Executive Pastry Chef

We're Hiring: Head Pastry Chef at Rookies

Despite our name, we are absolutely not looking for a rookie.

Rookies is expanding, and we are looking for a veteran Head Pastry Chef with a minimum of 10 years of hardcore, in-the-trenches experience. We have a highly specific, ambitious vision for our bakery and pastry program, and we need a culinary leader who can take the founder's raw vision, translate it into flawless recipes, and scale it into a daily reality.

We don't just want someone who can follow a recipe—we want an operator, an R&D expert, and a kitchen leader who understands the science of baking and the logistics of high-volume production.

What You'll Be Doing:

• Vision to Reality (R&D): Work directly with the founders to conceptualize, test, and finalize a modern, high-end pastry and bakery menu. If the founder wants a specific texture or flavor profile, you know the exact formulation to make it happen.
• Production Leadership: Build and manage the daily production schedule. You will oversee everything from lamination and dough lamination to delicate entremets and viennoiserie.
• Quality Control & Scaling: Ensure that the croissant baked on a humid Tuesday looks and tastes exactly like the one baked on a dry Sunday. You will build the SOPs that make scale possible.
• Team Mentorship: Train our junior bakers (the actual rookies) to execute your standards flawlessly.

Who You Are:

• The 10-Year Veteran: You have a minimum of a decade of professional experience in high-level bakeries, patisseries, or luxury hospitality.
• The Scientist: You understand exactly how humidity, ambient temperature, and ingredient variations affect a bake—and you know how to pivot instantly when things go wrong.
• The Pragmatist: You balance Michelin-level aesthetics with D2C/retail operational efficiency. You know how to make beautiful pastries that can actually survive a display case or a delivery box.