Executive Pastry Chef

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    "description_html": "<p><strong>Position</strong>: Executive Pastry Chef</p><p><strong>Concept/Property:</strong>&nbsp;José Andrés Group at The Ritz-Carlton New York, NoMad<br><strong>Reports To:</strong>&nbsp;Executive Chef/Culinary Director <br><strong>Department:</strong>&nbsp;Culinary<br><strong>Employment Type:</strong>&nbsp;Salaried, Exempt</p><p><br></p><p><strong>About José Andrés Group at The Ritz-Carlton, NoMad</strong></p><p>José Andrés Group (JAG) brings its signature blend of culinary innovation, creativity, and world-class hospitality to The Ritz-Carlton New York, NoMad. Within this luxury setting, JAG operates dynamic, chef-driven dining experiences that reflect the brand’s commitment to excellence, storytelling, and unforgettable guest experiences.</p><p><br></p><p>Rooted in the vision of Chef José Andrés, JAG concepts are known for pushing boundaries while delivering warm, thoughtful hospitality. The partnership between JAG and The Ritz-Carlton creates a unique environment where Michelin-level cuisine meets legendary luxury service.</p><p><br></p><p><strong>Position Summary</strong></p><p>The Executive Pastry Chef is a creative and operational leader responsible for overseeing all pastry programs for José Andrés Group concepts within The Ritz-Carlton NoMad. This role is both visionary and hands-on—driving innovation while ensuring flawless execution across all outlets.</p><p><br></p><p>Working closely with the Executive Chef and JAG leadership, the Executive Pastry Chef will develop and execute a pastry program that reflects the group’s culinary identity while meeting the elevated standards of a luxury hotel environment. This role requires a deep understanding of fine dining and Michelin-level execution, balanced with the ability to lead production across multiple service formats, including à la carte, tasting menus, and high-level events.</p><p><br></p><p><strong>Key Responsibilities</strong></p><p><strong>Culinary Leadership &amp; Innovation</strong></p><ul><li>Define and lead the creative vision for all pastry and dessert offerings across JAG-operated outlets within the property.</li><li>Develop refined, seasonally driven menus that reflect José Andrés Group’s culinary philosophy and storytelling approach.</li><li>Contribute to tasting menu development, ensuring pastry courses are cohesive, innovative, and technically precise.</li><li>Continuously evolve the pastry program through research, technique, and global inspiration.</li></ul><p><strong>Operational Excellence</strong></p><ul><li>Oversee all pastry production, ensuring consistency, quality, and precision across multiple outlets and service styles.</li><li>Maintain Michelin-level standards in execution, presentation, and attention to detail.</li><li>Ensure seamless integration between pastry, savory kitchen, and front-of-house teams.</li><li>Uphold all food safety, sanitation, and operational protocols in alignment with both JAG and Ritz-Carlton standards.</li></ul><p><strong>Team Leadership &amp; Development</strong></p><ul><li>Build, train, and mentor a highly skilled pastry team capable of executing at a fine dining and luxury level.</li><li>Foster a culture of excellence, accountability, and continuous learning.</li><li>Lead daily production and pre-service meetings to ensure alignment and readiness.</li><li>Identify and develop future leaders within the pastry team.</li></ul><p><strong>Collaboration &amp; Guest Experience</strong></p><ul><li>Partner with culinary, beverage, and service teams to create a seamless and elevated guest experience.</li><li>Support VIP dining, media engagements, and special culinary events.</li><li>Ensure pastry offerings enhance the overall narrative and emotional impact of the guest journey.</li></ul><p><strong>Financial &amp; Operational Stewardship</strong></p><ul><li>Manage food cost, labor, and inventory to meet financial targets while maintaining the highest quality standards.</li><li>Analyze performance metrics and implement improvements to optimize efficiency and consistency.</li><li>Balance artisanal production with operational scalability.</li></ul>",
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      "datePosted": "2026-04-20T19:05:56-05:00",
