Location: Jacob’s Pickles – Upper West Side / PHG Commissary Kitchen
Reports To: Head Pastry Chef and Director of Operations
Department: Culinary / Bakery Production
Status: Full-Time, Salary

The Pastry Chef will oversee the daily production of all baked goods and desserts for Jacob’s Pickles and the broader Pickle Hospitality Group (PHG), supporting seven restaurant locations from our central PHG Commissary Kitchen. This role is responsible for producing biscuits, cakes, pies, and signature desserts with consistency, precision, and creativity aligned with PHG standards.

Our Head Pastry Chef will be going on a short leave after the New Year, and we’re seeking someone who can work with the chef now to support, learn and then step up and lead the pastry team in their absence — maintaining excellence, organization, and quality control across the entire program. This is an opportunity to take the reins of a high-volume, well-established pastry operation and prove your leadership in a fast-paced, creative, and collaborative environment.

• Execute and oversee daily production of biscuits, cakes, desserts, pies, and seasonal baked goods for Jacob’s Pickles and all PHG locations.

• Follow and maintain PHG’s standardized recipes with precision to ensure product consistency and quality.

• Organize daily prep lists and production schedules that align with restaurant demand.

• Label, store, and rotate products using FIFO and HACCP standards.

• Uphold quality checks for taste, texture, and presentation before distribution.

• Lead production out of the PHG Commissary Kitchen, managing all pastry output for multi-location distribution.

• Partner with the Commissary Operations Manager and Supply Chain Director to track inventory, manage ingredient orders, and maintain storage systems (“Everything Has a Place”).

• Coordinate packaging, labeling, and delivery to each PHG restaurant, ensuring accuracy and freshness.

• Collaborate with the Director of Culinary Experience to create and test new desserts and specials, especially for events or holiday activations.

• Maintain costing sheets, recipe logs, and seasonal updates to the dessert menu.

• Supervise, train, and motivate the commissary pastry team.

• During the Head Pastry Chef’s leave, act as interim leader — overseeing schedules, production goals, and pastry quality standards across all brands.

• Promote PHG’s “Zero Waste” and “Everything Has a Place” culture in every shift.

• Maintain daily HACCP documentation and temperature logs.

• Guarantee full compliance with DOH and PHG food-safety standards.

• Lead commissary cleanliness, organization, and storage audits.

• 5+ years professional pastry/baking experience; experience in high-volume production or commissary kitchens strongly preferred.

• Strong background in comfort-style and Southern desserts (cakes, biscuits, puddings, cobblers, etc.).

• Ability to lead a small production team and uphold structure and consistency.

• Excellent organizational and time-management skills; thrives in fast-paced environments.

• ServSafe or HACCP certification preferred.

• Bilingual (English/Spanish) a plus.

• Consistency and quality of commissary pastry output

• Production efficiency and accuracy of distribution

• Compliance with HACCP and DOH standards

• Leadership effectiveness during interim period

• Waste reduction and commissary organization

Location: Jacob’s Pickles – Upper West Side / PHG Commissary Kitchen
Reports To: Head Pastry Chef and Director of Operations
Department: Culinary / Bakery Production
Status: Full-Time, Salary

The Pastry Chef will oversee the daily production of all baked goods and desserts for Jacob’s Pickles and the broader Pickle Hospitality Group (PHG), supporting seven restaurant locations from our central PHG Commissary Kitchen. This role is responsible for producing biscuits, cakes, pies, and signature desserts with consistency, precision, and creativity aligned with PHG standards.

Our Head Pastry Chef will be going on a short leave after the New Year, and we’re seeking someone who can work with the chef now to support, learn and then step up and lead the pastry team in their absence — maintaining excellence, organization, and quality control across the entire program. This is an opportunity to take the reins of a high-volume, well-established pastry operation and prove your leadership in a fast-paced, creative, and collaborative environment.

• Execute and oversee daily production of biscuits, cakes, desserts, pies, and seasonal baked goods for Jacob’s Pickles and all PHG locations.

• Follow and maintain PHG’s standardized recipes with precision to ensure product consistency and quality.

• Organize daily prep lists and production schedules that align with restaurant demand.

• Label, store, and rotate products using FIFO and HACCP standards.

• Uphold quality checks for taste, texture, and presentation before distribution.

• Lead production out of the PHG Commissary Kitchen, managing all pastry output for multi-location distribution.

• Partner with the Commissary Operations Manager and Supply Chain Director to track inventory, manage ingredient orders, and maintain storage systems (“Everything Has a Place”).

• Coordinate packaging, labeling, and delivery to each PHG restaurant, ensuring accuracy and freshness.

• Collaborate with the Director of Culinary Experience to create and test new desserts and specials, especially for events or holiday activations.

• Maintain costing sheets, recipe logs, and seasonal updates to the dessert menu.

• Supervise, train, and motivate the commissary pastry team.

• During the Head Pastry Chef’s leave, act as interim leader — overseeing schedules, production goals, and pastry quality standards across all brands.

• Promote PHG’s “Zero Waste” and “Everything Has a Place” culture in every shift.

• Maintain daily HACCP documentation and temperature logs.

• Guarantee full compliance with DOH and PHG food-safety standards.

• Lead commissary cleanliness, organization, and storage audits.

• 5+ years professional pastry/baking experience; experience in high-volume production or commissary kitchens strongly preferred.

• Strong background in comfort-style and Southern desserts (cakes, biscuits, puddings, cobblers, etc.).

• Ability to lead a small production team and uphold structure and consistency.

• Excellent organizational and time-management skills; thrives in fast-paced environments.

• ServSafe or HACCP certification preferred.

• Bilingual (English/Spanish) a plus.

• Consistency and quality of commissary pastry output

• Production efficiency and accuracy of distribution

• Compliance with HACCP and DOH standards

• Leadership effectiveness during interim period

• Waste reduction and commissary organization