Pastry Chef

BLUE PLATE CATERING LTD•Chicago, IL

4d•$90,000 - $100,000•Onsite

About The Position

The Pastry Chef is responsible for leading all aspects of Blue Plate’s pastry and dessert program, ensuring exceptional quality, creativity, consistency, and operational excellence across all catering events and venue operations. This role oversees the daily production and execution of the Pastry department while developing innovative seasonal items, maintaining safety standards, managing labor and food costs, and leading a high-performing pastry team. Working closely with the Executive Chef and Culinary Leadership Team and Sales, the Pastry Chef creates memorable dessert experiences that reflect Blue Plate’s commitment to culinary excellence, innovation, and exceptional guest service.

Requirements

Associate’s or Bachelor’s degree in Culinary Arts, Baking & Pastry Arts, or related field preferred.
Minimum of 8-10 years of successful experience within the hospitality industry, preferably with catering or hotel food service.
Minimum of 5 years managing pastry teams within the hospitality industry, preferably with catering, hotel, or high-volume production environment.
Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire.
Ability to demonstrate strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality.
Impeccable service standards and attention to detail.
Demonstrated ability to lead people and get results through others.
Ability to effectively solve problems and make decisions in a fast paced, high-pressure environment.
Highly organized and able to handle multiple responsibilities.
Ability to read, write and speak English proficiently.

Nice To Haves

Bilingual skills preferred.

Responsibilities

Establish the vision, standards, and direction for all pastry and dessert operations.
Develop innovative seasonal menus, signature desserts, breads, pastries, wedding cakes, specialty displays, and custom client offerings.
Partner with the Executive Chef and Culinary Leadership Team on menu development, company initiatives, and culinary strategy.
Research culinary trends, techniques, ingredients, and equipment to continuously evolve Blue Plate's pastry program.
Ensure consistency, presentation, flavor, and execution across all pastry production.
Recruit, hire, train, coach, mentor, and develop pastry employees.
Build a high-performing pastry team through continuous coaching and professional development.
Establish performance expectations and conduct performance evaluations.
Provide regular feedback, recognition, and corrective action when appropriate.
Foster a culture of collaboration, accountability, creativity, and continuous improvement.
Support succession planning by identifying and developing future pastry leaders.
Direct all daily pastry production to ensure timely execution for catering events, venues, tastings, and special projects.
Develop production schedules that maximize efficiency while maintaining exceptional quality.
Monitor labor utilization and staffing needs to support changing business demands.
Ensure proper inventory management, ordering, product rotation, and waste reduction.
Maintain all pastry equipment and coordinate maintenance as necessary.
Develop and manage the annual pastry department budget.
Monitor labor costs, food costs, inventory, and departmental financial performance.
Identify operational efficiencies while maintaining Blue Plate's quality standards.
Partner with Purchasing to source premium ingredients and negotiate favorable vendor pricing.
Analyze production trends and implement process improvements.
Participate in client tastings and menu presentations.
Collaborate with Sales and Event Operations to develop customized dessert experiences.
Support high-profile events and attend functions when leadership presence is required.
Ensure pastry execution consistently exceeds client expectations.
Ensure compliance with all local, state, federal, and company food safety regulations.
Maintain sanitation, HACCP, and food handling standards throughout pastry operations.
Promote a safe, organized, and clean work environment.
Ensure all department employees maintain required certifications and follow company policies.
Participate in Culinary Leadership, Operations, and Production meetings.
Partner closely with Finance, Sales, Event Operations, Warehouse, and Culinary teams to ensure seamless execution.
Perform other tasks as directed by management.