PASTRY CHEF – NEW YORK

Reports To: Executive Chef
Department: Culinary (Back of House)
Classification: Full-Time, Exempt (Management)

SUPERVISES: Pastry Cook

Position Summary

At Bagatelle, dessert is more than the final course—it is the grand finale. Inspired by the vibrant spirit of the French Riviera, our pastry program creates memorable moments through exceptional craftsmanship, artistic presentation, and unforgettable celebration experiences.

The Pastry Chef is the creative and operational leader of Bagatelle's pastry program, responsible for developing, executing, and continuously evolving an innovative dessert menu that reflects the brand's luxury dining experience. This role combines culinary artistry with operational excellence, leading all pastry production while maintaining the highest standards of quality, consistency, and presentation.

Working closely with the Executive Chef, the Pastry Chef develops seasonal dessert menus, signature plated desserts, breads, specialty pastries, and spectacular celebration cakes designed to surprise, delight, and create lasting memories. The ideal candidate is both a skilled pastry professional and an innovative creator who understands how visually stunning desserts can elevate the guest experience and generate excitement both in the dining room and across social media.

Key Responsibilities

Pastry Program Leadership

1. Lead all pastry operations while maintaining the highest standards of quality, consistency, creativity, and presentation.
2. Develop and execute Bagatelle's signature dessert program in partnership with the Executive Chef.
3. Create and implement seasonal dessert menus that showcase premium ingredients, innovative techniques, and current culinary trends.
4. Continuously evolve the pastry program to keep offerings fresh, relevant, and reflective of the Bagatelle brand.
5. Maintain recipe consistency, portion standards, and production efficiency across all dessert offerings.

Culinary Innovation & Creative Development

1. Design visually striking plated desserts that create memorable guest experiences and complement Bagatelle's luxury dining atmosphere.
2. Develop elaborate, interactive, and shareable desserts that generate excitement in the dining room and encourage social media engagement.
3. Create signature celebration desserts, birthday cakes, anniversary cakes, and custom presentations that become a defining part of the Bagatelle guest experience.
4. Develop theatrical dessert presentations and tableside experiences that enhance celebrations and special events.
5. Research seasonal ingredients, emerging pastry techniques, and global dessert trends to continually elevate the pastry program.
6. Collaborate with the Executive Chef on dessert pairings, tasting menus, holiday features, and special event menus.

Culinary Operations

1. Oversee all daily pastry production to ensure quality, consistency, and timely execution.
2. Prepare and execute all desserts, pastries, breads, and specialty baked goods according to established recipes and presentation standards.
3. Ensure pastry stations are set up, organized, fully stocked, and service-ready by the start of each service, and that opening, closing, and prep checklists are completed timely and thoroughly.
4. Conduct daily quality checks to verify freshness, labeling, dating, rotation (FIFO), and proper storage at correct holding temperatures.
5. Manage ordering, receiving, inventory management, and product rotation for all pastry ingredients and supplies.
6. Maintain production schedules to meet daily operational demands while minimizing waste.
7. Ensure all pastry equipment is used only as intended, cleaned and maintained properly, and that equipment or product needs are communicated promptly to the Executive Chef.

Team Leadership & Development

1. Lead, train, schedule, and mentor pastry cooks and culinary team members assigned to pastry production.
2. Foster a culture of creativity, accountability, teamwork, and continuous learning.
3. Train staff on recipes, plating techniques, production methods, food safety, and quality standards.
4. Lead by example through professionalism, organization, and attention to detail.
5. Provide ongoing feedback and, in coordination with the Executive Chef and Human Resources, participate in performance evaluations and corrective action for pastry team members.
6. Ensure pastry team members comply with Company policies, the Employee Handbook, and all applicable city, state, and federal laws.
7. Collaborate with the Executive Chef to identify opportunities for team development and operational improvements.
8. Attend all mandatory meetings and trainings.

Financial & Business Performance

1. Develop desserts that enhance the guest experience while driving sales and profitability.
2. Monitor and manage food cost, waste, portion control, and production efficiency against established targets.
3. Manage purchasing, inventory, and vendor relationships for pastry ingredients.
4. Identify opportunities to increase dessert sales through seasonal features, limited-time offerings, celebration packages, and premium dessert experiences.
5. Support private events and special activations by creating customized dessert presentations.

Food Safety, Sanitation & Workplace Safety

1. Maintain the highest standards of sanitation, food safety, cleanliness, and organization in accordance with NYC Department of Health standards.
2. Ensure compliance with all Department of Health regulations, HACCP principles, and company food safety standards.
3. Maintain proper food handling, storage, labeling, and temperature controls, including allergen management for all pastry items.
4. Keep pastry production areas clean, organized, and inspection-ready at all times, including during pre-opening and closing.
5. Immediately report any DOH, OSHA, or workplace safety concern or violation to the Executive Chef and take corrective action as appropriate.

Professional Standards

1. Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
2. Maintain a polished personal presentation and grooming consistent with Company standards.
3. Demonstrate integrity and consistently meet or exceed Bagatelle standards.
4. Perform other related and compatible duties as assigned by the Executive Chef.

Qualifications

Minimum of 3–5 years of progressive pastry experience in a luxury, fine dining, or high-volume hospitality environment, including experience leading or supervising a pastry team.

Demonstrated experience developing seasonal dessert menus and signature pastry programs.

Strong artistic ability with a passion for creating visually impactful desserts.

Experience creating custom celebration cakes, plated desserts, and specialty event desserts.

Strong knowledge of classical and contemporary pastry techniques, breads, chocolates, sugar work, and plated dessert execution.

Excellent organizational, communication, and time-management skills.

Ability to perform essential job functions under pressure and maintain professionalism in a fast-paced, high-volume culinary environment.

Strong understanding of food cost management, inventory control, and production planning.

Ability to communicate effectively with kitchen leadership, team members, and vendors.

Ability to access and accurately input information in kitchen and business systems (e.g., inventory, ordering, scheduling, or POS/KDS tools) as required.

High school diploma or equivalent required; culinary or pastry degree or certification preferred.

NYC Department of Health & Mental Hygiene Food Protection Certificate required, or ability to obtain within the timeframe required by the Company.

Working Conditions & Physical Requirements

Flexible schedule including evenings, weekends, holidays, and special events based on business needs.

Ability to stand and walk for extended periods throughout scheduled shifts.

Frequent lifting, carrying, bending, reaching, kneeling, and repetitive hand movements.

Ability to regularly lift and carry up to 50 pounds.

Regular exposure to commercial kitchen equipment, ovens, mixers, refrigeration and freezer areas, hot surfaces, open flames, and cleaning chemicals.

Ability to work efficiently in a fast-paced, high-volume culinary environment while maintaining exceptional attention to detail.