Head Pastry Chef - Not a Bakery

Prentice Organization•Scarborough, ME

1d•Onsite

About The Position

Not a Bakery (NAB) began as a commissary kitchen for several restaurants and has evolved into its own brand, wholesaling to purveyors and offering seasonal retail service. NAB is committed to exceptional breads and pastries, blending classic techniques with modern innovation. The company emphasizes quality, consistency, and hospitality, fostering a collaborative and growth-oriented workplace. This position is part of NAB’s senior leadership team and is ideal for an experienced pastry professional skilled in viennoiseries, breads, plated desserts, and large-scale production. The Head Pastry Chef will manage the pastry program, collaborate with the Head Baker and NAB leadership on brand development, client engagement, and menu innovation. This role also involves mentoring the pastry team, promoting a positive kitchen culture, and ensuring product quality aligns with NAB’s vision and seasonal approach.

Requirements

Experience as a Pastry Chef or Head Pastry Chef in a bakery, restaurant, or hospitality setting.
Expertise across multiple pastry disciplines (viennoiseries, breads, plated desserts, production baking).
Strong leadership skills with a track record of team development and mentorship.
Excellent interpersonal skills with the ability to collaborate across teams and properties.
Solid understanding of kitchen operations, scheduling, and cost management systems.
Passion for seasonality, creativity, and client-driven menu development.

Responsibilities

Provide senior leadership within the NAB kitchen, working closely with the General Manager on brand development and client engagement.
Oversee and collaborate with the Head Baker on the bread program to align with NAB’s standards and goals.
Develop and execute pastry programs across multiple disciplines, including viennoiserie, breads, plated desserts, and bakery production.
Collaborate with leadership from other Prentice Hospitality Group properties for menu planning, seasonal updates, and event execution.
Manage multiple dessert menus, ensuring seasonal updates and creative innovation.
Build and maintain strong relationships with Prentice Hospitality Group’s property leadership for collaboration and consistency.
Lead and inspire the pastry team by setting clear expectations around product quality, time management, and scheduling.
Foster a kitchen ethos of respect, responsibility, and collaboration, with a focus on mentorship and skill development.
Oversee kitchen operations including staff scheduling, timecard management, and equipment upkeep.
Utilize Restaurant365 (R365) for cost management and reporting.
Develop and document standardized procedures and recipes to ensure consistency and efficiency across all products.