Executive Pastry Chef at Bazaar Holdings Hotel Development LLC

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

0.0

Posted On

21 Apr, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry production, Menu development, Fine dining, Michelin-level execution, Team leadership, Mentorship, Financial acumen, Cost control, Inventory management, Plated desserts, Chocolate work, Bread baking, Modern pastry techniques, Culinary innovation, Operational management, Quality assurance

Industry

Restaurants

Description

Description Position: Executive Pastry Chef Concept/Property: José Andrés Group at The Ritz-Carlton New York, NoMad Reports To: Executive Chef/Culinary Director Department: Culinary Employment Type: Salaried, Exempt About José Andrés Group at The Ritz-Carlton, NoMad José Andrés Group (JAG) brings its signature blend of culinary innovation, creativity, and world-class hospitality to The Ritz-Carlton New York, NoMad. Within this luxury setting, JAG operates dynamic, chef-driven dining experiences that reflect the brand’s commitment to excellence, storytelling, and unforgettable guest experiences. Rooted in the vision of Chef José Andrés, JAG concepts are known for pushing boundaries while delivering warm, thoughtful hospitality. The partnership between JAG and The Ritz-Carlton creates a unique environment where Michelin-level cuisine meets legendary luxury service. Position Summary The Executive Pastry Chef is a creative and operational leader responsible for overseeing all pastry programs for José Andrés Group concepts within The Ritz-Carlton NoMad. This role is both visionary and hands-on—driving innovation while ensuring flawless execution across all outlets. Working closely with the Executive Chef and JAG leadership, the Executive Pastry Chef will develop and execute a pastry program that reflects the group’s culinary identity while meeting the elevated standards of a luxury hotel environment. This role requires a deep understanding of fine dining and Michelin-level execution, balanced with the ability to lead production across multiple service formats, including à la carte, tasting menus, and high-level events. Key Responsibilities Culinary Leadership & Innovation Define and lead the creative vision for all pastry and dessert offerings across JAG-operated outlets within the property. Develop refined, seasonally driven menus that reflect José Andrés Group’s culinary philosophy and storytelling approach. Contribute to tasting menu development, ensuring pastry courses are cohesive, innovative, and technically precise. Continuously evolve the pastry program through research, technique, and global inspiration. Operational Excellence Oversee all pastry production, ensuring consistency, quality, and precision across multiple outlets and service styles. Maintain Michelin-level standards in execution, presentation, and attention to detail. Ensure seamless integration between pastry, savory kitchen, and front-of-house teams. Uphold all food safety, sanitation, and operational protocols in alignment with both JAG and Ritz-Carlton standards. Team Leadership & Development Build, train, and mentor a highly skilled pastry team capable of executing at a fine dining and luxury level. Foster a culture of excellence, accountability, and continuous learning. Lead daily production and pre-service meetings to ensure alignment and readiness. Identify and develop future leaders within the pastry team. Collaboration & Guest Experience Partner with culinary, beverage, and service teams to create a seamless and elevated guest experience. Support VIP dining, media engagements, and special culinary events. Ensure pastry offerings enhance the overall narrative and emotional impact of the guest journey. Financial & Operational Stewardship Manage food cost, labor, and inventory to meet financial targets while maintaining the highest quality standards. Analyze performance metrics and implement improvements to optimize efficiency and consistency. Balance artisanal production with operational scalability. Requirements Required Qualifications 6–10+ years of progressive pastry leadership experience in Michelin-starred restaurants, fine dining, or luxury hospitality environments. Proven experience leading pastry programs within chef-driven, multi-outlet operations. Advanced technical expertise in plated desserts, chocolate, bread, and modern pastry techniques. Strong creative vision with a refined aesthetic and attention to detail. Demonstrated leadership ability with a focus on mentorship and team development. Solid financial acumen, including cost control and inventory management. Ability to thrive in a fast-paced, high-expectation, detail-driven environment. Flexibility to work nights, weekends, and holidays. Working Conditions Ability to stand for extended periods and work in a fast-paced kitchen environment. Lift up to 50 lbs as needed. Exposure to varying kitchen temperatures and production environments. In Return, We Offer Competitive compensation and performance-based incentives Comprehensive health and wellness benefits Retirement savings plans Employee dining privileges across José Andrés Group restaurants Career growth within a globally recognized, chef-driven hospitality group José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify program.

Responsibilities

The Executive Pastry Chef will lead the creative vision and operational execution of all pastry programs across José Andrés Group concepts at The Ritz-Carlton NoMad. This role involves managing production, mentoring the pastry team, and ensuring Michelin-level quality standards are met across all dining outlets.