Pastry Chef

Job Details

Two Michelin Starred Modern Nordic restaurant, Aquavit is seeking a Pastry Chef to join the culinary team. Reporting directly to the Executive Chef, the Pastry Chef will lead all dessert, bread, and pastry production for the restaurant, private events, and banquet operations.

This role is responsible for developing and executing exceptional pastry and dessert programs that showcase innovation, precision, and artistry while delivering an elevated guest experience. The Pastry Chef will oversee the creation of all plated desserts, breads, and pastries, ensuring the highest standards of quality, consistency, and presentation.

As a key culinary leader, the Pastry Chef will manage, mentor, and inspire a dedicated pastry team, fostering a culture of creativity, collaboration, and excellence. The ideal candidate combines strong leadership skills with technical expertise and a passion for crafting memorable dining experiences through thoughtful and refined pastry offerings.

Job Description

• Lead all pastry, dessert, and bread production for restaurant service, special events, and banquets.
• Develop innovative seasonal desserts and pastry offerings that align with Aquavit’s culinary vision.
• Ensure consistency, quality, and presentation standards across all pastry operations.
• Manage, train, and mentor pastry team members to support professional growth and operational excellence.
• Oversee production schedules, inventory management, purchasing, and cost controls.
• Maintain compliance with food safety, sanitation, and health regulations.
• Collaborate closely with the Executive Chef and culinary leadership team on menu development and special projects.

The ideal candidate is a highly organized and hands-on leader with a passion for excellence, keen attention to detail, and a commitment to creating exceptional pastry experiences.

The successful candidate will possess the following qualifications:

• Culinary degree or equivalent professional training in pastry arts.
• Minimum 5 years in a leadership role within a high-volume fine dining pastry kitchen.
• Mastery of both modern and classical baking techniques.
• Strong leadership, delegation, and organizational skills.
• Proficient in menu planning, costing, and inventory control.
• Knowledge of industry-standard food safety and sanitation procedures with Food Protection Certificate from DOH.
• Ability to work efficiently under pressure and manage multiple priorities.

We are an Equal Opportunity Employer that is committed to inclusion and diversity.