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Pastry Chef
Eunice
3737 Buffalo Speedway, Houston, TX
Pastry Chef at Eunice

Pastry Chef at Eunice

Eunice More Info

Full Time • Hourly (Based on Experience)
Expired on Oct 7, 2018

Sorry, this job expired on Oct 7, 2018. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details

At Eunice, our Pastry Chef must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. You have extensive product knowledge and knowledge / willingness to explore and use local ingredients with an individual culinary style that manifests in on-concept, innovative, scratch recipes.

Oversees all pastry management, supporting the Executive Chef and restaurant staff ensuring the standards are met. Specifically, oversees the food budgeting and optimizes food costs, maintains recipe standards, manages kitchen pantry and stock levels, develops relationships with purveyors, and orders supplies as needed in the restaurant. Prepares and produces menu items to recipe standards in a quick and efficient manner. Shows skills in garde manger, broiler, saucier and large quantity cooking. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Responsible for creative menu development, successful shift management, hiring, training, developing, retaining culinary talent. Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education. Maintains current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation). 

QUALIFICATIONS
High school diploma or GED is required. Culinary degree or equivalent experience required.  exas Food Handler Card and Texas Food Safety Management Certification required.  Must have five years’ experience as a pastry cook/chef, with at least two years’ experience in a fine dining operation.  Ability to stand and walk for periods of up to 8 hours. Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, well-groomed appearance and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency.  Hire, train, and develop team members. Ability to build a positive team around you and keep high employee morale among kitchen staff. You must be able to meet the physical demands of the position:  Mobility and dexterity to move/lift large, heavy objects up to 100 lbs.; able to stand and walk for periods of up to 8 hours; able to work in a hot environment and/or close-quarters; manual dexterity to include using kitchen utensils and handling food items.  Must be able to tolerate industry standard chemicals used for cleaning and sanitizing and be able to withstand a hot and/or close environment. Must be able to work at a fast pace, and to respond to visual and oral cues.

Eunice Restaurant Houston is proud to be an Equal Opportunity Employer

At Eunice Restaurant Houston we are committed to providing equal opportunity to all employees and applicants. Our policy is to recruit, hire, train, and reward employees for their individual abilities, achievements and experience without regard to race, color, religion, sexual orientation, age, national origin, disability, marital or military status.
Your Right to Work - In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification document form upon hire.


View Job Description

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Executive Chef-Partner Drake Leonards, in partnership with BRG Hospitality, has brought Eunice Restaurant and Raw Bar to Houston. Named affectionately after Leonards’ South Louisiana hometown, Eunice will offer a modern Cajun-Creole brasserie-style menu inspired by the flavors of his childhood.

The dishes at Eunice will reflect Leonards’ experiences working and cooking in New York under the tutelage of Daniel Boulud, in Germany’s Black Forest, and, of course, in New Orleans, where he spent nearly a decade in the kitchens of BRG Hospitality’s Restaurant August and Luke. The seasonally-inspired menus will marry European influences with the ingredients and foodways of the Gulf Coast; items will include a full raw bar featuring Royal Red Shrimp, Blue Crab, and oysters from the coasts of Louisiana and Texas; roasted seafood, such as Shellfish Roasted Oysters; and more substantial dishes such as New Orleans Style Gumbo, Crispy Bandera Quail, Texas Redfish Courtbouillon, and Slow Roasted Cochon de Lait. Seasonal tarts, pies and house-spun ice creams will complete the meal, and the restaurant will boast extensive beer and wine lists alongside a seasonally-curated cocktail menu.

With indoor and patio seating for approximately 125, Eunice will be located under a canopy of 100-year-old oak trees at 3737 Buffalo Speedway and will be open for lunch and dinner seven days a week, and brunch on Saturday & Sunday. Hours and full menus to come in the months to follow.

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