Job Title: Head Pastry Chef
The Head Pastry Chef leads the pastry program for our restaurant, overseeing all aspects of baked good production from concept to plate. This role combines creativity with operational leadership—ensuring exceptional quality, consistency, and presentation. The Head Pastry Chef must work well independently, yet with a keen sense for team oriented operations. As the business grows, this position offers the opportunity to oversee pastry operations for a second location, leading a team while shaping and maintaining our brand’s pastry identity across multiple sites.

QUALIFICATIONS + REQUIREMENTS

• Compensation: $21/hour + tips
• 5+ years of pastry experience, including at least 2 years in a leadership roleProven track record of menu development and execution at a high level
• Weekend availability required
• Strong understanding of classical and modern pastry techniques
• Excellent leadership, communication, and organizational skills
• Ability to work efficiently in a fast-paced, high-volume environmentProficiency in inventory management, ordering, and cost control
• Passion for creativity, precision, and guest satisfaction
  Job Type: Full-time
  Pay: $21.00 per hour
  Expected hours: No more than 40 per week

Benefits:

• Employee discount
• Food provided
• Paid time off

Ability to Commute:

• Kansas City, MO 64114 (Preferred)

Ability to Relocate:

• Kansas City, MO 64114: Relocate before starting work (Preferred)

Work Location: In perso

Creative Development

• Design and execute seasonal pastry and dessert menus aligned with the restaurant’s culinary vision
• Innovate new pastry items and baked goods while refining signature offerings
• Collaborate with the Executive Chef and culinary leadership to integrate pastries into the overall menu concept

Production & Quality Control

• Oversee daily pastry production, from prep to plating
• Maintain high standards for taste, texture, presentation, and portioning
• Ensure recipes and techniques are documented for consistency across locations

Operational Management

• Manage ordering, inventory, and vendor relationships for pastry supplies
• Monitor food costs, waste control, and portion management
• Ensure all pastry kitchen operations meet health and safety standards

Team Leadership & Training (Future Growth Responsibility)

• Hire, train, and mentor pastry cooks and assistants
• Foster a positive, professional kitchen environment
• Lead pre-shift tastings and ongoing pastry training for FOH and BOH teams

Multi-Location Oversight (Future Growth Responsibility)

• Develop scalable pastry production systems for multiple locations
• Train and supervise pastry leads at other sites
• Conduct quality checks and menu rollouts across the group
• Salaried compensation with proven competency to fulfill the role