EXECUTIVE PASTRY CHEF

High Watch Recovery•Kent, CT

1d•Onsite

About The Position

The Executive Pastry Chef at High Watch Recovery Center and Wilson’s by High Watch is responsible for leading and overseeing all aspects of pastry and bakery operations. This role includes the development and execution of creative dessert and pastry menus, ensuring top-quality production, training staff, and maintaining the highest standards of food safety and presentation. Additionally, the Executive Pastry Chef will manage inventory, control costs, and collaborate with other culinary leaders to enhance the overall dining experience.

Requirements

High School Diploma or equivalent; formal education in Baking and Pastry Arts preferred.
Extensive experience in pastry arts, with leadership or executive-level experience in a bakery or pastry kitchen.
Strong creativity in dessert and pastry development, with knowledge of industry trends.
Excellent time management, organization, and problem-solving skills.
Ability to work in a fast-paced environment while maintaining precision and attention to detail.
Strong leadership, coaching, and team-building abilities.
Flexibility to work early mornings, nights, weekends, and holidays as needed.

Responsibilities

Lead, train, and mentor pastry staff to maintain excellence in preparation, baking, and presentation.
Develop innovative pastry and dessert menus, ensuring a variety of seasonal offerings.
Supervise and oversee the preparation of all baked goods, confections, and plated desserts.
Manage daily bakery operations, including production schedules, quality control, and workflow efficiency.
Ensure proper food safety, sanitation, and hygiene standards are consistently met in all pastry areas.
Collaborate with the Executive Chef and Director of Dining Services on menu planning and culinary strategy.
Monitor ingredient inventory, order supplies, and ensure efficient stock rotation.
Oversee the decoration and presentation of baked goods, ensuring high visual appeal and consistency.
Conduct regular tastings and inspections to ensure top-tier quality of all pastry items.
Coordinate with nursing and dietary teams to accommodate guest dietary restrictions and special requests.
Maintain up-to-date recipes and standardize production techniques for consistency.
Track equipment maintenance and report necessary repairs to ensure smooth operations.
Manage bakery budgets, control costs, and minimize waste without compromising quality.
Represent the pastry department in kitchen leadership meetings and collaborate with the broader culinary team.