      "description": "<p>Description</p><p><strong>Position</strong>: Executive Pastry Chef</p><p><strong>Concept/Property:</strong> José Andrés Group at The Ritz-Carlton New York, NoMad<br/><strong>Reports To:</strong> Executive Chef/Culinary Director <br/><strong>Department:</strong> Culinary<br/><strong>Employment Type:</strong> Salaried, Exempt</p><p><br/></p><p><strong>About José Andrés Group at The Ritz-Carlton, NoMad</strong></p><p>José Andrés Group (JAG) brings its signature blend of culinary innovation, creativity, and world-class hospitality to The Ritz-Carlton New York, NoMad. Within this luxury setting, JAG operates dynamic, chef-driven dining experiences that reflect the brand’s commitment to excellence, storytelling, and unforgettable guest experiences.</p><p><br/></p><p>Rooted in the vision of Chef José Andrés, JAG concepts are known for pushing boundaries while delivering warm, thoughtful hospitality. The partnership between JAG and The Ritz-Carlton creates a unique environment where Michelin-level cuisine meets legendary luxury service.</p><p><br/></p><p><strong>Position Summary</strong></p><p>The Executive Pastry Chef is a creative and operational leader responsible for overseeing all pastry programs for José Andrés Group concepts within The Ritz-Carlton NoMad. This role is both visionary and hands-on—driving innovation while ensuring flawless execution across all outlets.</p><p><br/></p><p>Working closely with the Executive Chef and JAG leadership, the Executive Pastry Chef will develop and execute a pastry program that reflects the group’s culinary identity while meeting the elevated standards of a luxury hotel environment. This role requires a deep understanding of fine dining and Michelin-level execution, balanced with the ability to lead production across multiple service formats, including à la carte, tasting menus, and high-level events.</p><p><br/></p><p><strong>Key Responsibilities</strong></p><p><strong>Culinary Leadership & Innovation</strong></p><ul><li>Define and lead the creative vision for all pastry and dessert offerings across JAG-operated outlets within the property.</li><li>Develop refined, seasonally driven menus that reflect José Andrés Group’s culinary philosophy and storytelling approach.</li><li>Contribute to tasting menu development, ensuring pastry courses are cohesive, innovative, and technically precise.</li><li>Continuously evolve the pastry program through research, technique, and global inspiration.</li></ul><p><strong>Operational Excellence</strong></p><ul><li>Oversee all pastry production, ensuring consistency, quality, and precision across multiple outlets and service styles.</li><li>Maintain Michelin-level standards in execution, presentation, and attention to detail.</li><li>Ensure seamless integration between pastry, savory kitchen, and front-of-house teams.</li><li>Uphold all food safety, sanitation, and operational protocols in alignment with both JAG and Ritz-Carlton standards.</li></ul><p><strong>Team Leadership & Development</strong></p><ul><li>Build, train, and mentor a highly skilled pastry team capable of executing at a fine dining and luxury level.</li><li>Foster a culture of excellence, accountability, and continuous learning.</li><li>Lead daily production and pre-service meetings to ensure alignment and readiness.</li><li>Identify and develop future leaders within the pastry team.</li></ul><p><strong>Collaboration & Guest Experience</strong></p><ul><li>Partner with culinary, beverage, and service teams to create a seamless and elevated guest experience.</li><li>Support VIP dining, media engagements, and special culinary events.</li><li>Ensure pastry offerings enhance the overall narrative and emotional impact of the guest journey.</li></ul><p><strong>Financial & Operational Stewardship</strong></p><ul><li>Manage food cost, labor, and inventory to meet financial targets while maintaining the highest quality standards.</li><li>Analyze performance metrics and implement improvements to optimize efficiency and consistency.</li><li>Balance artisanal production with operational scalability.</li></ul><p>Requirements</p><p><strong>Required Qualifications</strong></p><ul><li>6–10+ years of progressive pastry leadership experience in <strong>Michelin-starred restaurants, fine dining, or luxury hospitality environments</strong>.