About the role We run three concepts in one building and one kitchen: Madrone (fine dining), Bar Willow (high-end cocktails), and Public Market Café (day market and grocery café). The Pastry Chef owns a single pastry and bread program that has to work in all three rooms — plated desserts at Madrone, nostalgic sweets at Bar Willow, and a daily bakery case, viennoiserie, and grab-and-go program at the Café. This is a department-head role and the senior culinary specialist on the property. What you'll do Design, cost, and execute pastry, bread, and dessert programs for all three concepts Build the daily bakery production schedule so the Café case is full at open (viennoiserie, laminated product, breads, grab-and-go) Create and enforce standardized recipes, scaling sheets, shelf-life standards, and plating specs Hold pastry food cost and waste to budget; track yields, shrink, and end-of-day markdowns Own pastry pars so the Café opens full and Madrone never 86s mid-service Hire, train, schedule, and lead pastry staff; cross-train line and Café staff on finishing and plating Manage pastry ordering and receiving; code invoices weekly Own allergen documentation and labeling for pastry and packaged items (market, retail, grab-and-go) Maintain sanitation, temperature logs, and HACCP for pastry areas, walk-ins, and dry storage Develop seasonal changes with the Madrone menu calendar and the Café's daily rhythm Support private events, buyouts, and holidays with custom pastry and cake Care for pastry equipment and specify equipment and smallwares needs What we're looking for Proven pastry leadership in a high-volume or multi-concept kitchen Strong laminated dough, bread, plated dessert, and production-bakery skills Comfort owning cost, waste, pars, and a team Texas food handler certificate (or ability to obtain immediately); Certified Food Manager preferred Authorization to work in the U.S. Compensation & benefits Base salary: $95,000

Bonus:

TBD 10 days PTO per year (1 week available every 6 months in year one) 50% of employee insurance premium, up to $500/month Training and travel opportunities to stay current in the craft Reports to Executive Chef/Owner Jenna Kinard, with day-to-day coordination through the Chef de Cuisine.

Pay:

$95,000.00 per year

Benefits:

Health insurance Paid time off

Work Location:

In person