Pastry Chef

Responsibilities

• Lead and execute daily pastry and bakery production according to Bianca's standards.
• Prepare and lead the production of croissants, viennoiserie, breads, cakes, cookies, tarts, desserts, and other baked goods.
• Maintain consistency in flavor, texture, presentation, portioning, and quality.
• Aid in developing and refining seasonal pastries and new bakery offerings.
• Supervise and support pastry cooks, bakers, and bakery team members during daily production.
• Organize production schedules and ensure all items are prepared accurately and on time.
• Maintain proper mise en place, inventory, labeling, storage, and food-safety standards.
• Monitor product quality and minimize waste through proper production planning.
• Aid in ordering and inventory management of pastry and bakery ingredients.
• Train team members on recipes, techniques, presentation, and Bianca's standards.
• Maintain a clean, organized, and professional pastry kitchen.
• Work closely with the Executive Chef and bakery leadership to maintain consistency and continuously improve the program.
• Heavy involvement and supervision for wholesale operations, including the delivery and transportation to clients.
• Serve as the primary supervisor for special events and other bakery needs as required.
• Lead inventory management, Cost of Goods Sold, and ingredient price monitoring.
• Plan increased production based on historical sales for holiday periods.

Requirements

• Professional pastry and/or baking experience, preferably in a high-end restaurant, bakery, hotel, or hospitality environment.
• Strong knowledge of pastry techniques, baking fundamentals, fermentation, and viennoiserie.
• Experience working with laminated doughs and enriched doughs is highly valued.
• Strong attention to detail and presentation.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Comfortable leading and mentoring a team.
• Strong communication and teamwork skills.
• Passion for quality, craftsmanship, and continuous improvement.
• Culinary or pastry school training is a plus, but equivalent professional experience will be considered.
• Must be able to lift 50lbs and work a 60-hour work week.

Qualifications

• Professional pastry and/or baking experience, preferably in a high-end restaurant, bakery, hotel, or hospitality environment.
• Strong knowledge of pastry techniques, baking fundamentals, fermentation, and viennoiserie.
• Experience working with laminated doughs and enriched doughs is highly valued.
• Strong attention to detail and presentation.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Comfortable leading and mentoring a team.
• Strong communication and teamwork skills.
• Passion for quality, craftsmanship, and continuous improvement.
• Culinary or pastry school training is a plus, but equivalent professional experience will be considered.
• Must be able to lift 50lbs and work a 60-hour work week.

Skills

• Strong technical ability in pastry and baking.
• Attention to detail and presentation skills.
• Ability to work in a fast-paced, high-volume environment.
• Leadership and mentoring skills.
• Effective communication and teamwork skills.

Benefits

• Full-time position.
• Flexible schedule accommodating early mornings, weekends, and holidays as needed.
• Opportunity to work with a thoughtful, ambitious hospitality team.

Pay

Competitive salary commensurate with experience.

Schedule

Full-time position requiring flexibility to work early mornings, weekends, and holidays as needed.

Contact Information

To apply, please submit your resume and a brief introduction describing your pastry and baking experience.