Executive Pastry Chef

We are seeking a talented and driven Executive Pastry Chef to lead and elevate our pastry program. This role is responsible to work with Management on food sales, food and labor costs, hiring, employee retention, guest services and satisfaction, food quality, safety, cleanliness and sanitation. Overseeing all aspects of pastry production, menu development, team leadership, and maintaining the highest standards of quality and consistency.

Key Responsibilities:

• Ensure that all pastry food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the company.
• Assist in developing and implementing the menus including daily and seasonal specials.
• Supervise and train pastry and bakery staff on recipes and methods.
• Expedite service efficiently and effectively, maintain the proper pace and food quality.
• Understand and maintain all policies, procedures, standards, specifications, guidelines and training programs. Follow through with training and coaching to ensure that all policies and laws are followed.
• Achieve company budget objectives in sales, cost and profit.
• Achieve company goals in service, food quality, facility maintenance, sanitation and cleanliness through the coaching of employees.
• Fill in where needed to ensure that the guest experience is never compromised and their expectation of food and service are met and/or exceeded.
• Participate in all scheduled Management meetings to represent the pastry department, as well as to give and receive feedback and suggestions.
• Upkeep of all kitchen equipment and facilities with specific focus on the pastry department so that health and safety standards are met. Achieve this through maintenance programs and inspections.
• Follow scheduling and adjust as necessary to achieve labor cost goals.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.  

Working Conditions and Expectations:

• Work schedule requires weekends, holidays.
• Shifts will range from 10-12 hours.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Demonstrate teamwork in all areas of the restaurant.
• Work with a positive attitude in all types of situations.
• Strong, positive and respectful communication skills.
• Follow safety and sanitation rules and laws at all times.
• Always act in the best interest of the restaurant, fellow employees and guests.
• Create, maintain a positive, safe and productive working environment.
• Coaching and mentoring staff to develop a team and encourage promoting within.  

Qualifications:

• Proven experience as a Pastry Chef, with prior leadership experience required
• Strong foundation in classic and modern pastry techniques
• Highly organized with strong attention to detail
• Ability to lead in a fast-paced, high-volume environment
• Strong communication and team-building skills
• Passion for mentorship and developing talent