Position:Corporate / Head Pastry Chef
Location: New York City, NY
Compensation: $120K - $160K depending on experience
Schedule: Full-time | Production-focused schedule
Benefits: Comprehensive benefits package including insurance, PTO, and additional lifestyle perks
Role Summary:
We are seeking a highly skilled and creative Corporate / Head Pastry Chef to lead production and innovation for a high-volume, quality-driven bakery program based in a centralized commissary environment.
This role oversees daily pastry production while driving menu development across a diverse portfolio including laminated doughs, breads, and desserts. The ideal candidate brings strong technical expertise, a passion for high-quality ingredients, and the ability to balance large-scale production with refined execution.
What you bring to the table:
- Advanced expertise in laminated doughs and viennoiserie, including croissants and related pastry programs
- Strong background in breads and baked goods such as challah, babka, and baguettes
- Experience producing a wide range of pastries and desserts including cookies and cakes
- Ability to oversee high-volume production while maintaining consistency and quality
- Strong leadership skills with experience managing and developing pastry teams in a production environment
- Passion for sourcing and working with high-quality, seasonal ingredients
- Ability to balance production efficiency with creativity and product innovation
- Experience with inventory management, ordering, and cost controls
Why you’ll love working here:
- Opportunity to lead a high-volume, quality-focused pastry program
- Creative input on seasonal menu development and new product innovation
- Access to high-quality ingredients and a team committed to craft and execution
- Strong benefits package including medical, dental, vision coverage, PTO, commuter benefits, wellness program, and FSA program
Required Work Experience:
- Proven experience in a senior pastry leadership role within a bakery, restaurant group, or commissary environment
- Strong technical background in laminated doughs, bread production, and pastry fundamentals
- Experience managing high-volume production with a focus on consistency and efficiency
- Demonstrated ability to lead, train, and develop pastry teams
Preferred Work Experience:
- Experience in multi-unit or centralized production environments
- Background working with seasonal menu development and product innovation
Personal Qualities:
- Detail-oriented with a commitment to quality and consistency
- Creative and forward-thinking with a passion for pastry innovation
- Strong leader and mentor with a team-first mindset
- Organized, adaptable, and operationally disciplined