Executive Pastry Chef (New Restaurant)

Looking for a High End Pastry Chef who can be an integral part of our team that values hard work and attention to every detail. An entire section of the restaurant will have a unique concept and will be dedicated to pastry and tea pairing service on a daily basis and monthly tasting.

Responsibilities:
~ Executing menu items from start to finish. This including but not limited to preparation of ingredients, cooking/baking and plating of menu items.
~ Working with seasonal ingredients.
~ Participating in the preparation and development of new menu items.
~ Utilizing your existing skills while learning new techniques and building your skill set.
~ Working collaboratively with BOH staff and FOH staff.
~ Maintaining cleanliness and organization of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas.
~ Display a consistent execution of care of all equipment use.
~ Participate in deep cleaning of BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas.

Skills & Requirements:
~ At least 4 years of related experience required.
~ Knowledge of classic and modern pastry techniques and special diets is a plus.
~ Knowledge of a variety of styles of pastries and different preparation methods
~ General food safety & sanitation knowledge.
~ Comfortable working in a high pressure and fine dining environment.
~ Plan, execute the production and presentation of all breads, pastries, cookies and desserts.
~ Prepare items for special diets as needed for vegan, gluten free, nut allergies, etc.
~ Able to take constructive criticism with eagerness to refine techniques and a desire to continually learn and grow
~ Demonstrate good Math and English skills for calculating, communicating, writing requisitions/completing food inventories and for retrieving information as needed. And additional languages preferred, but not required.
~ Ability to walk or stand for long periods of time, multitasking, creating menu's and procedures
~ Hands-on working with the Kitchen team leading our day to day operations and training.
~ Continuously monitor daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.
~ Responsible for vendors sheets, monthly inventories and ordering

Compensation varies between $75,000 - 90,000 annually depending on the experience and knowledge; plus bonus and benefits.