Head Pastry Chef

Head Pastry Chef

About Softville:

Softville is a collaboration between Gelato Messina and Studio Jeremyville. 

Gelato Messina brings world-class product, craftsmanship, innovation and a legacy of quality shaped by years of experience in creating memorable experiences for their guest’s.

This reputation has seen them become a household name throughout Australia, Singapore and Hong Kong, with Softville being the team’s first project in New York City.

Studio Jeremyville brings the creative vision, shaping the environment through art, design, and storytelling to create an immersive, experience-led cultural space. 

Together, they form Softville; an immersive dessert destination where product and creativity come together to create moments of connection, creativity, and joy. 

You will not just be serving a product, you will be a part of building the Softville world, bringing your own creativity, skills, and energy to life within it to create memorable experiences for our guests.

Role Overview:

The Head Pastry Chef is responsible for leading all kitchen and production operations at Softville, ensuring the highest standards of product quality, consistency, and food safety across soft-serve bases, inclusions, toppings, and plated desserts.

This role oversees both the back-of-house production kitchen and its integration with the front-of-house service model, which includes custom sundae assembly and a seated plated dessert offering.

The Head Pastry Chef will be accountable for recipe execution, team training, production planning, and maintaining high standards in a fast-paced, design-led environment.

This role requires a highly organised, hands-on leader with strong technical knowledge, attention to detail, and the ability to train and manage a team within a premium dessert concept.

Key Responsibilities:

Kitchen Leadership

• Recruit, train, and lead a high‑performing BOH team
• Set clear standards for quality, consistency, cleanliness, and efficiency
• Build a disciplined, positive kitchen culture aligned with brand values
• Manage scheduling, staffing levels, and ongoing team development

Product Quality & Consistency

• Ensure soft‑serve bases, sauces, toppings, and inclusions are produced to exact specifications
• Maintain consistency in texture, flavor balance, portioning, and presentation
• Monitor product quality throughout prep and service
• Uphold all recipes, processes, and visual standards

Food Safety & Compliance

• Enforce strict food safety, hygiene, and sanitation procedures
• Maintain accurate batch tracking, temperature logs, and cleaning records
• Ensure compliance with NYC Department of Health regulations
• Prepare for and manage inspections and audits

Production Planning & Inventory

• Plan daily/weekly production based on sales forecasts and par levels
• Manage ordering, stock rotation (FIFO), and inventory control
• Monitor usage, minimize waste, and maintain freshness standards
• Support financial performance targets (labor, COGS, waste)

Operations & Systems

• Oversee all kitchen operations, including opening/closing procedures
• Ensure equipment is properly operated, cleaned, and serviced
• Implement and uphold all SOPs and continuously improve workflow

Service Integration

• Work closely with FOH to ensure seamless service and speed
• Support custom sundae builds and signature item execution
• Assist during peak periods to maintain flow and quality
• Participate in brand activations, classes, and creative events

Menu Development & Brand Standards

• Support rollout of new menu items and seasonal specials
• Collaborate with R&D teams when required
• Maintain premium, design‑driven product presentation and attention to detail

Day‑to‑Day Responsibilities

• Lead kitchen briefings and production planning
• Oversee prep of bases, toppings, and plated desserts
• Manage workflow, task allocation, and quality checks
• Complete food safety logs, inventory and supplier orders
• Train staff on new recipes, procedures, and equipment
• Ensure the kitchen is clean, organized, and fully prepped for the next day

Skills & Experience:

• 3+ years experience as a Head Chef or Senior Sous Chef in a dessert, pastry, or premium hospitality environment
• Strong understanding of food safety and compliance (NYC experience)
• Experience in high-volume, fast-paced kitchens
• Strong leadership and team development skills
• High attention to detail and consistency
• Experience with production planning and inventory control
• Ability to manage both prep and service environments simultaneously
• Food Handler Certification (NYC required)

Personal Attributes:

• Hands-on and highly organised
• Passionate about desserts, creativity, and guest experience
• Strong attention to detail and pride in presentation
• Calm and solution-focused under pressure
• Strong communicator and team leader
• Reliable, accountable, and proactive
• Comfortable working evenings, weekends, and holidays
• Willing to work extended hours during opening periods and peak trade
• Ability to physically perform kitchen work which may include standing, sitting, bending, lifting, twisting and cooking for long periods of time

Benefits:

• Stipend towards medical, dental and vision insurance
• Paid time off
• Paid compassionate/bereavement leave
• Paid Sick leave and parental leave
• Retirement savings plan
• Performance bonus
• Free family meal and meals during shifts
• Dining discount program

Softville provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.