Head Pastry Chef

Job Description

Are you apastry professional looking to make your mark at an award-winning, community-centered bakery?

At Hewn, we are more than just a bakery; we are a destination built on a deep commitment to tradition, quality, and sustainability. Recognized nationally for our artisan craftsmanship, we specialize in naturally leavened breads and pastries made from scratch daily. Our mission centers on reviving heritage grains and partnering directly with local farmers and millers to source the finest midwestern, sustainable ingredients. As our Head Pastry Chef, you will lead a dedicated, passionate team in a collaborative kitchen where heritage techniques meet modern culinary creativity. If you love working with high-integrity ingredients, value a deeply rooted community ethos, and want to shape an acclaimed pastry program, we want to hear from you

Position Overview
The Head Pastry Chef (HPC) contributes to and oversees all pastry baking and production, directly managing pastry team members and overseeing the day-to-day operations of the pastry department. As a key member of the Hewn Leadership Team, the HPC works collaboratively with the managers of other bakery teams to ensure seamless kitchen integration, balanced scheduling, and optimized overall production.
Experience & Qualifications

• Professional Culinary Experience: A minimum of 5 years of professional pastry production experience in a high-volume bakery, fine dining, or other culinary environment. Culinary Degree is preferred
• Leadership & Management: A minimum of 3 to 4 years of experience in a management role with a proven track record of managing schedules, delegation, and team workflows. Previous experience as a Head Pastry Chef is preferred.
• Technical Skillset: Advanced knowledge of artisan pastry techniques, including laminated doughs, seasonal baking, viennoiserie, and precise temperature-dependent production. Familiarity with managing heritage grains and flour sourcing is a strong plus.
• Administrative Proficiency: Strong organizational skills with experience managing food costs, ordering raw inventory, and using kitchen/bakery management software (experience with Mountainstream or similar platforms is highly desirable).
• Certifications & Compliance: Must hold a current ServSafe Manager Certification and possess a thorough understanding of local health department codes.
• Physical Requirements: Ability to work early morning hours, weekends and holidays, stand for extended periods, and lift up to 50 pounds (bags of flour, heavy equipment components) as required in a fast-paced production kitchen.

Leadership & Team Management

• Direct Supervision: Directly manages and oversees the Pastry Sous Chef and general pastry team members, serving as their primary point of leadership, accountability, and mentorship.
• Delegation & Workflow: Effectively delegates daily production tasks, prep lists, and operational responsibilities to the Pastry Sous Chef and team members, ensuring that labor is optimized and production targets are met efficiently.
• Professional Development: Mentors the Pastry Sous Chef to develop their leadership skills, culinary techniques, and administrative capabilities (such as ordering and inventory) to support their professional growth and build bench strength in the kitchen.
• Culture & Communication: Holds the team accountable to Hewn’s operational and behavioral standards. Fosters a collaborative, respectful, and open work environment where feedback is given constructively and team issues are addressed immediately.

Core Responsibilities

1. Ordering & Recipe Management
   
   • Inventory Control: Responsible for all raw ingredient ordering to ensure sufficient stock for daily and weekly production. Collaborates with the Head Bread Baker (HBB), Front of House (FOH) Manager, and Savory Chef to ensure accurate, streamlined ordering.
   • Recipe & Formula Logs: Maintains and updates recipe/formula books. All pastry recipes must be typed, clear, and easily accessible for all pastry chefs to follow.
   • Nutritional Analysis: Informs GM/Owners of recipe changes and helps keep nutritional analysis up to date.
2. Staffing & Payroll
   
   • Scheduling: Schedules pastry staff according to production demands. Communicates weekly schedules to the staff at least two weeks in advance, though one month in advance is preferred.
   • Time Tracking & Payroll: Manages and approv