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Executive Pastry Chef Jobs in Raleigh, NC (NOW HIRING)

AccorHotel

Pastry Cook

Durham, NC · On-site

$17 - $20.50/hr

Executive Chef Profile: The Pastry Cook works alongside the Pastry Chef making scratch desserts for a full service restaurant and banquet department. This position also includes the plating of ...

21c Museum Hotels

Pastry Cook

Durham, NC · On-site

$17 - $20.50/hr

Executive Chef Profile: The Pastry Cook works alongside the Pastry Chef making scratch desserts for a full service restaurant and banquet department.  This position also includes the plating of ...

AccorHotel

Pastry Cook

Durham, NC

$17 - $20.50/hr

Executive Chef Profile: The Pastry Cook works alongside the Pastry Chef making scratch desserts for a full service restaurant and banquet department. This position also includes the plating of ...

Maggiano's Little Italy

Line Cook

Durham, NC · On-site

$16 - $19/hr

These Executive Chefs, Sous Chefs, Pastry Cooks, Line Cooks, Prep Cooks and Dishwashers, run our scratch kitchens with the fast pace and professionalism of any celebrity chef restaurant. But rather ...

Maggiano's Little Italy

Dishwasher

Durham, NC · On-site

$12.50 - $16.25/hr

These Executive Chefs, Sous Chefs, Pastry Cooks, Line Cooks, Prep Cooks and Dishwashers, run our scratch kitchens with the fast pace and professionalism of any celebrity chef restaurant. But rather ...

Maggiano's Little Italy

Prep Cook

Durham, NC · On-site

$13.75 - $17.50/hr

These Executive Chefs, Sous Chefs, Pastry Cooks, Line Cooks, Prep Cooks and Dishwashers, run our scratch kitchens with the fast pace and professionalism of any celebrity chef restaurant. But rather ...

All JobsPastry Chef JobsExecutive Pastry Chef JobsExecutive Pastry Chef Jobs in Raleigh, NC

Executive Pastry Chef information

See Raleigh, NC salary details

$45.2K

$89.1K

$135.6K

How much do executive pastry chef jobs pay per year?

As of Jul 29, 2026, the average yearly pay for executive pastry chef in Raleigh, NC is $89,066.00, according to ZipRecruiter salary data. Most workers in this role earn between $69,500.00 and $98,700.00 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.

More about Executive Pastry Chef jobs
What are the most commonly searched types of Pastry Chef jobs in Raleigh, NC? The most popular types of Pastry Chef jobs in Raleigh, NC are:
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What job categories do people searching Executive Pastry Chef jobs in Raleigh, NC look for? The top searched job categories for Executive Pastry Chef jobs in Raleigh, NC are:
What cities near Raleigh, NC are hiring for Executive Pastry Chef jobs? Cities near Raleigh, NC with the most Executive Pastry Chef job openings:
Executive Pastry Chef jobs near you
Infographic showing various Executive Pastry Chef job openings in Raleigh, NC as of July 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $89,066 per year, or $42.8 per hour.

Pastry Cook

AccorHotel

Durham, NC • On-site

$17 - $20.50/hr

Full-time

Posted 20 days ago

Job description

Company Description
If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity.
Come join our Flock!
Job Description
Reports To: Executive Chef
Profile: The Pastry Cook works alongside the Pastry Chef making scratch desserts for a full service restaurant and banquet department. This position also includes the plating of desserts and communication with other departments. This position will adhere to 21c procedures and standards to maintain a safe, orderly and sanitized kitchen.
Specific Responsibilities:
  • Understands menu and techniques to execute items
  • Produces scratch desserts following 21c recipes.
  • Plates banquet desserts and assists Garde Manger station in the restaurant on occasion.
  • Owns assigned service period.
  • Relays important information to line staff and Front of House in the Pastry Chef's absence
  • Maintains a clean and organized workspace and storage.
  • Stays aware of local, state and federal sanitation laws.
  • Understands and practices proper use and maintenance of major kitchen equipment, including stoves, refrigeration units, knives, slicers and dish machines.
  • Other duties as assigned by supervisor or manager.

Qualifications
  • Ability to multi-task, manage time, and work independently.
  • Ability to work flexible hours (nights, weekends).
  • Able to be part of a team
  • Responsible, dependable, punctual.
  • Strong communication skills; must be able to speak, read, and understand English.
  • Must work well under pressure.
  • Clean and professional appearance.
  • Demonstrated enthusiasm for all things 21c.
  • Must pass background check.

Education/Formal Training: High school or equivalent education required.
Experience: Culinary training and cooking experience with demonstrated supervisory experience in the culinary field is a plus.
Additional Information
All your information will be kept confidential according to EEO guidelines. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm

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