Executive Pastry Sous Chef
Listed on 2026-02-16
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Restaurant/Food Service
Bakery, Cook & Chef
A well-established, high-volume hospitality and specialty food organization is seeking an accomplished Executive Pastry Sous Chef to support and help lead its pastry operations in the Long Island market.
This role is ideal for a technically strong pastry professional with proven leadership experience who thrives in structured, fast-paced environments and is motivated by long-term growth within a respected organization.
Position SummaryThe Executive Pastry Sous Chef partners closely with senior pastry leadership to oversee daily production, quality standards, team development, and menu execution across retail and production kitchens. This individual will play a key role in maintaining operational excellence while contributing to innovation and future expansion.
Key Responsibilities- Oversee daily pastry and dessert production across multiple markets
- Maintain quality, consistency, and presentation standards
- Assist with seasonal menu development and new product launches
- Train, mentor, and supervise pastry teams
- Support scheduling, inventory control, and food-cost management
- Uphold sanitation, safety, and company standards
- Collaborate with culinary and operations leadership
- Participate in growth initiatives and future openings
- Minimum 5 years of progressive pastry leadership experience
- Background in hotels, bakeries, commissary kitchens, or premium retail environments preferred
- High-volume production experience strongly valued
- Strong foundation in classic and modern pastry techniques
- Demonstrated ability to lead and develop teams
- Organized, professional, and systems-driven
- Comprehensive benefits and 401(k)
- Paid time off and holidays
- Long-term growth opportunity within a stable organization
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