About Not a Bakery
What began as a commissary kitchen supporting Twelve, Evo Kitchen + Bar, The Good Table, and Douro has grown into its own brand: Not a Bakery (NAB). Part of the Prentice Hospitality Group, NAB was created to support the group’s restaurants while developing a distinctive identity rooted in craftsmanship and creativity.
Today, NAB wholesales to select purveyors and offers seasonal retail service from a food trailer in Portland, Maine. Built on a foundation of culinary craft, NAB focuses on producing exceptional breads and pastries that honor classic techniques while embracing thoughtful innovation. Our team is committed to maintaining the highest standards of quality and consistency while fostering a collaborative, respectful, and growth-oriented workplace.
Position Summary
The Pastry Chef is responsible for leading the pastry program and overseeing the preparation, production, and presentation of all desserts, breads, and baked goods. This role ensures the highest standards of quality, consistency, and creativity while managing daily pastry operations, maintaining food safety standards, and supporting the development of the pastry team.
Key Responsibilities
Lead and oversee daily pastry production including desserts, breads, pastries, and specialty baked goods
Develop and maintain dessert and pastry menus that reflect seasonality, creativity, and consistency
Ensure all pastry items meet quality, presentation, and recipe standards
Manage pastry station operations during service and production periods
Supervise, train, and mentor pastry cooks and kitchen staff
Maintain proper food safety, sanitation, and kitchen cleanliness standards
Manage ordering, inventory, and proper storage of pastry ingredients
Monitor food costs, minimize waste, and maintain efficient production practices
Collaborate with the culinary team to ensure menu cohesion and support overall kitchen operations
Maintain a positive, organized, and professional kitchen environment
Qualifications
Previous experience as a Pastry Chef, Pastry Sous Chef, or senior pastry position preferred
Strong knowledge of baking techniques, pastry production, and dessert plating
Experience developing recipes and managing production schedules
Strong leadership, organization, and communication skills
Ability to work in a fast-paced kitchen environment
Passion for pastry, baking, and culinary craftsmanship
Physical Requirements
Ability to stand for extended periods of time
Ability to lift and carry up to 50 pounds
Ability to work early mornings, evenings, weekends, and holidays as needed
Benefits:
401(k) with employer match
Health insurance
Dental insurance
Vision insurance
Supplemental benefits
Employee discount
Free meals
Paid training
Why Join Us
At PHG, our work is guided by three core pillars: A Culinary Lens, Modern Service with Classic Values, and A Sense of Place. Food is our anchor — rooted in the terroir of Maine and executed with intention, discipline, and respect for craft. We deliver hospitality that is best in class, relationship-driven, and grounded in professionalism and care.
Our values — Expert, Nimble, Ambitious, Inclusive, and Timeless — shape how we operate every day. We bring deep expertise to our craft, move with agility, strive for excellence, foster welcoming environments for all, and build concepts designed to endure. Each of our restaurants is connected to its neighborhood and community, contributing meaningfully to Maine’s evolving hospitality landscape while creating lasting value for our guests and our teams.
We’re excited to meet passionate, dedicated individuals who want to grow with us. Apply today and become part of our amazing team!
