Executive Pastry Chef

The June•Jacksonville, FL

12d•Onsite

About The Position

The June is seeking a skilled, detail-oriented Pastry Chef to lead our dessert and baking program. This role is responsible for the quality, consistency, and presentation of all pastry, bread, and dessert offerings across the club's outlets, working closely with the Executive Chef to uphold the culinary standard members expect from The June. The ideal candidate is a precise, creative baker who thrives under pressure, holds a high bar for craft and presentation, and takes ownership of every dessert and baked good that leaves the kitchen.

Requirements

3+ years of professional pastry experience in fine dining, upscale casual, or private club environments.
Strong technical skills across baking, plated desserts, and confection work.
Working knowledge of kitchen safety, sanitation, and food handling regulations.
Current food safety certification (or ability to obtain upon hire).
Flexibility to work evenings, weekends, and holidays as required by the service schedule.

Nice To Haves

Experience within a private membership club or Michelin-caliber kitchen.
Familiarity with French pastry technique.
Experience developing seasonal or event-specific dessert menus.

Responsibilities

Execute desserts, pastries, breads, and baked goods to recipe and presentation specifications with consistency across every shift.
Manage the pastry station during service, maintaining pace, quality, and communication with the pass.
Prep proactively — doughs, batters, components, and mise en place — to ensure the pastry program is service-ready ahead of each shift.
Maintain rigorous cleanliness, organization, and food safety standards throughout the pastry kitchen.
Monitor freshness and quality of finished products, flagging issues before they reach the pass or dining room.
Partner with the Executive Chef on seasonal dessert menu development, plating, and presentation.
Develop and standardize recipes for consistency across shifts and staff.
Create custom desserts for private events, member celebrations, and special occasions as requested.
Train and mentor kitchen staff on pastry technique, station setup, and standards.
Support the Executive Chef and Sous Chef in maintaining a disciplined, respectful kitchen culture.
Communicate clearly and calmly with FOH during service to ensure smooth dessert timing.
Assist with inventory counts, ordering, and receiving for pastry and baking ingredients.
Minimize waste through proper portioning, storage, and rotation practices.
Monitor costs on high-value ingredients (chocolate, dairy, specialty items) and flag overages.