Head Pastry Chef

The Head Pastry Chef oversees the pastry production operations at Forno Cultura, providing both culinary and administrative leadership. This role is responsible for maintaining the quality, consistency, and authenticity of all pastry offerings through expert knowledge of artisanal baking techniques and high-volume production processes. In addition to leading recipe development and team training, the Head Pastry Chef manages inventory, ingredient sourcing, vendor relationships, cost control, and equipment maintenance. The position plays a critical role in upholding Forno Cultura’s standards of excellence, tradition, and innovation across all aspects of pastry production.

**Key ResponsibilitiesProduction & Quality Control**
- Ensure consistency in taste, texture, and presentation across all pastry products.
- Develop, test, and implement new items in line with Forno Cultura’s artisanal philosophy.
- Uphold and enforce quality control measures throughout the production process.

**Team Leadership & Training**
- Supervise, train, and mentor the pastry production team to achieve excellence in execution and efficiency.
- Create and maintain a positive, collaborative work environment focused on team growth and accountability.
- Conduct regular performance reviews and provide ongoing feedback and development opportunities.

**Operational Management**
- Plan and oversee daily production schedules to meet business and seasonal demands.
- Collaborate with the Executive Team on product launches, seasonal menus, and special offerings.
- Ensure strict compliance with food safety and sanitation regulations.

**Administrative & Financial Oversight**
- Manage recipe documentation, standardization, and cost analysis to support efficient, high-volume production.
- Oversee departmental budgeting, ingredient cost tracking, and operational expenditures.
- Negotiate with vendors to secure the highest quality ingredients at optimal pricing.
- Monitor inventory levels, minimize waste, and adjust production plans accordingly.
- Collaborate with accounting to ensure accurate reporting, invoice reconciliation, and cost control.

**Vendor & Equipment Management**
- Build and maintain relationships with suppliers and service providers.
- Manage procurement processes to ensure timely and cost-effective sourcing.
- Oversee pastry equipment usage, maintenance schedules, and repairs.
- Identify needs for equipment upgrades or replacements and justify investments as needed.

**Qualifications & Experience**
- Minimum 5+ years of experience in pastry production, with at least 2 years in a senior leadership role.
- Deep knowledge of artisanal pastry techniques and European baking traditions.
- Proven ability to scale recipes and maintain consistency in high-volume environments.
- Strong financial and operational management skills, including recipe costing, vendor negotiations, and inventory control.
- Experience with team management, training, and performance development.
- Familiarity with food safety regulations, HACCP, and kitchen best practices.
- Passion for high-quality ingredients, craftsmanship, and culinary innovation.

**Work Environment & Schedule**
- Fast-paced, production-driven kitchen environment with early morning shifts.
- Hands-on, physically demanding role requiring frequent standing, lifting, and working around baking equipment.
- Availability to work weekends and holidays as required by the business.

**Why Join Forno Cultura?**

At Forno Cultura, we are committed to preserving traditional baking methods while embracing creativity and innovation. As Head Pastry Chef, you will have the opportunity to shape our pastry program, lead a passionate team, and contribute to a brand known for its authenticity and dedication to quality.

Pay: $68,000.00-$75,000.00 per year

**Benefits**:

- Casual dress
- Company events
- Dental care
- Disability insurance
- Discounted or free food
- Extended health care
- Life insurance
- Paid time off
- Store discount
- Vision care

**Experience**:

- PASTRY PRODUCTION : 5 years (required)
- LEADERSHIP: 2 years (required)

Licence/Certification:

- Food Handler Certification (required)

Work Location: In person