Regional Pastry Chef

Here is a polished, corporate-level role profile for a Fine Dining Corporate Pastry Chef , suitable for luxury restaurant groups, hotel portfolios, and multi-unit fine dining concepts.

Fine Dining Restaurant Group

The Corporate Pastry Chef is responsible for setting the pastry vision, standards, and execution across a portfolio of fine dining restaurants. This role leads the development of refined dessert programs, breads, and plated pastries that align with each brand’s identity while maintaining consistency, quality, and financial discipline across all locations.

This position is both creative and operational , requiring a hands‑on culinary leader who can inspire pastry teams, drive innovation, and ensure excellence at scale.

• Define and execute the pastry philosophy and standards for all fine dining concepts within the group
• Create and evolve seasonal dessert menus, tasting menu components, breads, and specialty pastries
• Collaborate with Executive Chefs and Culinary Leadership to ensure pastry aligns with overall menu direction
• Research trends, techniques, and ingredients to keep programs current and competitive

• Establish standardized recipes, plating guides, production methods, and quality controls
• Ensure consistent execution across all locations through training, audits, and on‑site support
• Partner with operations teams to improve efficiency, workflow, and kitchen organization
• Support new restaurant openings, remodels, and concept launches

• Recruit, train, and mentor Pastry Chefs and pastry teams at each location
• Develop training programs, SOPs, and progression pathways for pastry talent
• Foster a culture of excellence, creativity, and accountability
• Evaluate performance and support succession planning within the pastry organization

• Manage food costs, labor efficiency, and waste reduction across pastry operations
• Standardize ingredients and collaborate with procurement on sourcing and vendor relationships
• Develop scalable recipes that balance luxury quality with operational feasibility
• Support budgeting and forecasting for pastry programs

• Ensure compliance with food safety, sanitation, and health regulations
• Maintain brand standards across all locations
• Uphold allergen awareness and labeling best practices

• 8+ years of progressive pastry experience, including leadership roles in fine dining or luxury hospitality
• Proven experience overseeing pastry programs across multiple locations
• Strong foundation in classical and modern pastry techniques
• Experience with plated desserts, tasting menus, breads, and chocolate work
• Demonstrated ability to train, inspire, and lead teams
• Strong organizational and communication skills

• Creative vision with disciplined execution
• Ability to scale fine dining pastry programs
• Strong cost control and operational awareness
• Collaborative leadership style
• Passion for mentorship and team development

• Opportunity to shape pastry programs across a high‑quality fine dining portfolio
• Creative influence paired with operational leadership
• Growth opportunity within an established restaurant group
• Competitive compensation and benefits