The Marlow Collective is seeking a Pastry Chef to join our opening BOH leadership team at a new restaurant project in Manhattan.

We are a values-driven organization working to advance a more equitable and sustainable food system for all. We are committed to providing caring, respectful workplaces, to sourcing seasonally, locally and organically and building supportive partnerships with our farmers and producers, and to creating meaningful experiences that celebrate and connect the communities we serve. We prioritize diversity in hiring and advancement, and a culture of inclusion and belonging.

Key Responsibilities:

• Partner with Executive Chef to lead the BOH team on pastry menu development, planning, and execution
• Work as part of the BOH management team to operate in accordance with achieving budgeted sales and operating costs, including actively engaging with monthly P&L statements and other financial tools to understand, and impact, sales and cost trends by:
• Organizing, scheduling, and monitoring staffing, workflow, and productivity in accordance with business demand to achieve budgeted labor costs
• Manage timecards, punch change requests, and time off requests
• Manage pastry kitchen food ordering, delivery, organization, storage, and inventory, including assessing and leading improvements on all SOPs and protocols for the above
• Costing all dishes to ensure accurate pricing prior to their addition to the menu
• Work as part of the BOH management team to establish a DOH protocol and enforce compliance:
  • Document daily, weekly, and monthly cleaning and maintenance routines and checklists
  • Help identify areas in need of repair and support the scheduling and completion of those repairs
• Work as part of the management team to:
• Develop and implement systems and processes that are effective, efficient, and compliant with all laws, regulations, and internal policies
• Continuously recruit top talent to build an agile, diverse, and committed team, including identifying opportunities for cross-training and trailing candidates to evaluate their competency and skill level
• Resolve conflict and employee performance issues through mediation, coaching and counseling, and progressive discipline
• Teach, train, and mentor with authenticity, empathy, and integrity to foster a culture of inclusion and belonging
• Participate in regularly scheduled meetings regarding the overall strategy and success of the business, including team meetings, quarterly financials, and HR trainings
• Work with the Executive Chef to establish and achieve clear individual performance goals

The Pastry Chef is regularly scheduled for a 5-day, 45-50 hour workweek, including weekends, but will occasionally be expected to work additional days during peak periods and/or to cover staffing shortages. 

While performing the duties of the job, the Pastry Chef is regularly required to stand and walk; reach with hands and arms; talk and hear; occasionally climb, balance, stoop, kneel, crouch. They must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40 pounds.