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Executive Pastry Chef Jobs in Rochester, NY (NOW HIRING)

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Executive Pastry Chef information

See Rochester, NY salary details

$45.9K

$90.4K

$137.6K

How much do executive pastry chef jobs pay per year?

As of Sep 7, 2026, the average yearly pay for executive pastry chef in Rochester, NY is $90,408.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,500.00 and $100,100.00 per year, depending on experience, location, and employer.

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 are the key skills and qualifications needed to thrive as an executive pastry chef?

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 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 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.

Do executive pastry chefs get paid well?

Executive pastry chefs typically earn high salaries due to their advanced skills, leadership responsibilities, and experience in upscale restaurants or hotels. Compensation can vary based on location, establishment size, and individual expertise, but they generally receive competitive pay and benefits. Many also earn bonuses or profit-sharing opportunities based on performance.
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Executive Pastry Chef jobs near you
Infographic showing various Executive Pastry Chef job openings in Rochester, NY as of August 2026, with employment types broken down into 1% Internship, 91% Full Time, 5% Part Time, and 3% Contract. Highlights an 83% Physical, 4% Hybrid, and 13% Remote job distribution, with an average salary of $90,408 per year, or $43.5 per hour.

Pastry / Kitchen Prep Cook - Per Diem

ROCHESTER CONVENTION CENTER MANAGEMENT CORP

Rochester, NY • On-site

$17 - $24/hr

Per diem

Posted 10 days ago

Job description

Description:  JOSEPH A. FLOREANOROCHESTER RIVERSIDE CONVENTION CENTERJOB DESCRIPTIONDepartment: Food & BeveragePosition: Pastry/Kitchen Prep Cook (Per Diem)

General Description:

Individuals will at times assist the Executive Pastry Chef with preparation of desserts/baked goods, as well as assist Kitchen Chefs with preparation in the main kitchen, as needed. Work schedule will vary according to business needs. IMMEDIATE START DATE!!

Primary Responsibilities:

1. Ability to work as scheduled and in designated uniform.

Varying schedule with mostly Monday-Friday, early mornings, with possible Nights and Weekends. (possess flexible availability)

2. Must be reliable and punctual for shifts

3. Be able to follow specific verbal, visual and written instructions

4. Be able to read and follow recipes and know how to use scales and other measuring devices.

5. Individuals must familiarize oneself with all pastry and kitchen areas

6. Individuals must familiarize oneself with all pastry and kitchen standard operating procedures

7. Responsible for cleanliness and sanitation of work areas and equipment, in addition to maintaining Monroe County Health standards.

8. All other duties as assigned by Executive Pastry Chef/Kitchen Chefs.

**This job description in no way states or implies that these are the only duties and responsibilities to be performed by individuals and will be required to follow any other instructions as designated by supervisors.

Requirements:


Qualifications:

1. Minimum of High School diploma or GED.

2. Professional kitchen/bakery experience preferred, but not required

3. Familiar with knives and general kitchen equipment

4. Ability to work varying hours (days, nights and weekends), be prompt and reliable

5. Excellent verbal and written communication skills, as well as reading and basic math comprehension 

6. Ability to follow and retain directions

7. Must be self-motivated and be able to work independently but also possess the ability to work as a team.

8. Position requires individual to have the ability to exert in excess of 100 pounds force, 20 pounds frequently, as well as push/pull equipment to designated location.