Executive Pastry Chef

Bazaar Holdings Hotel Development LLC•New York, NY

2h•Onsite

About The Position

José Andrés Group (JAG) brings its signature blend of culinary innovation, creativity, and world-class hospitality to The Ritz-Carlton New York, NoMad. Within this luxury setting, JAG operates dynamic, chef-driven dining experiences that reflect the brand’s commitment to excellence, storytelling, and unforgettable guest experiences. Rooted in the vision of Chef José Andrés, JAG concepts are known for pushing boundaries while delivering warm, thoughtful hospitality. The partnership between JAG and The Ritz-Carlton creates a unique environment where Michelin-level cuisine meets legendary luxury service. The Executive Pastry Chef is a creative and operational leader responsible for overseeing all pastry programs for José Andrés Group concepts within The Ritz-Carlton NoMad. This role is both visionary and hands-on—driving innovation while ensuring flawless execution across all outlets. Working closely with the Executive Chef and JAG leadership, the Executive Pastry Chef will develop and execute a pastry program that reflects the group’s culinary identity while meeting the elevated standards of a luxury hotel environment. This role requires a deep understanding of fine dining and Michelin-level execution, balanced with the ability to lead production across multiple service formats, including à la carte, tasting menus, and high-level events.

Requirements

6–10+ years of progressive pastry leadership experience in Michelin-starred restaurants, fine dining, or luxury hospitality environments.
Proven experience leading pastry programs within chef-driven, multi-outlet operations.
Advanced technical expertise in plated desserts, chocolate, bread, and modern pastry techniques.
Strong creative vision with a refined aesthetic and attention to detail.
Demonstrated leadership ability with a focus on mentorship and team development.
Solid financial acumen, including cost control and inventory management.
Ability to thrive in a fast-paced, high-expectation, detail-driven environment.
Flexibility to work nights, weekends, and holidays.

Responsibilities

Define and lead the creative vision for all pastry and dessert offerings across JAG-operated outlets within the property.
Develop refined, seasonally driven menus that reflect José Andrés Group’s culinary philosophy and storytelling approach.
Contribute to tasting menu development, ensuring pastry courses are cohesive, innovative, and technically precise.
Continuously evolve the pastry program through research, technique, and global inspiration.
Oversee all pastry production, ensuring consistency, quality, and precision across multiple outlets and service styles.
Maintain Michelin-level standards in execution, presentation, and attention to detail.
Ensure seamless integration between pastry, savory kitchen, and front-of-house teams.
Uphold all food safety, sanitation, and operational protocols in alignment with both JAG and Ritz-Carlton standards.
Build, train, and mentor a highly skilled pastry team capable of executing at a fine dining and luxury level.
Foster a culture of excellence, accountability, and continuous learning.
Lead daily production and pre-service meetings to ensure alignment and readiness.
Identify and develop future leaders within the pastry team.
Partner with culinary, beverage, and service teams to create a seamless and elevated guest experience.
Support VIP dining, media engagements, and special culinary events.
Ensure pastry offerings enhance the overall narrative and emotional impact of the guest journey.
Manage food cost, labor, and inventory to meet financial targets while maintaining the highest quality standards.
Analyze performance metrics and implement improvements to optimize efficiency and consistency.
Balance artisanal production with operational scalability.