Empowered Hospitality is sourcing an Executive Pastry for a new opening, Tribeca!

ABOUT THE POSITION

The Pastry Chef is responsible for overseeing the operations of the pastry team while upholding the quality of the pastry program and restaurant standards. The Pastry Chef works in cooperation with management to ensure efficient restaurant operations.

Duties & Responsibilities 

● Arrive to work every day with a positive attitude, a willingness to learn, & prepared for the shift; Place all personal items in the proper designated areas
● Check in with your teammates and the manager upon arrival and before leaving to see if you can do anything for them
● Manage the creation, costing, testing and implementation of new recipes and new menu item developments
● Ensure proper inventory levels are maintained for facilitating restaurant operations
● Maintain positive and professional relations with vendors, including FOH and BOH staff
● Ensures consistent execution of company policies and procedures
● Complete weekly product orders, ensuring proper product amounts are maintained to limit waste/spoilage
● Follow waste tracking system, as directed by the CDC
● Inspect delivery of food to ensure product is of the highest level of quality
● Manage and assist the pastry staff in the procurement, production, preparation, and presentation of all food in a safe, sanitary work environment
● Ensure the clean and proper storage of goods within all kitchen areas, including dry storage, refrigerators, and freezers
● Maintain complete knowledge of products and specifications. This includes ingredients, descriptions, sourcing, brands, allergens, etc.
● Execute pastry menu items from start to finish. This includes but is not limited to the preparation of ingredients, cooking and plating of menu items
● Hire, train, supervise, manage, coach, counsel, and evaluate all members of the pastry team
● Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed
● Train all new hires on the expectations of the kitchen, recipes, quality and presentation required for each dish
● Collaborate with CDC for menu development, holiday items, special events and promotions
● Conduct line checks multiple times per day when on duty to ensure DOH compliance; 

Essential Functions
● Knowledge brand, culture, and product
● Must be able to lift, move, and carry heavy boxes (at least 50 lbs)
● Able to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions Occasional kneeling, bending, crouching, and climbing is required
● Available to work weekends, nights, and holidays per the needs of the business
● Able to perform essential job functions under pressure, maintain professionalism when working under stress
● Fluent in written and spoken English
● Must be reachable by email and able to communicate via phone as well
● Polished personal presentation; Grooming meets company standards outlined in the Employee Handbook
● Knowledge of workplace safety procedures and New York State Department of Health standards for bar and food service Work and Education Experience
● 3+ years of experience in an upscale, high-volume restaurant environment 

Preferred Experience:

• Minimum 1-3 years’ experience running a high-volume, scratch-kitchen restaurant
• Knowledge and skills in analyzing P&L statements and overall financial performance
• Opening experience a PLUS
• Culinary Arts Degree Preferred
• ServeSafe Certified