Job description
Golden Crust Bakery NYC is seeking a Head Pastry Chef to lead our award‑winning pastry program. Based in the heart of Manhattan, we craft contemporary desserts, laminated pastries, and seasonal specialties for wholesale, cafe, and retail storefronts. This role combines creative leadership with hands‑on production in a fast‑paced bakery environment.
As a pivotal member of our culinary leadership, you will set standards for quality, efficiency, and innovation while mentoring a growing team of bakers and pastry assistants. If you are passionate about pastry craftsmanship and prefer a collaborative culture that values artistry and consistency, this is your next career move.
Responsibility
- Lead the development and execution of the pastry program, including seasonal menus and daily production plans.
- Oversee all aspects of production, from mixing and lamination to finishing and plating, ensuring consistent quality and efficiency.
- Manage inventory, ordering, and cost control to meet financial targets without compromising quality.
- Hire, train, and mentor pastry staff; schedule shifts and lead daily pre‑shift briefings.
- Establish and enforce food safety, HACCP, and sanitation standards across the bakery.
- Collaborate with R&D/menus team on product innovation and special events, including wedding and wholesale orders.
- Maintain strong relationships with suppliers and monitor ingredient quality and substitutions.
- Represent the brand in community events and media, delivering guest experiences that reflect our standards.
Qualification
- 5+ years of professional pastry or bakery leadership experience, with a strong background in laminated doughs (croissants, danishes) and decorative pastries.
- Bachelor’s degree in Culinary Arts or equivalent preferred; additional pastry certifications a plus.
- Proven track record in menu development, recipe scaling, cost control, and quality assurance.
- Excellent leadership, communication, and time‑management skills; ability to motivate a diverse team.
- Strong knowledge of food safety regulations, HACCP, and sanitation practices.
- Experience with wholesale accounts, cafe operations, and high‑volume production.
- Proficiency with kitchen tech and inventory software; comfortable with data‑driven decision making.
- Creative problem solver who thrives in a fast‑paced, customer‑centric environment.