Executive Pastry Chef

Create Something Exceptional

Do you dream in butter, sugar, and perfectly laminated dough? Are you passionate about transforming exceptional ingredients into memorable culinary experiences?

Wolfgang Puck Fine Dining Group is seeking an accomplished and creative Executive Pastry Chef to lead the pastry program at our newest West Palm Beach restaurants, opening in early 2027.

This is an exciting opportunity for a hands-on culinary leader to shape the pastry identity of a new restaurant, develop an exceptional team, and create desserts and baked goods that reflect the artistry, precision, and uncompromising standards synonymous with Wolfgang Puck.

From developing innovative dessert menus and overseeing daily production to mentoring talent and managing departmental performance, the Executive Pastry Chef will play an integral role in establishing the restaurants culinary reputation and delivering an exceptional guest experience.

If you combine technical mastery with creative vision, strong leadership, and a passion for excellence, we invite you to be part of something special.

About Wolfgang Puck Fine Dining Group

Wolfgang Puck Fine Dining Group is internationally recognized for its commitment to culinary innovation, exceptional hospitality, and uncompromising quality. Across our collection of distinguished dining destinations, we bring together talented culinary professionals who share a passion for creativity, craftsmanship, and memorable guest experiences.

As we prepare to open our newest West Palm Beach location, we are building a team of hospitality professionals who take pride in their craft, embrace collaboration, and are driven to deliver excellence in every detail.

What Were Looking For

We are seeking a talented, forward-thinking Executive Pastry Chef who brings a combination of culinary artistry, technical expertise, operational discipline, and proven leadership. The ideal candidate thrives in a sophisticated, service-driven environment and understands how to balance creativity with consistency, financial performance, and team development.

You bring:

• A passion for pastry arts, thoughtful menu development, and continuous culinary innovation.
• Proven leadership skills, with the ability to recruit, inspire, coach, and develop a high-performing pastry team.
• Exceptional attention to detail and a commitment to quality, consistency, flavor, and presentation.
• Strong organizational and time-management skills, with the ability to manage competing priorities and production demands.
• Financial acumen, including experience with food cost management, inventory control, purchasing, and labor efficiency.
• A collaborative leadership style and the ability to partner effectively with the Executive Chef and front-of-house leadership.
• A commitment to food safety, sanitation, workplace safety, and operational excellence.
• The ability to remain composed, adaptable, and solutions-oriented in a fast-paced, high-volume environment.

Compensation & Schedule

Salary: $110,000 annually

Schedule: Full-time; flexible availability required, including days, evenings, weekends, and holidays, based on business needs.

Key Responsibilities

Pastry Department Leadership

• Lead all aspects of pastry department operations, ensuring the consistent execution of exceptional desserts, breads, pastries, and specialty baked goods.
• Recruit, train, mentor, and develop pastry team members through active, hands-on leadership.
• Establish clear performance expectations and foster a culture of accountability, collaboration, continuous improvement, and culinary excellence.
• Oversee daily production, assign responsibilities, and manage workflow to ensure efficiency, consistency, and readiness for service.
• Set and uphold the quality and presentation standards that define the restaurants pastry program.

Culinary Execution & Menu Development

• Lead the preparation and execution of Wolfgang Puck’s established pastry recipes and menu offerings, ensuring consistency, quality, and precise adherence to recipes, techniques, and presentation standards.
• Oversee the production of cakes, pastries, breads, plated desserts, and specialty baked goods for restaurant service, private dining, and special events.
• Partner with the Executive Chef and culinary leadership to execute established menus and introduce seasonal offerings and new dessert concepts.
• Ensure all pastry items consistently meet Wolfgang Puck Fine Dining Group’s standards for flavor, texture, quality, portioning, and presentation.
• Apply creativity and technical expertise to enhance execution and explore new techniques, ingredients, and ideas within established culinary guidelines and with leadership approval.
• Collaborate with the culinary and beverage teams to develop dessert and beverage pairing recommendations that complement the menu and elevate the guest experience.

Operations & Cost Management

• Oversee purchasing, inventory management, product utilization, and vendor relationships to maintain appropriate stock levels and minimize waste.
• Monitor food and labor costs, implement effective cost-control practices, and identify opportunities to improve departmental performance without compromising quality.
• Develop production plans and schedules that support restaurant service, private dining, catered events, and special functions.
• Maintain appropriate staffing and production levels to meet business demands efficiently.
• Ensure pastry equipment is properly maintained, safely operated, and functioning effectively.
• Maintain organized systems for recipes, production standards, inventory, and departmental procedures.

Quality, Safety & Compliance

• Uphold the highest standards of food safety, sanitation, cleanliness, and workplace safety.
• Inspect ingredients, finished products, equipment, and work areas to ensure compliance with company policies and applicable regulatory requirements.
• Maintain the organization and cleanliness of pastry workspaces, storage areas, equipment, and supplies.
• Ensure proper food handling, storage, labeling, rotation, and allergen-control procedures.
• Promote a culture of professionalism, accountability, and continuous attention to detail throughout the department.

Qualifications

Experience & Education

• Minimum of four years of experience as a Pastry Chef or in a comparable pastry leadership role within a fine dining and high-volume culinary operation.
• At least two years of fine dining experience highly required.
• Previous experience leading a pastry team and overseeing departmental operations.
• Formal culinary or pastry education preferred.
• Multi-unit Pastry leadership experience preferred

Technical Expertise

• Advanced knowledge of pastry production, baking techniques, dessert composition, and presentation.
• Demonstrated experience producing a diverse range of pastries, breads, cakes, plated desserts, and specialty baked goods.
• Knowledge of specialty dietary baking, including gluten-free preparations, reduced-sugar applications, and alternative ingredients.
• Strong understanding of recipe development, production planning, purchasing, inventory management, and cost control.
• Knowledge of food safety, sanitation, allergen management, and applicable regulatory requirements.

Leadership & Core Competencies

• Proven ability to lead, motivate, train, and develop a high-performing pastry team.
• Strong creative vision and the ability to translate culinary concepts into consistently executed menu offerings.
• Exceptional organizational, communication, and problem-solving skills.
• Demonstrated ability to balance culinary innovation with operational efficiency and financial objectives.
• Ability to manage multiple priorities and maintain high standards in a fast-paced, service-driven environment.
• A collaborative mindset and commitment to fostering a positive, professional kitchen culture.

Additional Requirements

• Ability to stand for extended periods and lift up to 50 pounds as needed.
• Flexible availability to work days, evenings, weekends, and holidays.
• ServSafe Food Protection Manager Certification preferred.

Benefits

We offer a comprehensive benefits package designed to support our team members well-being, professional development, and long-term success.

• 100% employer-paid Health Insurance coverage
• Dental and Vision coverage
• 401(k) with company match of up to 30%, subject to plan terms.
• Cell phone reimbursement.
• Paid time off, including vacation, holidays, and sick leave.
• Dining discounts at our Fine Dining restaurants nationwide
• Life insurance, AD&D, and short- and long-term disability coverage.
• Opportunities for career growth and advancement within Wolfgang Puck Fine Dining Group.

Equal Employment Opportunity

This job description is not intended to be all-inclusive but identifies the primary responsibilities and qualifications of the position. Additional job-related duties may be assigned as business needs require.

Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We are committed to providing equal employment opportunities to all applicants and employees and do not discriminate on the basis of any characteristic protected by applicable federal, state, or local law.