One Haus Hospitality

Position Overview

The Executive Pastry Chef is responsible for leading all pastry production within a commissary environment, ensuring high-quality output, operational efficiency, and consistency across multiple locations. This is a hands-on leadership role that blends creativity, production management, and team development.

Key Responsibilities

Production & Operations

• Lead all daily pastry production, ensuring alignment with output targets and quality standards.
• Prepare and oversee the production, packaging, and distribution of baked goods.
• Optimize production processes to improve efficiency, consistency, and product quality.
• Maintain compliance with food safety, sanitation, and operational standards.
• Ensure a clean, safe, and organized production environment.

Team Leadership & Training

• Supervise, train, and develop pastry team members.
• Lead onboarding and training for new recipes, seasonal items, and SOP updates.
• Conduct regular team meetings to align on production goals and priorities.
• Promote a culture of accountability, collaboration, and excellence.

Product Development & Quality Control

• Partner with culinary leadership on new product development and innovation.
• Maintain high standards of presentation and product consistency.
• Conduct routine inspections of products, equipment, and workspaces.

Inventory, Scheduling & Cost Control

• Develop and manage labor schedules aligned with production needs and budgets.
• Oversee inventory management across all pastry ingredients and materials.
• Monitor food cost, labor cost, and operational expenses.
• Manage purchasing, packing, and distribution coordination with store teams.

Qualifications

• Culinary or pastry degree preferred
• 5+ years of pastry experience in high-volume environments
• 3+ years in a leadership role
• Strong operational and team management skills
• Flexible schedule including nights, weekends, and holidays

Preferred

• Experience in large-scale pastry production
• Bilingual Spanish