Executive Pastry Chef

Fabio Viviani Hospitality Group•East Hazel Crest, IL

4d•$75,000 - $80,000•Hybrid

About The Position

Fabio Viviani Hospitality creates memorable dining experiences through chef-driven food, energetic service, and thoughtful hospitality. We are a hands-on, growth-minded organization that believes great experiences begin with strong teams, disciplined operations, and a genuine focus on the guest. From the kitchen to the dining room, we aim to build welcoming places people want to return to. We're looking for an Executive Pastry Chef. Compensation: $75,000–$80,000 annually, based on experience and qualifications. Additional benefits and bonus opportunities may be available. Location: Chicago Southland About the Role The Executive Pastry Chef will lead a pastry program that reflects our culinary vision and enhances the guest experience. This role combines creativity and program development with hands-on kitchen execution. You will create menus, develop and test recipes, establish production standards, manage costs and help shape the long-term direction of the pastry program. This is not a purely administrative leadership position. The Executive Pastry Chef will work alongside the culinary team—preparing, baking, finishing and plating desserts. The ideal candidate is both an imaginative pastry professional and a collaborative working chef who enjoys developing programs while remaining actively involved in daily kitchen operations.

Requirements

Passion for pastry and ensuring an excellent dining experience for all guests.
3+ years of experience in a professional pastry kitchen, including senior or executive-level pastry leadership preferred.
Proven experience developing recipes and training programs that can be successfully executed across multiple locations or teams.
Strong understanding of food cost, waste, and inventory management as it relates to pastry operations.
Ability to lead, teach, and empower kitchen teams who may not report to you directly.
Excellent communication skills to effectively guide management teams and kitchen staff across multiple locations.
Ability to taste and evaluate food and beverage products.
Must be flexible with schedule and travel between locations as needed.
Ability to quickly identify problems and implement solutions, especially in fast- paced environments.
Be able to reach, bend, stoop and frequently lift up to 20+ pounds.
Be able to work in a standing position for long periods of time.

Responsibilities

Develop, test, and standardize pastry recipes.
Lead the rollout of new pastry items and seasonal menus, including training materials and hands-on training for kitchen teams.
Oversee and uphold pastry quality standards across multiple locations through regular visits, audits, and tastings.
Lead and develop a small core pastry team while working with kitchen staff to executive the Pastry program.
Provide quality and genuine hospitality in everything that leaves the pastry kitchen.
Oversee daily pastry preparation, production, finishing and service.
Guide teams in upholding the excellence and efficiency of pastry operations.
Manage pastry-related food cost, waste, and inventory considerations in partnership with unit leadership.
Stay ahead of pastry trends and bring fresh, on-brand ideas to the menu development process.
Train kitchen staff on technique, presentation, and consistency to FVH standards.
Adhere to, and ensure all team members adhere to, all company safety and sanitation policies and procedures.
Coordinate with the Executive Chef, front-of-house leaders and event teams regarding menus, availability and service.
Accommodate dietary restrictions and special requests while protecting food-safety standards.
Maintain pastry equipment and promptly report maintenance or repair needs.
Support restaurant openings, special events and other culinary initiatives as needed.
Other duties as assigned.