Head Pastry Chef

Longueville Manor is the 1st and only 5 red star Hotel, with one Michelin key in the Channel Islands. It is situated a mile to the east of St. Helier, the capital of the Island of Jersey. The island is fringed with miles of sandy beaches and is frequently blessed with the longest hours of sunshine in the UK. Set in 17 acres of parkland, this 13th century Norman manor house has been lovingly restored and run as a hotel by the Lewis family for over 75 years.

Today, the hotel has 23 double rooms, 4 suites and a 2 bedroom cottage, with a 3AA rosette restaurant, which enjoys a strong local following as well as an international reputation and is the only Relais & Châteaux member in the Channel Islands.

Longueville Manor is Jersey's only AA Five Red Star hotel and a proud member of Relais & Châteaux. Renowned for exceptional hospitality and award-winning cuisine, we are passionate about creating unforgettable dining experiences using the finest seasonal ingredients and outstanding culinary craftsmanship.

We are seeking an exceptional Head Pastry Chef to lead our pastry kitchen with creativity, precision and passion. This is a unique opportunity to shape the pastry offering of one of the Channel Islands' leading luxury hotels, inspiring a talented team while creating desserts, breads, ice creams and pâtisserie that reflect the highest standards of fine dining.
 

The Role

As Head Pastry Chef, you will lead the pastry department, taking full responsibility for its daily operation, culinary direction and continued success.

Working closely with the Head Chef & Executive Chef, you will create innovative seasonal desserts and bakery items, maintain exceptional standards of quality and consistency, develop your team and ensure the pastry kitchen operates efficiently, safely and profitably.

This is a hands-on leadership role requiring exceptional technical ability, creativity, organisation and a genuine passion for developing people.

Culinary Leadership

• Lead the pastry kitchen, ensuring every product reflects the exceptional standards of Longueville Manor.
• Create, develop and refine seasonal dessert menus in collaboration with the Executive Chef.
• Produce outstanding pâtisserie, breads, chocolates, petits fours, ice creams and plated desserts.
• Maintain consistency in flavour, presentation and quality across every service.
• Champion innovation while respecting classical pastry techniques.
• Continually review and improve recipes to enhance guest experience and operational efficiency.

Kitchen Operations

• Organise and manage the daily operation of the pastry section.
• Plan production schedules to ensure efficient service and minimise waste.
• Monitor stock levels and manage ordering of pastry ingredients.
• Ensure effective stock rotation and food cost control.
• Drive commercial performance through efficient use of ingredients and labour.
• Identify opportunities to improve profitability without compromising quality.
• Ensure all pastry equipment is maintained and used safely.
• Take responsibility for the quality and storage of all fruit, dairy and pastry ingredients.

Team Leadership & Development

• Lead, inspire and develop the pastry brigade.
• Recruit, train, coach and mentor pastry chefs, apprentices and junior team members.
• Create a positive, supportive and high-performing working environment.
• Conduct regular performance reviews and identify learning and development opportunities.
• Work closely with the Executive Chef and HR on recruitment, succession planning and career development.
• Lead by example, promoting professionalism, teamwork and excellence every day.

Quality & Innovation

• Ensure every pastry product consistently exceeds guest expectations.
• Maintain recipe consistency, production standards and presentation guidelines.
• Keep up to date with emerging pastry trends, techniques and seasonal ingredients.
• Encourage creativity and innovation throughout the pastry team.
• Contribute ideas for tasting menus, Afternoon Tea, special events and seasonal promotions.
• Develop signature desserts that enhance the reputation of Longueville Manor.

Commercial Excellence

• Manage food costs, labour and wastage within agreed budgets.
• Monitor stock levels and ordering to maximise efficiency.
• Analyse sales trends and recommend new products and menu improvements.
• Work closely with senior management to ensure the pastry department contributes to the commercial success of the hotel.

Standards, Compliance & Food Safety

• Maintain exemplary standards of hygiene, cleanliness and organisation.
• Ensure compliance with all Food Safety, HACCP, Health & Safety and Fire Safety procedures.
• Oversee the safe operation and maintenance of pastry equipment.
• Ensure all food is stored, labelled and handled correctly.
• Maintain impeccable personal presentation and ensure the pastry team reflects the standards expected of a five-star kitchen.

Work life balance, great team work, and together as one. We nurture talent and develop skills. This is a perfect role for someone with ambition and drive. 

• 40 hours over a 5-day week
• Paid overtime.
• Monthly tips
• Birthdays as an additional day off
• Investment in your development
• Free meals on duty
• Uniforms provided and laundered
• Staff rates at Relais & châteaux properties worldwide
• Staff rates on staycations, spa treatments and in our renowned restaurant
• Discounts on local businesses
• Additional paid day off for your birthday 
• Christmas 2026 as Holidays
• Opportunities to progress and develop your career.

** https://longuevillemanor.pinpointhq.com/opportunities**