Pastry Chocolatier

Reports to: Pastry Sous Chefs and Executive Pastry Chef
About Kent Hospitality Group: 

Kent Hospitality Group is a visionary team reshaping hospitality through community, culture and

excellence. Founded by the late Chef Jamal James Kent, this award-winning group delivers unrivaled experiences that are both welcoming and exceptional.

With a portfolio that includes Michelin-starred restaurants, private members clubs, and world-class venues, KHG creates destinations where guests and team members alike feel welcome and inspired. In partnership with entrepreneur-led private equity group SC Holdings, we believe extraordinary hospitality begins with extraordinary teams, valuing not just what we create, but how we work together to bring it to life.

Position Overview:

The Pastry Chocolatier is responsible for the preparation, production, execution, and presentation of chocolate and confectionery components in accordance with the restaurant’s standards of quality, consistency, creativity, and technique. This role works closely with the Executive Pastry Chef and pastry team to produce refined chocolates, confections, garnishes, and specialty pastry items while maintaining a clean, organized, and efficient workspace and the highest standards of food safety and professionalism.

Responsibilities

• Produce chocolates, bonbons, truffles, ganaches, caramels, pralines, molded chocolates, decorations, garnishes and other confectionery items with precision and consistency.
• Properly temper and handle chocolate using appropriate techniques and equipment.
• Execute recipes, formulas, portioning, finishing, and presentation standards as directed by the Executive Pastry Chef.
• Assist with the development and execution of new chocolate and confectionery items.
• Maintain proper storage, labeling, dating, and rotation of chocolate, ingredients, and finished products.
• Monitor temperature, texture, appearance, and overall product quality throughout production.
• Properly clean and maintain chocolate equipment, molds, tools, and work surfaces.
• Follow all food safety, sanitation, allergen, and hygiene standards.
• Communicate product inconsistencies, equipment concerns, or ingredient shortages to the Executive Pastry Chef.
• Work collaboratively with the team to meet daily production, service, and event needs.
• Maintain a professional, respectful, and positive working environment.

Skills & Requirements

• At least 2 years of experience in a professional pastry kitchen, bakery, restaurant, hotel, or confectionery environment.
• Professional experience working with chocolate and confectionery products preferred.
• Strong knowledge of chocolate tempering, ganache, caramel, molding, piping, and finishing techniques.
• Strong attention to detail, precision, and consistency.
• Demonstrated commitment to excellence and integrity: always do the right thing, especially when no one is looking.
• Positive, professional, and collaborative demeanor; negativity, disrespect, and malicious behavior will not be tolerated.
• Ability to follow recipes, formulas, and technical direction accurately.
• Strong organizational and time-management skills.
• Ability to work efficiently and calmly in a fast-paced, high-volume environment.
• Willingness to learn, receive feedback, and continuously develop technical skills.
• Strong communication and teamwork skills.
• Passion for pastry, chocolate, and high-quality culinary craftsmanship.

Physical Demands

• Must be able to lift and carry at least 50 pounds.
• Must be able to stand and work for extended periods of time.
• Must be comfortable with repetitive movements, including walking, bending, reaching, lifting, and standing.
• Must be able to work safely with hot equipment, chocolate, sugar, and other pastry production tools.
• Ability to safely navigate stairs and go up and down multiple flights of stairs throughout the day.
• Must be able to work in varying temperatures and conditions commonly found in professional pastry kitchens.