Pastry Chef

$90,000.00 to $100,000.00 per year

Statement of Purpose:

The Pastry Chef is responsible for the preparation, baking, and finishing of all bread, cookies and other specified baked good in accordance with specified Jean-Georges' quality standards and specifications. The Pastry cooks must also maintain the organization, cleanliness, and sanitation of work areas and equipment. The Pastry Cooks must ultimately uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.

• Create custom desserts from recipes and oversee the preparation of all baked goods.
• Experience with baking pastries, wedding cakes, tarts, pies, cookies, and candy
• Solid understanding of pastry and baking tools and equipment
• Excellent pastry and cake decorating skills.
• Maintain cleanliness of the kitchen, making sure all equipment is sanitized.
• Keep accurate customer and volume records.
• Assist in the design and layout of new menu proposals and products.
• Maintain and order food inventory, including fresh produce, dairy products, and produce.

Required Skills & Abilities

Minimum five years of experience as a Pastry Chef, Deep knowledge of Classic and modern Pastry and Baking Art, with Up-to-date modern trends, Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Ability to multi-task and meet multiple deadlines. Ability to work successfully in a fast-paced environment. Ability to produce recipes within corporate specifications. Ability to calculate, analyze, and troubleshoot P&L, i.e., food, labor, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen. Working knowledge of POS systems. Availability to work weekends, holidays and flexible schedule.