Head Pastry Chef

Head Pastry Chef

New York, New York County Full time SALARY UP TO $80,000

The Ned NoMad is a new members' club and hotel that opened in the heart of New York in summer 2022. It's the first international 'Ned' site to open following the launch of The Ned London in 2017. Located in The Johnston Building and formerly the NoMad Hotel in Manhattan, the property was built in 1903 as a store and office building. The original architectural features have been honored, with interiors designed by the Soho House Design team. The Ned NoMad offers a mix of members-only and public spaces, including 167 bedrooms and suites. Ned's Club gives members access to a rooftop bar and terrace restaurant, a first-floor bar and lounge with live entertainment from The Atrium Stage seven nights a week, Cecconi's, a modern-day classic Italian restaurant, and The Little Ned, a classic New York-style cocktail bar.

We are looking for an experienced and creative Head Pastry Chef to lead all aspects of the pastry program at The Ned NoMad. Reporting directly to the Executive Chef, this role is responsible for overseeing the production, presentation, and quality of all pastries, breads, desserts, and baked goods across the property. This is a hands-on leadership role requiring strong operational expertise, culinary creativity, and the ability to develop and mentor a high-performing pastry team. The ideal candidate is passionate about hospitality, committed to excellence, and thrives in a fast-paced luxury dining environment.

Primary Responsibilities:

• Lead the development, execution, and continuous improvement of all pastry, bread, and dessert offerings across the property
• Create seasonal menus and specialty offerings that align with The Ned's culinary vision and member experience
• Maintain exceptional product quality, consistency, and presentation standards
• Oversee daily pastry production and establish priorities based on business demands and events
• Collaborate with the Executive Chef, restaurant leadership, and events teams on menu planning and special functions
• Manage pastry department food and labor costs while maintaining quality and operational efficiency
• Develop purchasing programs, maintain par levels, and oversee inventory controls to minimize waste and maximize profitability
• Build and maintain strong relationships with vendors and suppliers
• Ensure accurate completion of inventory counts and ordering processes
• Implement waste reduction initiatives and monitor department performance against budget goals
• Hire, train, mentor, coach, and develop all members of the pastry team
• Create schedules that support business needs while maintaining labor targets
• Conduct regular training sessions to ensure team members are knowledgeable in recipes, techniques, presentation standards, and food safety practices
• Foster a positive, collaborative, and professional kitchen culture
• Participate in performance management, employee development, and disciplinary processes when necessary
• Ensure compliance with all Department of Health, food safety, sanitation, and workplace safety regulations
• Conduct regular kitchen inspections and immediately address any sanitation or safety concerns.
• Maintain thorough knowledge of pastry equipment and ensure proper maintenance and safe operation
• Partner with culinary leadership to identify opportunities for innovation and continuous improvement
• Support banquet, catering, and special event operations as needed
• Attend department meetings and contribute to property-wide initiatives
• Perform all other duties as assigned by the Executive Chef

Physical Requirements:

• Must be able to seize, grasp, turn, and hold objects with hands
• Must be able to stand and walk for extended periods of time
• Fast-paced movements are required to oversee multiple kitchen operations
• Must be able to move, pull, carry, or lift at least 50 pounds
• Frequently required to bend, kneel, crouch, reach, and climb as necessary
• Must be able to work in hot, cold, and humid kitchen environments
• Must be able to safely operate kitchen equipment and machinery

Qualifications:

• Minimum 5 years of progressive pastry experience in luxury hospitality, fine dining, hotel, private club, or similar high-volume environment
• Minimum 2 years of leadership experience managing pastry teams
• Culinary or Pastry Arts degree preferred
• Strong knowledge of classical and contemporary pastry techniques, breads, cakes, plated desserts, chocolate work, and specialty baking
• Experience with menu development, food costing, purchasing, inventory management, and labor controls
• Thorough understanding of food safety, sanitation, and Department of Health regulations.
• Strong leadership, communication, organizational, and problem-solving skills
• Ability to thrive in a fast-paced environment while maintaining exceptional attention to detail
• Flexible schedule, including nights, weekends, holidays, and special events

Work Perks:

• Comprehensive medical, dental, and vision coverage, along with company-paid life insurance, short-term, and long-term disability benefits
• 401k company match
• Generous vacation, PTO, and holiday allowances
• Career development opportunities and access to industry-leading training
• Employee referral bonuses, competitive compensation, and more
• Complimentary stays and discounted family rates to experience The Ned as our guests do

The Ned is proud to be an equal opportunity workplace that seeks to recruit, develop, and retain the most talented people from a variety of backgrounds, perspectives, and skills. We therefore encourage applications from all genders, races, religions, ages, and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business. Please let us know of any specific needs you may have during your interview. All candidates must be authorized to live and work in the US to be considered for this role.