Pastry Chef de Cuisine

Pastry Chef De Cuisine (Assistant General Manager)

As the Pastry Chef de Cuisine (Assistant General Manager), you will serve as both the creative and operational backbone of Hampton Chocolate Factory's dessert experience. This leadership role bridges culinary innovation and operational excellenceensuring that our kitchen operates with precision, our products maintain uncompromising quality, and our guest experience consistently delivers a One-of-a-Kind Memorable Experience (OOAKME).

In our fast-paced and ever-evolving environment, you'll be expected to maintain exceptional organization, manage daily logistics, and think proactively to drive the business forward. With a hands-on approach, you'll oversee seasonal initiatives, streamline operations, and ensure the team is prepared to exceed expectations. You are a clear communicator who sets high standards and inspires others through your leadership. Your focus will be on leading people, managing systems, and creating a positive, efficient workplace that reflects the core values of Hampton Chocolate Factory.

Our Culture

At Hampton Chocolate Factory, our mission is to create a 'one-of-a-kind memorable experience' (OOAKME) driven by 5 core values:

1. We Perform with a Positive Mental Attitude.
2. We Always Strive to Be the Best.
3. We are Always Willing to Learn.
4. We Deliver with Diligence and Proactivity.
5. We are an Artisan, first.

What You'll Get

• Competitive salary
• Quarterly bonuses
• A rewarding work culture
• Annual paid vacation
• Clear pathways for career advancement within our rapidly expanding organization.

You Will

1. Culinary Leadership & Product Excellence

• Serve as the culinary standard-bearer for Hampton Chocolate Factory, ensuring every dessert meets brand quality, consistency, and presentation standards.
• Lead production operations with disciplined precision: prep, recipe execution, batch yields, ingredient management, and product rotation.
• Maintain and update all recipes, MOPs (Methods of Preparation), and documentation in collaboration with Operations Leadership.
• Train pastry and prep teams on new products, seasonal rollouts, and daily standards.
• Uphold food safety, sanitation, and organization protocols with zero compromise.

2. Research, Development & Innovation

• Collaborate directly with the Operations Manager and R&D partners on new dessert concepts, testing, and seasonal innovation.
• Evaluate ingredient sourcing, production feasibility, and scalability for launches.
• Lead tasting sessions, gather feedback, and ensure smooth transition from concept to consistent execution.
• Document all iterations and maintain strict version control of recipes and methods.

3. Operations & Team Management

• Assist the General Manager in day-to-day operations, including scheduling, staffing, performance coaching, and operational readiness.
• Serve as acting manager-on-duty (MOD) when requiredensuring smooth transitions between kitchen, FOH, and guest service.
• Drive operational flow, uphold store organization, and align daily tasks with business priorities.
• Support leadership in labor management, cost control, and performance metrics tracking (e.g., productivity, waste, and sales performance).

4. Leadership & Culture

• Embody and champion Hampton Chocolate Factory's FRESH leadership principles (Focus, Responsibility, Execution, Standards, Habits).
• Foster a positive, disciplined, and high-performance culture across all departments.
• Conduct ongoing coaching and feedback sessions to strengthen team accountability and confidence.
• Promote cross-training between BOH and FOH to build a unified and adaptable team.
• Demonstrate calm under pressure, clear communication, and consistent professionalism.

5. Guest Experience & FOH Support

• Engage with guests to ensure premium service and connect culinary excellence to the brand experience.
• Work alongside FOH leaders for approximately 810 hours weekly to maintain awareness of guest preferences, feedback, and service flow.
• Support execution of special events, tastings, and in-store experiences that elevate brand engagement.

What You'll Need

• A genuine passion for delivering exceptional food experiences, with a keen interest in food practices and trends.
• Minimum 2 years of experience in pastry or culinary management; luxury, boutique, or high-volume dessert environment preferred.
• Or minimum 3 years of experience in managerial role in restaurant or hospitality concepts.
• Proven leadership experience in restaurant or retail operations.
• Strong organizational, communication, and problem-solving skills.
• Deep understanding of recipe discipline, ingredient handling, and food safety standards.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Passion for premium desserts, innovation, and creating memorable guest experiences.

Physical Requirements

• Must be able to stand for long periods of time and be able to lift up to 50 lbs.
• Must be able to bend and reach overhead often
• Must possess dexterity to handle tongs, pots/pans, and other equipment
• Must be comfortable working in temperatures ranging from hot to cold
• Must be comfortable working near open flames
• May be required to work in tight spaces
• Must maintain near constant communication with multiple people
• Close vision, distance vision, and peripheral vision is required
• Must be able to sit, squat and kneel occasionally
• Must be able to work in a constant state of alertness and safe manner
• May be required to occasionally work in outdoor weather conditions

Leadership Expectations

• Lead with focus and composure in every situation.
• Take responsibility for outcomesboth successes and failures.
• Execute decisions with clarity and consistency.
• Uphold standards in quality, communication, and culture.
• Model the habits of discipline, empathy, and excellence.

Performance Metrics

• Product quality and recipe consistency.
• Successful and timely R&D rollout execution.
• Labor efficiency and cost management.
• Team morale and retention.
• Guest satisfaction and brand alignment.