dual responsibility of (1) leading our pastry department by ...

Electric Lemon

Executive Pastry Chef

New York, NY

$100K - $110K/yr

We are currently seeking an Executive Pastry Chef to lead our pastry vision--driving innovation across menus and overseeing all pastry production for daily service and special events. This position ...

Omni Hotels & Resorts

Executive Pastry Chef

Austin, TX · On-site

Omni Hotels & Resorts is seeking a Executive Pastry Chef for the beautiful Barton Creek Resort & Spa! Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and ...

Gastronome

Executive Pastry Chef

New York, NY · On-site

$85K - $90K/yr

Looking for an Executive pastry Chef to lead a team of 10 in Wholesale bakery & Patisseries Business. Creativeness a must, understanding flavor profiles and a willingness to learn new recipes and ...

The Club at Mediterra

Executive Pastry Chef

Naples, FL · On-site

The Executive Pastry Chef, under the direction of the Director of Culinary Operations, is responsible for overseeing all pastry and bakery operations across the club, including à la carte dining ...

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Executive Pastry Chef information

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$46.5K

$91.6K

$139.5K

How much do executive pastry chef jobs pay per year?

As of Jun 13, 2026, the average yearly pay for executive pastry chef in the United States is $91,630.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,500.00 and $101,500.00 per year, depending on experience, location, and employer.

What are some common challenges an Executive Pastry Chef faces when managing a pastry team in a large hotel or restaurant?

Executive Pastry Chefs often face the challenge of balancing creativity with consistency, especially when leading a team in a high-volume environment. Ensuring that every pastry meets quality and presentation standards requires strong training and clear communication. Additionally, managing inventory, adapting to seasonal ingredient availability, and coordinating with other kitchen departments to align menus are frequent aspects of the role. Executive Pastry Chefs must also motivate their team to work efficiently under pressure while fostering a collaborative and positive work environment.

What does an Executive Pastry Chef do?

An Executive Pastry Chef is responsible for overseeing the pastry department in a restaurant, hotel, or bakery. They create dessert menus, develop new recipes, and ensure that all baked goods meet high quality standards. Additionally, they manage pastry staff, handle ordering and inventory of baking supplies, and often collaborate with other chefs on menu planning. Their role combines creativity with leadership and strong organizational skills. Executive Pastry Chefs play a key part in delivering exceptional dining experiences through their desserts.

What are the key skills and qualifications needed to thrive as an Executive Pastry Chef, and why are they important?

To thrive as an Executive Pastry Chef, you need advanced pastry and baking skills, creative menu development abilities, and formal culinary training, often with a degree or diploma in pastry arts. Familiarity with professional kitchen equipment, inventory management systems, and certifications like ServSafe are typically required. Leadership, attention to detail, and strong organizational skills set top candidates apart in this role. These competencies are essential for maintaining high standards, efficient kitchen operations, and delivering consistently exceptional desserts.

What Is the Role of an Executive Pastry Chef?

An executive pastry chef oversees the preparation and production of desserts, breads, and pastries for a food establishment. Most executive pastry chefs work in high-end restaurants, hotels, or casinos. As an executive pastry chef, you create, develop, and test new recipes and baking techniques to put on your restaurant’s menu. Executive pastry chefs hire, train, and supervise lower-level pastry chefs. You also manage the ordering of supplies and ensure all the necessary ingredients are in the kitchen. Other responsibilities include baking bread, maintaining kitchen equipment, and using tools to create beautiful, elaborate desserts. Additional duties include keeping track of supplies, decorating cakes, and preparing the budget for the pastry kitchen.

What is the difference between Executive Pastry Chef vs Pastry Chef?

AspectExecutive Pastry ChefPastry Chef
CredentialsTypically requires culinary degree and pastry certificationsLikewise, often requires culinary training and pastry certifications
Work EnvironmentOversees pastry operations in hotels, restaurants, or resortsPrepares pastries and desserts under supervision or as part of a team
ResponsibilitiesManages pastry team, menu development, and quality controlPrepares baked goods and desserts, follows recipes, and maintains standards

The main difference between an Executive Pastry Chef and a Pastry Chef lies in their responsibilities. The Executive Pastry Chef holds a leadership role, overseeing the entire pastry department, managing staff, and developing menus. In contrast, a Pastry Chef focuses primarily on preparing desserts and baked goods, often working under the supervision of an executive or head chef. Both roles require similar credentials and work in similar environments, but the Executive Pastry Chef has broader managerial duties.

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Executive Pastry Chef jobs near you
Infographic showing various Executive Pastry Chef job openings in the United States as of June 2026, with employment types broken down into 29% Full Time, and 71% Part Time. Highlights an 86% Physical, 4% Hybrid, and 10% Remote job distribution, with an average salary of $91,630 per year, or $44.1 per hour.

Executive Pastry Chef

Work Onward

Manhattan, NY • On-site

$85K/yr

Full-time

PTO

Posted 13 days ago

Job description

GUI NYC is an elevated Korean-inspired dining destination focused on exceptional hospitality, refined culinary execution, and memorable guest experiences. We are seeking an experienced Executive Pastry Chef to lead the vision, development, and execution of our pastry and dessert program.Position Summary

The Executive Pastry Chef will be responsible for creating and leading all pastry, dessert, bread, and bakery operations. This role requires a creative culinary leader who can develop innovative dessert offerings while maintaining operational excellence, cost controls, quality standards, and team development.

The ideal candidate combines strong pastry technique with leadership experience in fine dining, luxury hospitality, or high-volume restaurant environments.

ResponsibilitiesCulinary Leadership

  • Develop and execute seasonal dessert menus, plated desserts, breads, petits fours, and specialty pastry items

  • Create innovative dessert concepts aligned with the restaurant’s culinary vision

  • Ensure consistency, presentation, and quality across all pastry offerings

  • Lead recipe development, testing, and implementation

Team Management

  • Recruit, train, schedule, and mentor pastry team members

  • Establish clear performance expectations and kitchen standards

  • Foster a positive, collaborative, and professional kitchen culture

  • Support employee growth and career development

Operations & Cost Control

  • Manage pastry department food costs and labor budgets

  • Oversee ordering, inventory management, and vendor relationships

  • Monitor waste reduction and product utilization

  • Ensure compliance with all food safety and sanitation standards

Quality Assurance

  • Maintain the highest standards of product quality and consistency

  • Ensure proper preparation, storage, and handling procedures

  • Collaborate with Executive Chef and management team on menu planning and special events

  • Participate in tastings, menu reviews, and guest experience initiatives

Qualifications

  • 5+ years of pastry leadership experience in fine dining, luxury hospitality, or upscale restaurant environments

  • Previous experience as Executive Pastry Chef, Pastry Chef, or Pastry Sous Chef

  • Strong knowledge of plated desserts, viennoiserie, breads, chocolate work, and modern pastry techniques

  • Proven leadership and team management skills

  • Strong understanding of food cost management and kitchen operations

  • Excellent organizational and communication abilities

  • Ability to thrive in a fast-paced environment

Preferred Qualifications

  • Michelin-starred, James Beard, luxury hotel, or fine dining experience

  • Experience opening new restaurant concepts

  • Korean, French, or contemporary Asian dessert experience

  • Bilingual English/Korean is a plus

Compensation & Benefits

  • Salary: $85,000+ based on experience

  • Performance Bonus Opportunities

  • Paid Time Off

  • Employee Dining Benefits

  • Professional Development Opportunities

  • Opportunity to build and lead a flagship pastry program from the ground up

Equal Employment Opportunity

GUI NYC is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic under applicable law.

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