Pastry Chef

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Founded by philanthropist and arts patron Alice Walton, Crystal Bridges is a public non-profit charitable organization.

Position Title: Pastry Chef

Position Type: Full-Time

FLSA Classification:
Exempt

Department: Hospitality

Reports to:

Associate Director of Culinary Operations

Date Reviewed: 1.7.26

Crystal Bridges is a museum of American art located in Bentonville, Arkansas. We explore the unfolding story of America by actively collecting, exhibiting, interpreting, and preserving outstanding works that illuminate the American heritage and artistic possibilities. Founded by Alice Walton in 2005, the museum opened in 2011 and is a public, non-profit charitable organization with free admission.

The Momentary is a contemporary art space that opened to the public on February 22, 2020, in downtown Bentonville, Arkansas. The Momentary is a venue for the music, art, and food of our time, and a catalyst for creativity and economic vitality. An extension to Crystal Bridges, the Momentary is a ‘living room’ where community gathers to be inspired, connected, and joyful.

You belong here: make the most of this moment.

The Pastry Chef is responsible for the development, execution, and oversight of the dessert and pastry program for Quartz & Honey, a dessert café centered at the intersection of culinary arts and visual arts. This role is critical to the success of Quartz & Honey and will lead the creation of both rotating, exhibit-inspired sweets and permanent, signature compositions.

The Pastry Chef will directly oversee a Sous Chef and at least one line cook, collaborate closely with the Chef de Cuisines, FOH leadership, and the broader Hospitality team. In the long term, this position will support dessert preparation, presentation, and menu writing across campus, including institutional cafés and programming.

This position requires extensive knowledge and ability to make breads, pastry and confectionary; specifically Croissants, candies, and sweet desserts.

• Design, develop, and execute a refined dessert and pastry program for Quartz & Honey that reflects the intersection of Culinary & Arts.
• Create two internally defined categories of offerings: rotating “Exhibits or Interpretations” inspired by art, exhibitions, or celebrations, and “Compositions” or “Permanent Collection” items that remain available year-round with minor iterations.
• Lead daily pastry production, presentation, and quality standards, ensuring consistency, creativity, and excellence.
• Directly supervise and train pastry and line-level culinary staff, fostering skill development, accountability, and collaboration.
• Develop scalable, repeatable recipes using base formats with seasonal, regional, and museum-inspired variations.
• Maintain clear and recipe standards with the long-term goal of compiling a cookbook‑style collection.

• Collaborate with the Associate Director of Culinary and Director of Hospitality to inspire and align offerings with pastry menus.
• Partner with the Hospitality team to develop programming and special events centered around Quartz & Honey.
• Oversee and execute dessert production, plating standards, and menu development across campus as needed.
• Contribute to menu planning that balances creativity, operational efficiency, and guest engagement.
• Ensure food safety, sanitation, and organizational standards are consistently met.
• Other duties as assigned.

• Culinary degree or minimum of 5 years professional pastry experience.
• Must be able to read, analyze, and interpret common technical problems, financial reports, and documents.
• Must be able to work with basic mathematical concepts such as fractions, percentages, ratios, probability, and proportions.

• Advanced pastry training or specialization in desserts, entremets, laminated doughs, and candies.

• Strong creative vision,…