Executive Pastry Chef

Savannah, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

Job Description

La Vetta is a premier Italian dining establishment located in downtown Savannah, Georgia. It represents the latest culinary venture from Southern Cross Hospitality and is poised to become a standout destination for authentic yet innovative Italian cuisine. The restaurant is distinguished by its leadership under a chef who has earned the prestigious rating of one Michelin Star, signaling an exceptional commitment to quality, creativity, and culinary excellence. La Vetta’s approach to Italian food is not confined by tradition alone but expands its horizons through a modern global lens. This ensures a menu that emphasizes seasonal ingredients, innovative cooking methods, and sleek, artful plating, all designed to retain the true essence and tastes of Italy while appealing to a contemporary palate.

The restaurant values a team dynamic that is polished but welcoming, professional but warm, reflecting the essence of Italian hospitality. Every member of the team, from kitchen to dining room and bar, plays an integral role in creating an inviting experience for guests. As La Vetta prepares for its grand opening, it seeks dedicated hospitality professionals ready to contribute to this exciting and vibrant culinary journey.

The role of Executive Pastry Chef at La Vetta is central to this vision. This full-time position demands a passionate and highly skilled culinary leader responsible for all aspects of the pastry department’s operations. The Executive Pastry Chef will expertly manage the production schedules for bread, pasta, and dessert programs, ensuring technical precision and rigorous quality control at every stage. Oversight extends beyond creation to include financial management of the department through meticulous labor control and inventory management. This position offers a competitive salary commensurate with experience and is situated on-site at the restaurant’s location on 15 W Broughton St., Savannah, GA.

In this role, the Executive Pastry Chef will bring mastery in both modern and classical pastry and bakery techniques, including fine dining desserts, boutique pastries, and artisan breads. Communication and interpersonal skills are crucial for successful collaboration with the kitchen team, front-of-house staff, guests, and other stakeholders. Responsibilities include monitoring waste and portion control, ensuring quality and presentation meet the highest standards, and managing product receiving and inventory based on strict protocols like FIFO. The Chef will also oversee kitchen cleanliness, equipment maintenance, and adhere to health and safety standards such as HACCP.

Leadership is a key component, with duties including coaching and informing staff on new menu items and procedures, supervising ordering and storage, and implementing improvements driven by guest feedback and operational efficiency goals. Working in a fast-paced, high-standard culinary environment, the Executive Pastry Chef will leverage strong leadership, food safety expertise, and a passion for innovation to elevate La Vetta's pastry offerings and overall dining experience.

Job Requirements

Degree or higher national diploma in culinary hospitality or hotel preferred but not essential
proven experience in leadership roles within high-volume high-standard culinary operations
advanced proficiency in kitchen language inventory management and cost-control systems
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 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 or hotel 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 including boutique and fine dining desserts and 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 ensuring 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 menu new methods and special events and follow up on any issues 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 necessary improvements