Corporate Pastry Chef

Department: ParvCo Leadership

FLSA Status: Full-time Salary, Exempt

Job Summary

The Corporate Pastry Chef serves as the senior pastry leader for ParvCo, responsible for establishing, maintaining, and advancing pastry standards across all company culinary concepts and markets. Pastry includes all desserts, pies, and breads. This role provides strategic and hands-on leadership over pastry operations, recipe development, production systems, quality assurance, team development, and execution while ensuring consistency with each brand's culinary vision and guest experience expectations. The ideal candidate is a technically exceptional pastry professional with demonstrated experience leading high-volume pastry and bakery operations at a 5-star luxury hotel, Michelin-starred restaurant, or comparable world-class culinary property. The candidate should possess advanced expertise in large-scale laminated viennoiserie production, artisan bread and fermentation, and the development and execution of sophisticated plated and composed desserts.

This position serves as a corporate culinary leader across ParvCo's three concepts. The Corporate Pastry Chef partners closely with cross-functional leadership and is accountable for culinary strategy and the successful operational execution of pastry programs. The role requires a hands-on leader capable of maintaining exceptional technical precision and consistency while leading and developing pastry teams, managing production at scale, controlling food and labor costs, developing innovative pastry programs, and ensuring operational excellence across the organization.

The Corporate Pastry Chef partners with the Chief Culinary Officer to establish long-term pastry strategies, innovation initiatives, and growth plans. Responsibilities supporting Emporium Pies are directed through the President of Operations, while the role works closely with brand, operations, and culinary leadership to ensure pastry programs align with each concept's culinary identity, business objectives, and luxury guest experience. Must live in or be willing to relocate to the Dallas-Fort Worth area.

Daily Responsibilities and Tasks

Culinary Leadership & Brand Strategy

• Serve as the subject matter expert and primary culinary leader for all pastry-related programs (desserts, pies, and breads) across ParvCo entities.

• Develop, execute, and maintain pastry standards that align with each brand's culinary identity, guest experience expectations, and financial objectives.

• Partner with the Chief Culinary Officer to establish long-term pastry strategy, innovation initiatives, and growth plans.

• Ensure pastry offerings maintain the highest standards of quality, creativity, consistency, and execution.

Leadership & Team Development

• Provide direct leadership, coaching, and development to pastry leadership teams and managers.

• Build a culture of excellence, accountability, creativity, and continuous improvement.

• Establish clear expectations, performance standards, and development plans for pastry team members.

• Partner with leadership on hiring, onboarding, training, and performance management.

• Mentor future culinary leaders and support career development within pastry operations.

• Partner with operations teams to ensure production levels align with business needs and sales forecasts.

• Review production capacity and identify opportunities for scalability and operational improvements.

• Support integration and alignment of pastry operations across ParvCo concepts.

Menu Development & Innovation

• Lead pastry research, development, testing, and implementation of new products.

• Lead the creation and evolution of pastry menus, seasonal offerings, limited-time products, and new product development.

• Collaborate with Brand, Marketing, and Operations teams on product launches and promotional initiatives.

• Balance creativity with operational feasibility, cost considerations, and guest expectations.

Financial & Operational Accountability

• Partner with Culinary and Operations Leadership to achieve financial goals related to pastry programs.

• Control food cost management, recipe costing, pricing strategy, and profitability analysis.

• Identify opportunities to improve margins through purchasing, production efficiency, and waste reduction.

• Support annual planning, budgeting, and forecasting related to pastry operations.

Job Qualifications

• Demonstrated leadership experience in high-volume pastry production, bakery operations, or multi-unit culinary environments.

• Proven ability to develop and execute pastry programs with creativity, consistency, and quality.

• Strong leadership, coaching, and team development skills.

• Expertise in recipe development, product innovation, production planning, and quality assurance.

• Thorough knowledge of food safety, sanitation, and applicable health regulations.

• Strong organizational, project management, and problem-solving abilities.

• Ability to analyze food cost, labor, and operational metrics to drive profitability.

• Excellent written and verbal communication skills with the ability to collaborate effectively across departments and brands.

• Proficient in Microsoft Office Suite and comfortable learning company systems and technology platforms.
• Must live in or be willing to relocate to the Dallas-Fort Worth area.

Required Education, Certification, or Experience

• Associate's or Bachelor's degree in Culinary Arts, Baking & Pastry Arts, Hospitality Management, or a related field preferred.

• 8+ years of progressive professional pastry experience, including leadership in high-volume commercial bakery, restaurant, hotel, or commissary operations.

• 3+ years in an Executive Pastry Chef, Corporate Pastry Chef, Pastry Director, or comparable senior pastry leadership role.

• Demonstrated experience leading high-volume pastry and bakery operations within a 5-star luxury hotel, Michelin-starred restaurant, or comparable world-class culinary property preferred.

• Advanced technical expertise in large-scale laminated viennoiserie production, artisan bread and fermentation, and the development and execution of sophisticated plated and composed desserts required.

• Demonstrated ability to maintain exceptional technical precision, consistency, and quality while managing pastry production at scale.

• Experience leading and developing large pastry production teams and managing complex production operations preferred.

• Experience overseeing multiple locations, production facilities, or commissary operations preferred.
• Food Manager Certification or the ability to obtain within 30 days of employment.

Physical Requirements and Schedule

• Ability to remain on feet for extended periods, including prolonged standing and walking.

• Ability to frequently bend, stoop, reach, lift, carry, and perform repetitive movements.

• Ability to carry and move food products, equipment, supplies up to 50 lbs. as needed.

• Ability to work in a fast-paced kitchen environment with frequent exposure to heat, steam, open flames, sharp equipment, cold storage areas, and varying temperatures.

• Ability to safely operate commercial kitchen equipment, including ovens, slicers, mixers, knives, and other bakery equipment.

• Ability to operate standard restaurant technology and equipment, including POS systems, inventory platforms, computers, phones, and other operational tools.
• Must live in or be willing to relocate to the Dallas-Fort Worth area.

• Schedule may include early mornings, evenings, weekends, and holidays based on business needs, with a typical schedule of Monday - Friday, 9am-5pm

• Must be able to work occasionally weekends and holidays, as needed.

Compensation and Benefits

• $120,000+, based on experience
• $300 contribution toward WRC medical insurance premiums

• Virtual urgent care and mental health support for only $5/month

• Supplemental insurance benefits available (dental, vision, voluntary life and AD&D)

• One $50,000 Basic Life & AD&D insurance policy for the employee at no cost to the employee

• 120 hours of paid time off annually

• 16 additional hours of paid time off for every year worked(added to the Anniversary Bank on the anniversary of your hire date.)

• 8 hours for Give Back Day- a paid day to dedicate to serving at a local non-profit
• 30% employee discount on all ParvCo entities' products