Pastry Chef

Description: 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 Lead all pastry operations while maintaining the highest standards of quality, consistency, creativity, and presentation. Develop and execute Bagatelle's signature dessert program in partnership with the Executive Chef. Create and implement seasonal dessert menus that showcase premium ingredients, innovative techniques, and current culinary trends. Continuously evolve the pastry program to keep offerings fresh, relevant, and reflective of the Bagatelle brand. Maintain recipe consistency, portion standards, and production efficiency across all dessert offerings. Culinary Innovation & Creative Development Design visually striking plated desserts that create memorable guest experiences and complement Bagatelle's luxury dining atmosphere. Develop elaborate, interactive, and shareable desserts that generate excitement in the dining room and encourage social media engagement. Create signature celebration desserts, birthday cakes, anniversary cakes, and custom presentations that become a defining part of the Bagatelle guest experience. Develop theatrical dessert presentations and tableside experiences that enhance celebrations and special events. Research seasonal ingredients, emerging pastry techniques, and global dessert trends to continually elevate the pastry program. Collaborate with the Executive Chef on dessert pairings, tasting menus, holiday features, and special event menus. Culinary Operations Oversee all daily pastry production to ensure quality, consistency, and timely execution. Prepare and execute all desserts, pastries, breads, and specialty baked goods according to established recipes and presentation standards. 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. Conduct daily quality checks to verify freshness, labeling, dating, rotation (FIFO), and proper storage at correct holding temperatures. Manage ordering, receiving, inventory management, and product rotation for all pastry ingredients and supplies. Maintain production schedules to meet daily operational demands while minimizing waste. 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 Lead, train, schedule, and mentor pastry cooks and culinary team members assigned to pastry production. Foster a culture of creativity, accountability, teamwork, and continuous learning. Train staff on recipes,…

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