Pastry Chef

Art and Wellness Enterprises•Bentonville, AR

8d•Onsite

About The Position

The Pastry Chef is responsible for the development, execution, and oversight of the dessert and pastry program for Quartz & Honey, a dessert café centered at the intersection of culinary arts and visual arts. This role is critical to the success of Quartz & Honey and will lead the creation of both rotating, exhibit-inspired sweets and permanent, signature compositions. The Pastry Chef will directly oversee a Sous Chef and at least one line cook, collaborate closely with the Chef de Cuisines, FOH leadership, and the broader Hospitality team. In the long term, this position will support dessert preparation, presentation, and menu writing across campus, including institutional cafés and programming. This position requires extensive knowledge and ability to make breads, pastry and confectionary; specifically Croissants, candies, and sweet desserts.

Requirements

Minimum education: Culinary degree or minimum of 5 years professional pastry experience.
Must be able to read, analyze, and interpret common technical problems, financial reports, and documents.
Must be able to work with basic mathematical concepts such as fractions, percentages, ratios, probability, and proportions.
Must be organized and clean.
Pastry production
Dessert production
Confectionary production
Menu development
Leadership and staff supervision
Recipe documentation
Collaboration across departments
Adaptability in a dynamic, guest-focused environment.
Ability to stand and walk for extended periods during production and service times.
Ability to bend, reach, twist, and perform repetitive hand and wrist motions required for pastry and confectionery work.
Ability to lift, carry, and move items weighing up to 50 pounds , including bags of flour or sugar, small equipment, and food products.
Ability to work in a kitchen environment with exposure to heat, cold, humidity, and noise.
Manual dexterity sufficient to perform detailed pastry work, including piping, decorating, finishing, and sugar or chocolate work.
Visual acuity to evaluate food quality, presentation, and color consistency.

Nice To Haves

Preferred education: Advanced pastry training or specialization in desserts, entremets, laminated doughs, and candies.
Preferred training and traits: Strong creative vision, technical pastry skills, attention to detail, and the ability to translate artistic inspiration into edible form.

Responsibilities

Design, develop, and execute a refined dessert and pastry program for Quartz & Honey that reflects the intersection of Culinary & Arts.
Create two internally defined categories of offerings: rotating “Exhibits or Interpretations” inspired by art, exhibitions, or celebrations, and “Compositions” or “Permanent Collection” items that remain available year-round with minor iterations.
Lead daily pastry production, presentation, and quality standards, ensuring consistency, creativity, and excellence.
Directly supervise and train pastry and line-level culinary staff, fostering skill development, accountability, and collaboration.
Develop scalable, repeatable recipes using base formats with seasonal, regional, and museum-inspired variations.
Maintain clear documentation and recipe standards with the long-term goal of compiling a cookbook-style collection.
Collaborate with the Associate Director of Culinary and Director of Hospitality to inspire and align offerings with pastry menus.
Partner with the Hospitality team to develop programming and special events centered around Quartz & Honey.
Oversee and execute dessert production, plating standards, and menu development across campus as needed.
Contribute to menu planning that balances creativity, operational efficiency, and guest engagement.
Ensure food safety, sanitation, and organizational standards are consistently met.
Other duties as assigned.