</li><li>Proven experience leading pastry programs within <strong>chef-driven, multi-outlet operations</strong>.</li><li>Advanced technical expertise in plated desserts, chocolate, bread, and modern pastry techniques.</li><li>Strong creative vision with a refined aesthetic and attention to detail.</li><li>Demonstrated leadership ability with a focus on mentorship and team development.</li><li>Solid financial acumen, including cost control and inventory management.</li><li>Ability to thrive in a fast-paced, high-expectation, detail-driven environment.</li><li>Flexibility to work nights, weekends, and holidays.</li></ul><p><strong>Working Conditions</strong></p><ul><li>Ability to stand for extended periods and work in a fast-paced kitchen environment.</li><li>Lift up to 50 lbs as needed.</li><li>Exposure to varying kitchen temperatures and production environments.</li></ul><p><strong>In Return, We Offer</strong></p><ul><li>Competitive compensation and performance-based incentives</li><li>Comprehensive health and wellness benefits</li><li>Retirement savings plans</li><li>Employee dining privileges across José Andrés Group restaurants</li><li>Career growth within a globally recognized, chef-driven hospitality group</li></ul><p><em><strong>José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify program.</strong></em></p>",
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    "requirements_html": "<p><strong>Required Qualifications</strong></p><ul><li>6–10+ years of progressive pastry leadership experience in&nbsp;<strong>Michelin-starred restaurants, fine dining, or luxury hospitality environments</strong>.</li><li>Proven experience leading pastry programs within&nbsp;<strong>chef-driven, multi-outlet operations</strong>.</li><li>Advanced technical expertise in plated desserts, chocolate, bread, and modern pastry techniques.</li><li>Strong creative vision with a refined aesthetic and attention to detail.</li><li>Demonstrated leadership ability with a focus on mentorship and team development.</li><li>Solid financial acumen, including cost control and inventory management.</li><li>Ability to thrive in a fast-paced, high-expectation, detail-driven environment.</li><li>Flexibility to work nights, weekends, and holidays.</li></ul><p><strong>Working Conditions</strong></p><ul><li>Ability to stand for extended periods and work in a fast-paced kitchen environment.</li><li>Lift up to 50 lbs as needed.</li><li>Exposure to varying kitchen temperatures and production environments.</li></ul><p><strong>In Return, We Offer</strong></p><ul><li>Competitive compensation and performance-based incentives</li><li>Comprehensive health and wellness benefits</li><li>Retirement savings plans</li><li>Employee dining privileges across José Andrés Group restaurants</li><li>Career growth within a globally recognized, chef-driven hospitality group</li></ul><p><em><strong>José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify program.</strong></em></p>",
    "requirements_text": "Required Qualifications\n 6–10+ years of progressive pastry leadership experience in Michelin-starred restaurants, fine dining, or luxury hospitality environments .\n Proven experience leading pastry programs within chef-driven, multi-outlet operations .\n Advanced technical expertise in plated desserts, chocolate, bread, and modern pastry techniques.\n Strong creative vision with a refined aesthetic and attention to detail.\n Demonstrated leadership ability with a focus on mentorship and team development.\n Solid financial acumen, including cost control and inventory management.\n Ability to thrive in a fast-paced, high-expectation, detail-driven environment.\n Flexibility to work nights, weekends, and holidays.\n Working Conditions\n Ability to stand for extended periods and work in a fast-paced kitchen environment.\n Lift up to 50 lbs as needed.\n Exposure to varying kitchen temperatures and production environments.\n In Return, We Offer\n Competitive compensation and performance-based incentives\n Comprehensive health and wellness benefits\n Retirement savings plans\n Employee dining privileges across José Andrés Group restaurants\n Career growth within a globally recognized, chef-driven hospitality group\n José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify program."
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