Executive Pastry Chef

Savannah, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $66,600.00 - $94,500.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

Job Description

La Vetta is a soon-to-be-opened Italian dining destination located at 15 W Broughton St., Savannah, GA. As a new venture by Southern Cross Hospitality, La Vetta aims to offer a unique and elevated Italian dining experience combining traditional Italian heritage with modern global influences. The restaurant places a strong emphasis on seasonal, high-quality ingredients alongside innovative cooking techniques and elegant presentation. With leadership from a chef who holds a 1 Michelin Star, the establishment is committed to excellence without sacrificing hospitality, warmth, or approachability. The team culture promotes professionalism that is polished yet inviting, precision in execution that maintains sincerity and authenticity, and collaboration among kitchen and dining room staff to provide memorable guest experiences.

The role available at La Vetta is that of an Executive Pastry Chef, a full-time position offering a competitive salary based on experience. The Executive Pastry Chef will be central in ensuring the smooth and high-quality functioning of the pastry department, overseeing all bread, pasta, and dessert production from start to finish. More than just artistry, this role demands a systematic approach to culinary production schedules and quality control. Precision and discipline in inventory management, labor control, and financial stewardship are crucial for this position. The chef will serve as both a technical expert and team leader, coaching staff, ensuring consistency, and upholding the restaurant’s high standards throughout all aspects of pastry and bakery operations. This leadership role requires a balance of creative expertise, operational efficiency, and interpersonal skill to maintain an environment that aligns with La Vetta’s vision of refined Italian cuisine.

This position offers an exceptional opportunity for an experienced culinary professional who is passionate about Italian pastry and bakery. The Executive Pastry Chef will function as a key player in shaping the culinary offerings, driving continuous improvements in kitchen workflow and guest satisfaction. The chef will maintain strict adherence to food safety standards, manage supplier relations, handle inventory and ordering, and ensure every dish meets the aesthetic and flavor profile that La Vetta promises its guests. By leading with expertise and care, the Executive Pastry Chef supports the overall mission of Southern Cross Hospitality to deliver a standout dining experience in Savannah’s vibrant culinary scene.

Job Requirements

Education in culinary arts or related field preferred
Prior leadership experience in pastry or bakery departments
Demonstrated expertise in modern pastry and artisan bread techniques
Strong organizational and communication skills
Ability to manage inventory and cost controls
Knowledge of food safety and sanitation regulations
Capacity to work long hours in a demanding environment
Flexibility to work on-site in Savannah, GA

Job Qualifications

Proven experience in leadership roles within high-volume, high-standard culinary operations
Advanced proficiency in kitchen language, inventory management, and cost-control systems
Degree or higher national diploma in culinary/hospitality/hotel is preferred but not essential
Strong pastry expertise with the ability to manage multiple sections
Strong leadership and team management skills
In-depth knowledge of food safety regulations and HACCP standards
Ability to work under pressure in a fast-paced environment

Job Duties

Expertise in modern and classic pastry-bakery techniques, boutique and fine dining desserts and breads and artisan breads
Solid communication and interpersonal skills to collaborate effectively with team members, guests, and other stakeholders
Monitor and report on waste-tracking systems and portion control protocols
Ensure consistent quality, taste and presentation of all dishes served
Oversee goods receiving, ensuring all products meet quality standards and are processed through FIFO and systematic labeling procedures
Check the quality of the product and consistency at all times to meet standards
Oversee food preparation and production to maintain high standards during service
Coach and inform staff on new menus, methods, and special events and follow up on areas needing improvement
Supervise ordering, receiving, and storage of food supplies to maintain freshness and quality
Maintain proper kitchen documentation including temperature logs, cleaning schedules, and HACCP records
Ensure kitchen equipment is properly maintained and operational at all times
Drive continuous improvement in kitchen efficiency, workflow, and productivity
Handle guest feedback related to food quality and implement improvements when required