Pastry Chef

The Pastry Chef will provide hands-on leadership for their kitchen while maintaining a focus on delivering seamless guest experiences. They will provide inspiration, development, support and motivation to their team, creating a positive environment that encourages ownership, effectiveness, and accountability. This role has an emphasis on food safety and safeguards excellent quality and top performance. They will attract and retain diverse talent while meeting or exceeding business results.  As a role model, the Pastry Chef must be able to quickly assess changing priorities, reallocate resources, and lead the team with clarity and confidence to ensure consistent execution regardless of business levels.

Responsibilities:

• Collaborates with senior leadership to develop and create innovative desserts highlighting Disney IP and guest needs.

• Designs and implements a wide range of pastries, bread, cakes, and desserts for various dining areas and special events.

• Maintains and demonstrates knowledge of food and beverage trends within the hospitality industry.

• Leads and develops direct reports who oversee daily operations, setting clear expectations for performance, accountability, and team engagement.

• Conducts consistent, structured one-on-one meetings with leaders focused on their career development and line of business goal alignment.

• Coordinates the production process, ensuring consistency, freshness, and presentation of all pastry items.

• Monitors monthly inventory, par levels, spoilage, and supports environmental efforts.

• Champions change with creative thinking and vision to drive business results.

• Analyzes information and evaluates ambiguous situations to choose the best solution.

• Ensures compliance with food safety regulations and upholds sanitation standards.

• Cultivates an environment where Cast feel included, trusted, empowered, and recognized.

• Establishes strong relationships among Cast, leaders, peers, and direct reports.

• Ensures proper maintenance and cleanliness of equipment and facilities.

• Educates Cast on seasonal products, culinary styles and techniques, industry trends, and special dietary needs.

Required Qualifications

• Minimum five years of culinary management experience managing a team.

• Ability to work and lead effectively in a fast-paced environment.

• Flexibility in scheduling, including evenings, weekends, and holidays as needed.

Desired Qualifications

• Experience leading in a unionized environment.

• Experience leading leaders including coaching and development.

• Food Safety Certification

• Culinary degree or relevant certification from a culinary institute is preferred.

The hiring range for this position in Orlando, FL is $83,100 to $111,200 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate’s geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.