Required Years of Experience
5 years
Job Details
- Minimum five years’ experience in a similar senior pastry role.
- Strong technical expertise in pastry and bakery production.
- High school diploma or equivalent qualification.
- Thorough understanding of HACCP, food safety, hygiene, and sanitation standards.
- Ability to work flexible schedules including early mornings, evenings, weekends, and holidays.
- NYC Food Protection Certificate preferred.
- Strong leadership and team management skills.
- High level of creativity and attention to detail in pastry presentation and flavor.
- Ability to work efficiently in a high-volume kitchen environment.
- Strong organizational, planning, and problem-solving skills.
- Ability to remain calm and decisive under pressure.
- Ability to stand for extended periods and lift up to 25 lbs.
- Manual dexterity to safely operate pastry and kitchen equipment.
- Professional appearance and strict adherence to grooming standards.
- Deliver consistently high-quality pastry and dessert products.
- Maintain excellent hygiene, sanitation, and food safety standards.
- Support cost control through effective stock management and waste reduction.
- Ensure smooth pastry operations during all service periods.
- Enhance and protect the culinary reputation of the restaurant.
- Assist the Head Chef and Sous Chefs in planning, organizing, and coordinating daily pastry kitchen operations.
- Review and act promptly on pastry-related reports and operational instructions.
- Manage the pastry kitchen, ensuring correct preparation, handling, and storage of all items.
- Coordinate with the Head Chef on menu development and all pastry-related matters.
- Conduct daily physical inventory of specified food items.
- Ensure staff attend scheduled shifts and document lateness or absences.
- Inspect staff grooming and uniform standards and correct any deficiencies.
- Ensure recipe cards, production schedules, plating guides, and photographs are current and followed.
- Prepare menu items according to approved recipes, yield guides, and department standards.
- Work on the pastry line during service, supporting the team and interacting with guests when required.
- Maintain thorough knowledge of restaurant services, features, and offerings to respond to guest inquiries.
- Raise and follow up on maintenance work orders, liaising with management and facilities for urgent repairs.
- Inspect cleanliness of pastry sections, lines, and floors and ensure immediate corrective action.
- Minimize waste and maintain controls to meet forecasted food and labor costs.
- Supervise pastry production areas to maintain high quality and consistency standards.
- Address operational issues immediately within the area of responsibility.
- Maintain and enhance the reputation and image of the restaurant.
- Demonstrate creativity in menu development, sales initiatives, and adapting to market demands.
- Develop and implement action plans to introduce new pastry highlights to the menu.
- Inform senior management of supply requirements and assist with requisitioning and stock organization.
- Oversee hygiene and sanitation standards to prevent microbiological, chemical, and physical contamination.
- Ensure all pastry work areas meet required hygiene and sanitation standards.
- Conduct on-the-job training and coach team members using the “Clean as You Go” method.
- Maintain a team-oriented approach and effectiveness during high-volume service periods.
Compensation Details
Compensation: Salary ($80,000.00 - $90,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits
Required Skills
Ability to Adapt to Changing Environments
Strong Communication Skills
Attention to Customer Service
Ability to Mentor and Develop Team Members
Time Management Skills
Ability to Handle Multiple Tasks Simultaneously
Creativity in Problem Solving
Ability to Work Collaboratively With Other Departments
Read more
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