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Joint Venture Restaurant GroupMore Info

Full Time • Salary (Based on Experience)
Expired: Sep 15, 2019

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Requirements

3 years


Job Details
James Beard Award-winning Chefs Jon Shook and Vinny Dotolo are seeking a hard-working Pastry Chef for Carmelized Productions in their production / commissary kitchen. The ideal candidate has experience both in managing a team, executing on-site events and high-volume restaurants or commissary kitchens as well as the ability to maintain and develop unique pastry and dessert programs at each restaurant.
 
This role has much opportunity for growth as the pastry program is constantly evolving.
 

The Pastry Chef of Carmelized Productions & Commissary Kitchen is expected to accomplish: 

  • Consistently maintain a high level of cleanliness in the pastry area
  • Assist in administrative duties for the back of house
  • Collect and input all pastry related invoices
  • Update Prime Cost Log with accurate pastry data
  • Maintain all ordering, processing, menu costing, and maintain an appropriate food cost as agreed upon by upper management.
  • Take ownership of all proper receiving processes; all product should be up to the standards of the restaurant
  • Always should be ahead of seasonal changes
  • Continually test and develop new pastries and desserts
  • Ensure that there is never excessive overtime unless otherwise approved by upper management
  • Oversee hiring and firing of pastry staff.
  • Write effective and fair schedules.
  • Perform semi-annual reviews for pastry staff and Sous chef(s)
  • Address any maintenance issues as soon as they arise and properly communicate those issues.
  • Quality control and consistency in product to meet company's high standards.
  • Attend off-site events, as needed.
  • Other duties as assigned.

Qualifications:

  • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Maintain an up to date Manager ServSafe certification.

FLSA Status: Exempt

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.


Compensation details

Healthcare available; dining discounts at all sister restaurants


Required Skills

Bread making

Cake Making

Cake decorating

Catering

Cost Optimization

Ice Cream/Sorbet

Menu / Recipe Development

Pastry Commissary

Pastry Menu Development

Pastry Plating

Pastry Production

Pastry Program Management

Petit Fours/Mignardises

Servsafe Certified

Staff Education / Motivation

Time Management

Viennoisserie

Food Safety Knowledge

Social Media

Read more

View Job Description

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Restaurant Group

Part of Joint Venture Restaurant Group