Executive Pastry Chef - Glen Eyrie

PRIMARY PURPOSE  

The Executive Pastry Chef shall serve The Navigators and fulfill the responsibilities listed below in the spirit of The Navigators’ calling, values, and purpose: to advance the Gospel of Jesus and His kingdom into the nations through spiritual generations of laborers living and discipling among the lost. 

This position provides leadership and full oversight of all pastry and baking operations. The Executive Pastry Chef is responsible for menu development, recipe creation, ordering and inventory management, and ensuring consistency in quality and presentation for all dessert offerings. This role supervises pastry staff, manages scheduling and labor, and ensures compliance with safety, sanitation, and operational standards while fostering creativity and excellence in all pastry production. 

ESSENTIAL FUNCTIONS 

• Lead and oversee all pastry and baking operations, ensuring consistent quality, presentation, and execution across all services. 

• Develop, test, and implement creative dessert menus, recipes, and seasonal offerings that align with Glen Eyrie standards. 

• Supervise, coach, and evaluate pastry staff, ensuring high performance, proper training, and compliance with HR requirements. 

• Manage ordering, inventory, and product requisition to maintain appropriate stock levels and control costs. 

• Approve employee time, create staff schedules, and manage labor to support operational efficiency. 

• Oversee daily pastry production for à la carte service, banquets, and special events. 

• Ensure adherence to food safety, sanitation, and cleanliness standards in compliance with Colorado Department of Health, Ministry standards, and other regulatory requirements. 

• Establish and maintain standardized recipes, portion controls, and cost controls to support quality and financial performance. 

• Lead departmental planning, budgeting, and execution of pastry-related operations and events. 

• Utilize property management and operational systems to support scheduling, reporting, and departmental functions. 

• Assist with establishing and maintaining Standard Operating Procedures (SOPs) and coordinate with Sales and Planning for exceptions. 

Additional Responsibilities  

• Participate in Navigators’ on-site learning and development events, Cultural Development and Diversity trainings, or other non-Navigator developmental events as appropriate. 

• Participate in annual processes, such as the organizational Plan and Progress Review (PPR), Engagement Survey, Reaffirmation of the Navigators Code of Conduct, Calling-Core Values-Vision, Statement of Faith, Driver’s Authorization, and other releases as required. 

• Approve and Submit time worked on a daily basis through the Workday Time Tracking system. 

• Other job-related duties as assigned. 

MINIMUM AND PREFERRED QUALIFICATIONS  

Spiritual: Belief in and adherence to the Statement of Faith and Mission of The Navigators. 

Experience: 3–5+ years of progressive pastry experience, including leadership or supervisory responsibilities. Experience with menu development, inventory management, cost control, and team management required. 

Communication & Leadership: Excellent interpersonal and communication skills including verbal & written, to create understanding and build strong working relationships required.  

Education: Associate's degree in pastry arts or related field preferred; HS Diploma or GED equivalent required. 

Compensation Range: $21.50-$24.00 hourly

Benefits: High-Deductible Health Plan: Medical, Dental, Vision, HSA, FSA, Life Insurance, Disability, EAP, 401a and 403b retirement options. Up to 15 paid holidays per year, accumulating PTO (vacation, sick, personal). For detailed information, visit navbenefits.org.