One Haus Hospitality

Job Title: Executive Pastry Chef

Location: New York, NY

Compensation: $120,000–$150,000

Reports To: Executive Chef / Culinary Director

About the Role

We are seeking an experienced and creative Executive Pastry Chef to lead and oversee a multi-venue pastry program. This individual will be responsible for developing a cohesive yet distinct dessert identity for each concept, maintaining the highest standards of quality and consistency, and building a strong pastry team capable of supporting operations across more than one location. The ideal candidate combines strong technical pastry skills with the leadership experience to manage staff, systems, and vendors across multiple venues.

Key Responsibilities

• Design, develop, and continually refine dessert menus across all venues, ensuring each program reflects the distinct identity of its respective concept
• Oversee day-to-day pastry operations across all locations, ensuring consistency in execution, plating, and quality
• Recruit, train, and mentor pastry team members at each location; build a strong bench of sous pastry chefs and pastry cooks
• Manage food cost, labor, and waste across the pastry program; partner with culinary and operations leadership on budgeting and forecasting
• Source and maintain relationships with specialty ingredient vendors and purveyors
• Ensure compliance with all health, safety, and sanitation standards (DOH/HACCP)
• Collaborate with Executive Chef(s) and F&B leadership on seasonal menu rotations, special events, and private dining
• Maintain inventory controls, ordering, and production schedules across all kitchens
• Uphold plating and presentation standards consistent with a fine dining/luxury hospitality environment
• Stay current on pastry trends, techniques, and ingredients to keep offerings innovative and market-relevant

Qualifications

• 5+ years of progressive pastry experience, including at least 2-3 years in an Executive Pastry Chef role
• Prior experience overseeing pastry programs across multiple outlets or venues strongly preferred
• Elevated dining and/or luxury hospitality or hotel background
• Strong leadership, communication, and organizational skills
• Proven ability to manage food cost, labor, and inventory
• Experience with high-volume production balanced with a fine dining level of detail
• Flexible schedule, including nights, weekends, and holidays as needed