Position: Executive Pastry Chef

Employment Classification: Exempt

Reports To: Executive Chef

Location: 3 outlets NYC

Essential Job Function: Oversight of all pastry kitchen operations and staff across the New York

City locations. Create, develop, and test recipes and baking techniques for pastries and desserts.

Essential Job Requirements/Experience: Must have at least five years of work experience as a

Pastry Chef or equivalent position in a fine dining restaurant. A bachelor’s degree or equivalent

work experience is required. Must have a current Food Handler’s certification.

Key Duties and Responsibilities:

Finance & Purchasing

Primary responsibilities include, but are not limited to the following:

• Prepares necessary data for applicable parts of the company’s budget; projects annual

food, labor, and other costs for all pastry and dessert items and monitors actual financial

results.

• Keeps track of inventory and supplies for pastry and dessert operations, and orders

accordingly.

• Exercises portion control for all items served and assists in establishing menu selling prices.

Operations

Primary responsibilities include, but are not limited to the following:

• Oversees and manages the overall pastry and dessert operations at the above listed

company locations.

• Creates, develops, and updates dessert menus for the above listed company locations.

• Establishes controls to minimize food and supply waste and theft.

• Standardizes pastry and dessert recipes and techniques to ensure consistently high quality

while minimizing food costs.

Staff Management:

Primary responsibilities include, but are not limited to the following:

•

• Manages, oversees, schedules, and coordinates the work of all pastry cooks and staff to

ensure that pastry and dessert preparation is economical, technically correct, and within

budgeted labor costs.

• Ensures that high standards of sanitation, cleanliness, and safety are maintained by all

pastry staff throughout the above-listed company locations.

• Safeguards all pastry department employees by implementing training about safety,

sanitation, and accident prevention principles.

• Attends kitchen staff and management meetings.

• Participates in training of front-of-house staff and daily staff meetings prior to service.

• Hires and trains all pastry staff.

• Evaluates job performance and takes corrective disciplinary action when necessary.

• Complies with and enforces sanitation regulations and safety standards.

• Establishes and maintains a regular cleaning and maintenance schedule for pastry and

dessert staff.

• Supports safe work habits and a safe working environment.

• Performs other duties as directed.