Position: Head Pastry Chef (Pastry & Bakery Operations)
Location: Wayne, PA
Duration: Full Time / Permanent
Salary: $55,000 – $62,000 annually
Reports To: Owners
Mandatory Requirements:
- Significant knowledge and hands-on expertise with scones
- Minimum 5+ years as Pastry Chef in a high-volume environment
- Minimum 2+ years as Pastry Chef in upscale/polished casual dining
- Reasonable tenure (no more than 3 jobs in 6 years)
- Resume must align with and reflect the responsibilities of this role
Position Purpose
- The Head Pastry Chef is the driving force behind the pastry and bakery operation, accountable for people, products, systems, standards, and results. This leader ensures consistent execution of exceptional scones, desserts, pastries, baked goods, catering items, and retail products that reinforce the brand’s reputation for excellence. Success requires not only culinary talent but also disciplined systems, clear expectations, training, and accountability.
Leadership Philosophy
- Leaders embody the following core values:
- Integrity – Do the right thing, always
- Excellence – Refuse mediocrity, raise standards
- Hospitality – Create products that delight guests
- Accountability – Own outcomes, not excuses
- Joy – Bring passion, pride, and positivity
- The Head Pastry Chef models these values daily.
Key Responsibilities:
1. Scone Program Ownership
- Maintain recipe integrity and production standards
- Ensure consistency in mixing, baking, cooling, storage, and service
- Train pastry team members in scone production
- Conduct quality control and taste evaluations
- Forecast production needs, manage waste, and support seasonal offerings
2. Product Excellence
- Uphold standards for taste, texture, portioning, and presentation
- Conduct routine quality reviews and freshness checks
3. Production Planning & Execution
- Manage daily/seasonal production schedules
- Forecast demand, maintain inventory, and prevent shortages or waste
4. Team Leadership & Development
- Recruit, train, and coach pastry team members
- Conduct evaluations, recognize performance, and address concerns
- Develop future pastry leaders
5. Systems & Consistency
- Maintain accurate recipes, SOPs, and training systems
- Build checklists and quality-control systems
6. Menu Development & Innovation
- Create seasonal desserts, holiday offerings, and catering items
- Balance creativity with operational practicality
7. Inventory & Cost Management
- Manage ordering, inventory counts, waste control, and food cost targets
8. Food Safety & Standards
- Enforce sanitation and compliance
- Ensure inspection-ready workstations
9. Continuous Improvement
- Diagnose operational challenges
- Enhance systems, workflows, and training programs
Success Measures:
- Signature Product Excellence: Consistency of scones, guest feedback, waste control
- Product Quality: Recipe adherence, presentation, freshness
- Team Development: Retention, training completion, performance
- Operational Excellence: Food safety compliance, organized production
- Financial Performance: Food cost management, inventory accuracy
- Leadership Impact: Accountability culture, continuous improvement
Key Competencies:
- Pastry & Baking Expertise
- Leadership & Team Development
- Production Planning & Organization
- Quality Assurance & Attention to Detail
- Inventory & Cost Control
- Communication & Accountability
- Problem Solving & Systems Thinking
EOE – Equal Opportunity Employer
