EXECUTIVE PASTRY CHEF

Position Type: Hourly, Non-Exempt
Location: Larkin’s Restaurants – Greenville, SC
Reports To: Director of Operations

ROLE MISSION

The Pastry Chef is responsible for leading all pastry and dessert production with a focus on consistency, creativity, organization, and execution. This role exists to ensure all desserts, baked goods, specialty pastries, banquet desserts, and seasonal features are produced to brand standards while maintaining efficient systems, proper inventory levels, and a clean, organized production environment.

The Pastry Chef must balance artistry with discipline—creating products that are visually compelling, operationally executable, and consistently profitable.

WHAT SUCCESS LOOKS LIKE

• Signature desserts are consistently available, fresh, and executed to standard
• Banquet and restaurant dessert production is organized, timely, and accurate
• Seasonal dessert features align with brand standards and profitability goals
• Production schedules are proactive, not reactive
• Inventory, ordering, and prep systems are controlled and accurate
• Waste is minimized through proper planning and execution
• Workspaces are clean, organized, and inspection-ready
• Collaboration with culinary, service, and catering teams is professional and solutions-focused

KEY RESPONSIBILITIES

• Lead daily pastry, dessert, and baked goods production
• Develop, test, and execute seasonal dessert features and specialty items
• Produce desserts for restaurant service, catering, banquets, and special events
• Build and maintain production schedules to ensure consistent product availability
• Manage ordering, inventory, pars, and ingredient rotation
• Standardize recipes, yields, costing, and production methods
• Ensure products meet presentation, flavor, and consistency standards
• Train and develop pastry team members as needed
• Maintain strict sanitation, food safety, and organization standards
• Collaborate with executive leadership on menu development, events, and specialty programming
• Support special events, wine dinners, holiday programming, and promotional initiatives

REQUIRED QUALIFICATIONS

• Minimum 3–5 years of pastry leadership experience in a full-service restaurant, hotel, bakery, catering, or similar culinary environment
• Strong foundation in plated desserts, baked goods, pastry techniques, and production systems
• Experience with recipe development, costing, and batch production
• Ability to manage multiple deadlines and production priorities simultaneously
• Strong organizational skills and attention to detail
• Ability to lead with professionalism, consistency, and urgency
• Experience with banquet or high-volume production strongly preferred
• Strong communication and teamwork skills

CERTIFICATIONS (REQUIRED)

• ServSafe Food Protection Manager Certification

Certification is required for this role and must be obtained within 30 days of employment if not already current.

SCHEDULE AND PHYSICAL REQUIREMENTS

• Full availability including early mornings, evenings, weekends, holidays, and special events as required
• Ability to stand and work for extended periods
• Ability to lift and move up to 50 lbs
• Ability to work in a fast-paced production environment

HIRING & COMPLIANCE REQUIREMENTS

• Completion of required hiring assessments prior to application review
• Background screening may be required for this role, consistent with applicable law
• Certification uploads required in Proliant
• Employment is at-will
• Employment eligibility verification required (I-9 documentation)

BENEFITS

Eligible employees may have access to company benefits, subject to plan terms and eligibility requirements, including:

• Competitive pay based on experience
• 401(k) retirement plan
• Health insurance options
• Paid Time Off (PTO)
• Sick time
• Employee dining privileges
• Ongoing culinary development and training
• Advancement opportunities within Larkin’s Restaurants

LEGAL & EQUAL OPPORTUNITY

Larkin’s Restaurants is an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), national origin, age, disability, genetic information, veteran status, or any other status protected by applicable law.

Reasonable accommodations will be provided for qualified individuals with disabilities and for sincerely held religious beliefs, consistent with applicable law.

FINAL NOTE

This role is for a pastry professional who takes pride in craftsmanship, organization, and execution. We are looking for a leader who can create exceptional products, build efficient systems, and consistently deliver quality at a high level across restaurant and event operations.