Executive Pastry Chef

Company Overview Tayyeb Hospitality is an independently owned and operated group dedicated to creating vibrant, community-focused culinary experiences. With a rich history rooted in fresh, local ingredients and wholesome recipes, we aim to foster connections and promote social entrepreneurship through our diverse brands and outreach initiatives. Job Summary We are seeking a motivated Executive Pastry Chef to oversee our baking program while supporting broader central kitchen operations. This role leads all pastry and bakery production, while also assisting with savory catering execution, ordering, and coordination with our café locations. The ideal candidate brings strong pastry fundamentals, thrives in a high-volume environment, and is equally comfortable leading a team, managing production, and building systems that scale. Responsibilities Lead all pastry and baking production in commissary kitchen Support production of savory catering items alongside the culinary team Assist in executing large catering orders with a focus on timing, organization, and consistency Manage day-to-day production flow within the central kitchen Coordinate production and delivery schedules with cafés, catering orders, and wholesale partners Serve as a key communication link between the commissary and retail locations Assist with purchasing, ingredient ordering, and vendor coordination Monitor inventory levels and support systems to track usage and reduce waste Maintain awareness of food and labor costs and support budget targets Lead, train, and schedule bakery team members to maintain a positive and productive environment Help implement and maintain SOPs for production, labeling, storage, and delivery Continuously refine workflows to improve efficiency, consistency, and scalability Ensure kitchen organization, cleanliness, and equipment upkeep Enforce all health, sanitation, and safety regulations Develop and standardize recipes to ensure consistency, quality, and scalability Oversee the bakery team, maintaining high standards for product quality and presentation Experience 4-7+ years of professional kitchen experience, with a focus on pastry, baking, or production Prior leadership or supervisory experience in a bakery, commissary, or high-volume kitchen Strong organizational and operational skills with attention to detail Experience with inventory management, ordering, and cost control Ability to work across both pastry and savory production Culinary degree or equivalent professional experience preferred Experience with Eastern Mediterranean cuisine is a plus What We're Looking For A hands-on leader who can execute and manage simultaneously Someone who values quality, consistency, and efficiency at scale Strong communicator who can coordinate across multiple teams and locations A problem solver who takes ownership and drives improvement

Pay:

$70,000.00 - $75,000.00 per year

Benefits:

Dental insurance Employee discount Health insurance Paid time off Vision insurance

Work Location:

In person