Pastry Chef
Posted 21 Sep 2026
Advertised as “Executive Pastry Chef”
BranchFactor Summary
The original posting with the fluff stripped out
- Management level
- People management
No salary listed for this role.
About The June
The June is a next-generation hospitality company, community, and private members club, creating an elevated and modern experience of belonging in previously overlooked US markets. Our mission is to create unexpected and exceptional experiences in unique spaces.
The June's flagship club in Jacksonville, Florida, one of the fastest growing economies in the US, represents the first step in our mission to build membership clubs for cities of the future.
The June is backed by a global team of seasoned hospitality professionals, designers, and operators, and is dedicated to enriching members' lives through a focus on community, hospitality, design, and memorable experiences.
About the Role
The June is seeking a skilled, detail-oriented Pastry Chef to lead our dessert and baking program. This role is responsible for the quality, consistency, and presentation of all pastry, bread, and dessert offerings across the club's outlets, working closely with the Executive Chef to uphold the culinary standard members expect from The June.
The ideal candidate is a precise, creative baker who thrives under pressure, holds a high bar for craft and presentation, and takes ownership of every dessert and baked good that leaves the kitchen.
Key Responsibilities
Pastry Operations
- Execute desserts, pastries, breads, and baked goods to recipe and presentation specifications with consistency across every shift.
- Manage the pastry station during service, maintaining pace, quality, and communication with the pass.
- Prep proactively — doughs, batters, components, and mise en place — to ensure the pastry program is service-ready ahead of each shift.
- Maintain rigorous cleanliness, organization, and food safety standards throughout the pastry kitchen.
- Monitor freshness and quality of finished products, flagging issues before they reach the pass or dining room.
Menu & Program Development
- Partner with the Executive Chef on seasonal dessert menu development, plating, and presentation.
- Develop and standardize recipes for consistency across shifts and staff.
- Create custom desserts for private events, member celebrations, and special occasions as requested.
Team & Training
- Train and mentor kitchen staff on pastry technique, station setup, and standards.
- Support the Executive Chef and Sous Chef in maintaining a disciplined, respectful kitchen culture.
- Communicate clearly and calmly with FOH during service to ensure smooth dessert timing.
Business & Inventory Support
- Assist with inventory counts, ordering, and receiving for pastry and baking ingredients.
- Minimize waste through proper portioning, storage, and rotation practices.
- Monitor costs on high-value ingredients (chocolate, dairy, specialty items) and flag overages.
Requirements
Who You Are
- A precise, detail-oriented baker who takes pride in consistency and presentation.
- Calm and focused during high-pressure service.
- A team player who supports and elevates those around you.
- Committed to cleanliness, safety, and craft.
Qualifications
- 3+ years of professional pastry experience in fine dining, upscale casual, or private club environments.
- Strong technical skills across baking, plated desserts, and confection work.
- Working knowledge of kitchen safety, sanitation, and food handling regulations.
- Current food safety certification (or ability to obtain upon hire).
- Flexibility to work evenings, weekends, and holidays as required by the service schedule.
Preferred Experience
- Experience within a private membership club or Michelin-caliber kitchen.
- Familiarity with French pastry technique.
- Experience developing seasonal or event-specific dessert menus.
Key Competencies
- Technical skill and consistency
- Creativity and presentation
- Composure under pressure
- Attention to detail
- Cleanliness and food safety discipline
- Clear communication