Executive Pastry Chef

Chef Daniel Boulud is seeking a capable individual who is enthusiastic about pastry to join our culinary brigade as an Executive Pastry Chef.

We are looking for a passionate individual with a sharp eye for flavor, color, and texture—someone who brings creativity and flair to their work. The ideal candidate will demonstrate strong leadership and mentoring abilities, solid business acumen, a strong work ethic, keen attention to detail, and excellent communication skills.

The Executive Pastry Chef is responsible for overseeing the menu design and production for the pastry department and aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department. A key part of this role is fostering creativity to consistently develop innovative recipes while enhancing the teams' skills to deliver premium-quality products.

This position is full-time and salary-based. Open availability required.

Qualified candidates will have a minimum of 5 years management experience in a high volume dining environment and be well versed in French pastry production and presentation in both restaurant and banquet settings. The ideal candidate will have a solid understanding of restaurant operations, strong attention to detail, organization and cleanliness and an ability to inspire staff. 

Essential Duties:

Operations:

• Maintain the level of standards established by Daniel Boulud
• Manage all aspects of the pastry operations
• Responsible for all aspects of food production including but not limited to quality assurance, cost control, employee training, employee relations and all related tasks
• Have strong English communication skills
• Must be able to nurture and maintain a team environment
• Oversees menu design
• Conducts meetings where food issues are discussed
• Ensure that needed supplies are on hand
• Have efficient computer skills and be familiar with applications such as Craftable

Profitability and Cost Control:

• Maintain budgeted labor costs. Manage overtime
• Adhere to budgeted food costs. Control waste
• Negotiates with suppliers for best prices
• Track purchasing of maintenance/cleaning supplies
• Review the monthly P/L with the General Managers
• Monitors prices and revenue on a weekly basis

Employees:

• Recruit, classify, interview potential employees
• Schedule staff
• Conduct training as needed to ensure customer satisfaction and/or maintain profitability
• Lead periodic meetings to increase communication
• Process hiring information, introduce employee manual, properly orient new employees
• Ensure that all employee benefits and meals are consistently applied
• Recognize the importance of employee morale and help to maintain it
• Deal with any conflicts regarding back of the house staff
• Handle discipline as needed

Maintenance:

• Monitor periodic maintenance schedule for all equipment
• Work with cooks to maintain kitchen equipment
• Supervise appearance of kitchen and storerooms and take corrective action as needed
• Ensure compliance with Health Department standards and laws

 Competencies & Qualifications:

• 7 to 10 years' of experience in high volume environment
• 5+ years of Executive or Lead Pastry Chef experience in a fine dining setting
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures and amounts such as discounts, proportions, percentages
• Actively practice food safety procedures
• Able to train and motivate team
• Organizational skills
• Effective time management