Executive Pastry Chef

EXECUTIVE PASTRY CHEFWythe Hotel | Le Crocodile | Bar Blondeau | EventsScroll down to find an indepth overview of this job, and what is expected of candidates Make an application by clicking on the Apply button.POSITION OVERVIEWThe Executive Pastry Chef leads the comprehensive pastry program across Wythe Hotel's multi-venue operation, overseeing all dessert and baked goods production for Le Crocodile, Bar Blondeau, special events, weddings, afternoon tea service, and hotel amenities. This role requires exceptional culinary leadership, operational excellence and the drive to maintain consistent quality across high-volume, diverse service formats while managing a team.Reports to: Executive ChefDirect Reports: 5 pastry team membersDepartment: CulinaryStatus: Full-time, ExemptCOMPENSATION & BENEFITSSalary Range: $110,000 - $115,000 annually (based on experience)CORE RESPONSIBILITIESMulti-Venue Pastry OperationsLe Crocodile & Bar BlondeauDesign and execute seasonal dessert menus that complement the restaurant's French cuisine in collaboration with the CDC and Exec chefCreate weekly specials and í  la carte desserts for lunch and dinner serviceDevelop breakfast pastries including croissants, scones, pain au chocolat and muffinsPlan and schedule sorbets and ice creams Codify and cost recipes, menu descriptions and attend line up to present new dishesOversee complete afternoon tea program including all three tiers of the service towerCollaborate and create seasonal dessert menus that pair with the beverage program and beverage directorPrepare descriptions for all desserts and pastries to ensure all service teams have the most up to date specsEvents & Wedding ProgramLead pastry production for high-volume events serving up to 200+ guestsDesign and execute custom wedding cakes with premium presentation standardsDevelop event-specific dessert canapés and stationsManage production scheduling for multiple simultaneous eventsCoordinate wedding cake tastings and client consultations monthlyHotel Amenities & Guest ServicesCreate arrival amenities for guest rooms (currently financiers with herbal tea)Develop turndown service pastries program (transitioning from palmiers to chocolate offerings)Design seasonal holiday pastries and "Wythe at Home" offeringsCreate special occasion amenities for VIP guests and celebrationsTeam Leadership & ManagementLead, train, and develop a team of 5 pastry cooks across all shifts and venuesCreate and maintain production schedules ensuring consistent quality across all outletsImplement training programs for technique development and consistency standardsConduct regular performance reviews and provide ongoing coachingFoster collaborative relationships between Le Crocodile, Bar Blondeau and events teamsOperational ExcellenceProduction ManagementOversee daily production planning for multiple service periods and venuesManage inventory and ordering for all pastry ingredients across propertiesEnsure cost control and minimize waste while maintaining quality standardsMaintain systems for tracking and reducing loss, particularly during high-volume periodsQuality Control & StandardsDevelop and oversee recipes, plating standards and presentation guidelinesConduct regular tastings and quality assessmentsImplement allergen protocols and special dietary accommodation proceduresAdministrative & Business FunctionsManage pastry department budget and food costsMaintain accurate recipe documentation and costingCoordinate with events team on pricing and menu developmentParticipate in departmental meetings and strategic planningManage vendor relationships for specialty ingredients and equipmentREQUIRED QUALIFICATIONSExperience & EducationCulinary degree from accredited institution or equivalent professional experienceMinimum 7-10 years progressive pastry experience in high-end restaurants or hotelsMinimum 3-5 years in executive or leadership pastry roleProven experience managing multi-outlet pastry operationsWedding cake and special event dessert experience requiredHigh-volume production experience essentialTechnical SkillsMastery of classic and contemporary pastry techniquesWedding cake design and construction expertiseIce cream and sorbet productionMenu costing and inventory managementKnowledge of dietary restrictions and allergen managementCertification of NYC food safety Leadership CompetenciesProven ability to lead and develop culinary teamsExperience training staff on technique and consistency standardsStrong communication skills for cross-departmental collaborationAbility to maintain composure during high-pressure service periodsExperience managing multiple priorities and deadlines simultaneouslyPREFERRED QUALIFICATIONSExperience in luxury hotel or destination restaurant environmentBackground working with events and catering operationsExperience with afternoon tea or similar traditional service formatsNew York health department certificationBilingual capabilities (English/Spanish preferred)WORKING CONDITIONS & SCHEDULESchedule: 50-55 hours per week including evenings, weekends, and holidaysPhysical Requirements: Ability to stand for extended periods, lift up to 50 pounds, work in kitchen environmentFlexibility: Must be available for special events, holidays, and peak seasonsTravel: Occasional off-site event support may be required

Created: 2025-09-24