Pastry Lead

Description:
We are seeking an experienced, organized and creative Catering Pastry Lead to oversee the preparation and execution of high-quality pastries and desserts for catering events. The ideal candidate has a strong background in pastry arts, exceptional attention to detail, and the ability to lead a team in a fast-paced, deadline-driven environment. This role involves both hands-on production and coordination of staff to ensure timely, consistent, and visually stunning pastry offerings.

Requirements:
Minimum 3-5 years of professional pastry experience, including at least 1-2 years in a lead or supervisory role.

Strong knowledge of baking techniques, pastry production, and artistic plating.

Experience in high-volume catering or banquet settings is highly desirable.

ServSafe certification or equivalent food handler's certification (or ability to obtain).

Ability to work flexible hours, including early mornings, evenings, weekends, and holidays as required by events.

Excellent time management, communication, and organizational skills.

Strong leadership skills and a team-oriented attitude.

Ability to lift up to 50 lbs and stand for extended periods.

Additional Info:
Key Responsibilities
- Create and maintain weekly prep lists based on calendared events
- Lead the pastry team in the preparation, finishing, and presentation of all desserts and baked goods for catered events.

- Collaborate with the Executive Chef to plan menus that meet client expectations and event themes.

- Ensure all pastry items are produced according to standardized recipes and presentation guidelines.

- Maintain a clean, organized, and sanitary kitchen environment in compliance with health and safety regulations.

- Oversee inventory and ordering of pastry supplies, ensuring adequate stock levels while minimizing waste.

- Train and mentor junior pastry staff; provide guidance and feedback to maintain high performance standards.

- Monitor production schedules to ensure timelines are met for event delivery and service.

- Innovate and develop new menu items that reflect seasonal trends and client preferences.