Greystone Cafe, Bakery, and Provisions – Pastry Chef

Greystone is a neighborhood café, bakery, and provisions shop in the South End of Boston. 

We are obsessed with good atmosphere, standout food, exceptional coffee, genuine service, and smart business. As a neighborhood café, we have the opportunity to set the tone for someone’s day, and we don’t take that lightly. 

We pride ourselves on quality products, offering coffee sourced ethically directly from farmers, cooking up delicious baked goods, gourmet sandwiches, and hearty salads in-house, and selling small-batch pantry goods made by local masters of their craft. 

We have a team of thoughtful, passionate, hard-working, over-achievers, and would love for you to join us!


This is a unique opportunity to be part of the fabric of Greystone—helping to shape, and run the pastry program at the café. It is a good fit for a self-starter, someone who cares deeply about their work and product, and someone who is willing to go above and beyond. Current offerings include croissants, galettes, scones, muffins, cookies, loaves, and more. 

The Greystone Pastry Chef will be in charge of all bakery operations and production at the café. Partnering closely with the owners and management, they will have the opportunity to expand and tweak the menu, develop recipes, establish the production schedules, hire, and manage their staff. This includes both baked goods and provisions items. They are responsible for the execution of all bakery items at Greystone, as well as the execution and management of catering orders. 

The Pastry Chef will play a critical role in developing a culture that sets a high standard of quality for our food, that fosters creativity and contribution among BOH employees, and that responds nimbly and effectively to demand from our customers.

We are looking for someone who embodies the ethos of Greystone, and who is excited to truly partner with us in developing and operating the food program at Greystone!


  • Develop + Manage Bakery Program
    • In partnership with the owners and management, the Pastry Chef is responsible for the bakery menu (including provisions items) and operationalizing it
    • Develop, test, and refine recipes
    • Implement quality control
    • Lead seasonal creations, use creativity to develop new menu items, continually test new things
  • Lead and manage catering program
    • Build upon current catering program to offer a robust, systematized catering program, including:
      • Menu of offerings
      • Operational plan for execution 
    • Responsible for catering packaging design and ordering
    • Respond enthusiastically to customer requests, always trying to meet the market
  • Bakery Operations
    • Manage relationships with suppliers 
    • Maintain food + labor costs
    • Place bakery orders
    • Develop and implement strategies to improve key metric areas (COGS, waste, customer satisfaction, etc.) 
  • BOH Management
    • Interview and hire bakery employees
    • Organize and supervise shifts as needed
    • Train new and current staff as needed; responsible for ongoing staff development
    • Create, foster, and maintain a positive work environment, reinforcing the specific culture that is Greystone
    • Oversee cleanliness of the food operation
    • Maintain health code standards, ensure compliance with sanitation and safety regulations
    • Practice allergen precautions and procedures
  • System Creation + Management
    • Continuously build on what exists to ensure we have the documentation and systems necessary to run a smooth operation. This includes:
      • Production schedule w/shift responsibilities
      • Par lists
      • Inventory management system
      • Ordering system
      • Recipes documented and accessible
      • Opening + closing procedures
      • Cleaning procedures


  • 2+ years of baking experience a must
  • Comfort and passion for baking
  • Strong leadership skills + self-motivated 
  • Positive “can-do” attitude—we’re looking for a “yes” person!
  • Strong recipe development and production management skills
  • Able to manage and maintain a fast-paced work environment, acting as a team-player and staying calm under pressure
  • Ability to maintain a clean, safe, allergen-aware bakery and kitchen
  • Flexible availability
  • ServSafe certified (not required, but a plus)
Employment Type(s): Full Time
Base Pay: $60-65k/year

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