Executive Pastry Chef (high-volume prod.) Up to $150,000

Citarella

10d•$150,000

About The Position

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut. A family-run business, we re driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene. Role and Responsibilities The Executive Pastry Chef plays a key leadership role within the pastry department, responsible for overseeing daily production, ensuring high-quality output, and supporting the Executive Chef in operational planning, training, and cost control. This role is hands-on and requires a strong balance of creativity, organization, and leadership. You will work closely with the culinary leadership team to maintain high standards of quality, efficiency, consistency, and sanitation, while driving innovation and supporting retail product deployment across multiple locations. Important Disclaimer Notice: The described functions are among the essential job functions for this position but are not exhaustive of the essential functions of the job or of the tasks that an Associate may be required to perform. Associates may be assigned additional responsibilities as necessary. The employer reserves the right to revise this job description at any time and to require Associates to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

Requirements

Culinary or pastry education
5+ years of pastry experience in high-volume retail or restaurant
3+ years of management experience
Schedule flexibility (hours include weekends, evenings and holidays)
Proven experience managing teams, training staff, and implementing production improvements.
Able to stand for extended periods and lift 5-30 lbs in a fast-paced environment.

Nice To Haves

Demonstrate passion for the business, extreme discipline, patience and attention to detail.
Previous experience in a high-volume pastry production team.
Bi-lingual Spanish is a plus

Responsibilities

Lead and manage daily pastry production, prioritizing tasks to meet output targets while ensuring quality and consistency.
Prepare, cook, and package pastries and other baked goods for store delivery, adhering to recipes and brand standards.
Collaborate with the Executive Chef to monitor and improve production methodologies for greater efficiency, quality, and consistency.
Oversee all commissary pastry production areas, ensuring compliance with sanitation, food safety, and operational standards.
Evaluate and optimize the physical production environment to ensure an efficient, safe, and organized workspace.
Supervise and support pastry staff to ensure adherence to daily and weekly SOPs, production deadlines, and quality expectations.
Recruit, coach, and train team members, promoting a culture of excellence, accountability, and collaboration.
Lead training for new menu items, seasonal updates, and procedural changes, ensuring team-wide implementation.
Conduct daily and weekly team recaps to align on goals, forecast production, and communicate key updates.
Work with the Culinary Director on the development of new recipes, seasonal offerings, and menu innovation.
Maintain artistic presentation standards and create decorative food displays as needed.
Conduct regular inspections of supplies, equipment, and work areas to ensure quality, cleanliness, and functionality.
Manage weekly pastry labor schedules, meeting labor budget goals using forecasting tools and production needs.
Oversee accurate monthly inventory counts of refrigerated, frozen, and dry goods; monitor ingredient usage and par levels.
Assist in managing food, labor, and direct operating expenses in collaboration with the Executive Chef.
Ensure portion control and proper preparation techniques to meet food cost targets.
Oversee purchasing, packing, shipping, and communication with store teams to ensure smooth deployment of products.
Maintain proper methods for counting and recording period-end inventory.
Ensure staff are in proper uniform, groomed, and punctual.
Perform additional duties as assigned by the Executive Chef or Culinary Director.