Executive Pastry Chef

Join our James Beard Award-winning team and have a chance to work with Chef Dominique Ansel.

About the role

The Executive Pastry Chef is responsible for managing the daily operations of our bakery and restaurant, including the selection, development, and performance management of our team, to ensure that our guests have a world-class customer service experience.

Responsibilities

• Oversee and manage all areas of our bakery.
• Ensure compliance with our operational standards, company policies, and health & safety laws in line with our Handbook guidelines.
• Manage shifts, including daily decision-making, scheduling, planning while upholding standards, product quality, and cleanliness.
• Set the daily pars for pastries, viennoiserie, and other offerings.
• Meet all deadlines for the development of new menu items.
• Oversee and lead all outside events and chef collaborations.
• Oversee the production of all items for the bakery and restaurant, including special orders and events.
• Complete all end-of-day and daily reporting in a timely and complete manner.
• Oversee the tracking and reporting of all wastage; implement corrective plans of action.
• Ensure all employees provide world-class guest service by providing hospitality training one-on-one and personally retraining any employees who do not meet company standards.
• Maintain excellent sanitary practices in line with DOH standards for food handling, general cleanliness, and maintenance of kitchen and dining areas; train the team to do the same.
• Together with the FOH managers, oversee porters to ensure regular floor sweeps, bathroom checks, bussing, and deep cleans.
• Interview potential new team members; direct hiring, supervision, development, and, when necessary, discipline of employees (verbal and written warnings).
• Lead the development of new products on the store level and ensure that development follows all timelines and deadlines.
• Work in close contact with Chef/Owners on all new items, supplying pictures and/or test items in a timely manner.
• Train the culinary team on all new recipes and standards.
• Oversee the roll-out of all new products, ensuring they meet company standards and specs.
• Take the lead on all repairs for equipment.
• Ensure all weekly side-work, deep-clean checklists, and maintenance upkeep checklists are completed.
• Responsible for the upkeep and maintenance of all machinery and equipment (e.g., cleaning ovens, condenser maintenance).
• Maintain flexibility and jump in wherever needed, as various duties may arise outside of this list (e.g., covering shifts, working holidays, following up on maintenance).

Benefits

• Annual Bonus Program
• 401K with 4% Match
• Vacation Days
• ACA-Compliant Healthcare, Dental, and Vision
• Commuter Benefits
• Employee Discounts