Head Pastry Artisan

Core Responsibilities

• Kitchen Management: Own daily kitchen operations, food safety compliance (BFAD/FDA protocols), scheduling, and equipment capacity planning.
• Craft & R&D Execution: Partner directly with the Visionary to translate ideas into production-ready recipes while maintaining yield, consistency, and brand standards.
• Team Leadership & Development: Hire, train, and mentor the Production Lead (G4) and Finishing Lead (G5) using the Talent Operating Standard and weekly L10 meetings.
• Financial & Quality Discipline: Control ingredient costs, waste, and gross margins in collaboration with Procurement and Office Management to achieve key targets.
• Documentation: Standardize and maintain written kitchen SOPs, hiring playbooks, and quality checklists.

Qualifications & Requirements

External Candidates:

• Experience: 5+ years of senior pastry leadership in a production setting (craft bakery, hotel pastry program, or premium brand).
• Technical Expertise: Demonstrated expert-level mastery in both pastry production and finishing techniques.
• Education/Background: Pastry school credentials combined with senior experience, or a proven track record of senior bakery management.
• People Leadership: Documented track record of hiring, training, and developing pastry leads and assistants.