The Pastry Chef will manage and support the Baking and Pastry operations. Supervise all baking/pastry staff in preparation of all pastry and baking goods as well as their garnishment and presentation. Responsible for assisting in menu planning and development and cost control. Above all, must actively embody, inspire and teach the culture to all employees.

 In this position you are required to be flexible, business minded, and exude sincere hospitality to all.

Responsibilities and duties include but are not limited to the below:

• Overseeing general pastry and baked goods (including breads) production and delivery
• Providing input to Executive Chef for pastry and dessert menus
• Controlling food and labor costs
• Assisting with inventory and purchasing procedures
• Maintaining updated and accurate recipes and costing for all dishes
• Monitoring the kitchen’s overall progress, service, and team work daily
• Identifying training needs in line with the departmental training plan
• Maintaining the cleanliness of the kitchen area and directing necessary employees to do so as well
• Promoting teamwork and quality service through daily communication and coordination with the rest of the restaurant.
• Assisting Chef de Cuisine in sourcing supplies and equipment and ensure best quality and prices
• Utilizing leadership skills and motivation to maximize employee productivity and satisfaction

The ideal candidate will have the following:

• 3+ years experience required as a Pastry Chef in an upscale, fine dining environment
• Degree or certificate in culinary arts preferred with a focus in baking and pastry
• Full knowledge of pastry techniques and principals concerning starches, fats, sugars, liquids, eggs, chocolates, and flavorings
• Must be fluent in English and helpful to be conversational in Spanish
• Ability to demonstrate leadership skills; inspires and motivates others to perform well
• Clear, strong verbal and written communication skills
• Ability to prioritize, organize, and delegate work assignments
• Understanding local health and safety requirements; ability to ensure that Department of Health standards are upheld
• General knowledge of food preparation methods and culinary terminology
• Proficient in restaurant finances and recordkeeping (P&L /budget/food & labor costs)
• Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis and make business recommendations to ensure costs are in line with budgets
• Capable of working independently and in a team environment; balances team and individual responsibilities
• Proficient in Restaurant Operating Systems, ie: Micros, time keeping systems, payroll
• Understanding of human resources practices/policies/procedures
• Ability to work nights, weekends, holidays
• Capability to stand for prolonged periods of time
• May be required to work in very warm or cold conditions for an extended period of time

 What we can offer you:

• Medical, Dental, Vision Insurance options for full time employees
• Paid Time Off, increases with length of service
• Daily family meal provided
• Team outings, trainings, and speakers
• Flex spending options (medical, transit, parking, dependent care)
• Bi-monthly restaurant dining vouchers ($1,080 annual value)                       

Physical Demands

 The physical demands described here are representative of those that are to 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; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.

Craft is an EEO Employer