The Pastry Chef is responsible for supervising the production of food at all Pastry stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control. He/she should have accurate knife and pastry production skills, the ability to read and follow recipes and standards, train employees, and maintain health department, food quality, and company standards.

We are looking for a self-starter, who can contribue their creativity to our seasonally revolving menu and continue to grow our pastry program. 

Responsibilities Include:

• Managing all aspects of the pastry operation
• Menu development
• Production and mise en place for service
• Orders and inspects for quality all food and beverage items necessary for the production of the finished menu items
• Oversees food production for all pastry stations
• Tracking food costs as requested
• Purchasing of maintenance/cleaning supplies
• Maintain budgeted labor costs. Controls overtime
• Maintain budgeted food costs. Controls waste
• Oversees food production for all pastry stations