Pastry Chef

We are seeking a talented and experienced Pastry Chef to lead the pastry program across our three American Airlines and British Airways lounges at JFK Terminal 8. This role is responsible for developing, producing, and maintaining a consistent, high-quality pastry offering that reflects the premium hospitality standards of our lounges.

The Pastry Chef will oversee all aspects of pastry production across the Chelsea, Soho, and Greenwich lounges, balancing creativity, operational efficiency, consistency, and food cost management. Working closely with the Executive Chef, culinary leadership, and lounge management teams, this individual will establish production standards, develop seasonal offerings, and ensure that every pastry, dessert, and baked good meets the expectations of a premium airport hospitality experience.

The ideal candidate combines strong technical pastry skills with leadership, organization, and the ability to manage production across multiple outlets in a fast-paced, high-volume environment.

What You’ll Do: Pastry Program Leadership

• Oversee the pastry program across all three AABA lounges, ensuring consistent quality, presentation, freshness, and execution across locations.

• Develop and maintain a refined selection of pastries, desserts, breads, and baked goods appropriate to each lounge’s service style and guest expectations.

• Create seasonal menus and introduce new products that enhance the guest experience while maintaining operational practicality.

• Establish standardized recipes, production specifications, portion sizes, plating and display standards, and quality-control procedures.

• Ensure pastry displays are consistently replenished, visually appealing, properly labeled, and maintained throughout service.

• Identify opportunities to elevate the pastry offering through improved techniques, presentation, flavor profiles, and product variety.

Production and Operational Management

• Plan, coordinate, and oversee daily pastry production to meet projected passenger volumes and service requirements across all three lounges.

• Develop production schedules, prep lists, and par levels to ensure product availability while minimizing waste and overproduction.

• Ensure accurate ingredient scaling, proper execution of recipes, and consistent results across production batches and locations.

• Coordinate production and distribution between kitchens and lounges as needed, maintaining appropriate transport, storage, and temperature controls.

• Monitor product quality, freshness, shelf life, holding conditions, and presentation throughout the service day.

• Maintain organized pastry production areas, equipment, storage spaces, and ingredient inventories.

• Manage ingredient ordering, inventory control, product rotation, and waste tracking in collaboration with culinary and purchasing teams.

• Monitor food costs and product utilization while maintaining the quality standards expected of a premium lounge environment.

Team Leadership and Development

• Provide hands-on leadership, coaching, and technical guidance to pastry cooks and culinary team members involved in pastry production.

• Establish clear expectations for production standards, recipes, cleanliness, organization, and accountability.

• Train team members on pastry techniques, finishing methods, portion control, presentation, and food safety.

• Evaluate team performance, identify development opportunities, and promote a culture of continuous improvement.

• Collaborate with executive chefs, sous chefs, and lounge managers to align production priorities with daily operations and special events.

• Maintain effective communication across all three locations to ensure consistency, coordination, and timely execution.

Food Safety and Quality Assurance

• Ensure compliance with all applicable food safety, sanitation, allergen management, and workplace safety standards.

• Maintain accurate labeling, dating, storage, cooling, and temperature-control procedures.

• Ensure proper handling and segregation of allergens and adherence to established food safety protocols.

• Conduct regular quality checks and production-area inspections to maintain readiness for internal audits, client visits, and health inspections.

• Ensure pastry equipment and work areas are cleaned, maintained, and used in accordance with established procedures.

Collaboration and Guest Experience

• Partner with culinary leadership to align pastry offerings with the overall food program and the distinct needs of each lounge.

• Work with lounge operations teams to ensure pastry presentation complements buffet displays and the overall guest experience.

• Support VIP services, special events, seasonal celebrations, and other bespoke culinary requests.

• Remain informed about current pastry trends and techniques, identifying opportunities to enhance the program without compromising consistency, cost, or operational efficiency.

• Attend scheduled shifts reliably, demonstrate professionalism, and perform other duties as assigned based on business needs and client requirements.

What You Bring

• 4–5 years of progressive pastry or baking experience, preferably in upscale hotels, fine-dining restaurants, luxury hospitality, or high-volume foodservice operations.

• Previous experience leading a pastry team or overseeing pastry production across multiple outlets is strongly preferred.

• Culinary or pastry arts education preferred; equivalent professional experience will be considered.

• Strong technical knowledge of pastry production, baking, breads, laminated doughs, cakes, tarts, cookies, creams, fillings, plated desserts, and finishing techniques.

• Proven ability to develop recipes, standardize production, and maintain consistent quality across multiple locations.

• Experience with production planning, inventory management, food cost control, and waste reduction.

• Strong leadership and communication skills, with the ability to train, coach, and hold team members accountable.

• Excellent organizational skills and the ability to manage competing priorities in a fast-paced, high-volume environment.

• A strong eye for detail, presentation, and product quality.

• Working knowledge of food safety, sanitation, allergen management, and proper food handling procedures.

• Flexibility to support operational requirements across three lounges, including early production schedules and changing passenger volumes.

• A hands-on approach, strong work ethic, and commitment to delivering a consistently elevated guest experience.

What We Offer

• A leadership opportunity to shape and elevate the pastry program across three premium international airline lounges.

• A collaborative and supportive work environment with opportunities for professional growth and advancement.

• Access to ongoing training and development opportunities.

• A comprehensive benefits package supporting you and your family, which may include paid time off, holidays, medical, dental, vision, tuition reimbursement, 401(k), and employee discount programs.

• Depending on location and eligibility, additional site-specific benefits may include shift meals, uniforms, safety shoes, transportation support, and/or parking.

Our Commitment

At SodexoMagic, we believe great hospitality begins with great people. We are committed to fostering an inclusive workplace where employees can develop their skills, contribute their ideas, and take pride in the work they do. Join us in delivering a memorable and consistently exceptional experience for every guest we serve.