Overview

Peak restaurant, the highest restaurant in the western hemisphere, is looking for an Executive Pastry Chef to manage and support the production of a variety of desserts at this busy venue. We are looking for a passionate and creative talent, who has great attention to detail and a wide range of pastry skills. The ideal candidate will be well-versed in culinary arts with a passion for pastry and with a good knowledge of the main pastry disciplines. The successful candidate with have a good experience in different pastry fields as well as different genres of food.

This role will pay a salary of $110,000 to $115,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

job expires 7/31/2024

Responsibilities

• Responsible for method of service, production, and baking to ensure all items are prepared to meet deadlines and standards.
• Manage and support the Pastry Sous Chef and line level pastry team
• Properly execute plated desserts with varying components to standards set.
• Taste and review pastry products on a daily basis to ensure quality and consistency with preparation and presentation.
• Assist with developing, implementing, and maintaining new recipes, presentations, and products.
• Identify and communicate suggestions to the Executive Chef for policies and procedures to improve the operation.
• Oversee menu creation and pastry items which include cakes, petit fours, ice creams and sorbets, plated desserts, and vegan baking.
• Have strong communication skills to ensure the team is constantly being challenged and improving.
• Ensure recipes are executed properly and the company standards are exceeded through getting the best ingredients and treating them as well as possible.
• Perform master inventory; check all quantities and quality and determine a master prep list for the location.
• Supervise other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.
• Be able to effectively inspire staff members to go above and beyond the expectations of their particular roles as well as discipline under-performing staff members.
• Planning and directing pastry preparation in the kitchen and on the line for service.
• Manage staff scheduling.
• Complete other tasks and all closing requirements as directed.
• Have working knowledge of inventory ordering systems.

Qualifications

• 5+ yrs. prior supervisory experience within a pastry department
• NYC Food Handler/Sanitation Certified
• Associate Degree or Culinary Degree with emphasis in pastry highly preferred
• Comprehensive understanding of proper pastry methods, techniques, and standards
• Ability to lead various pastry teams, build team morale, and inspire
• Ability to work independently with minimal direct supervision
• Ability to produce and cook alongside a team
• Must be organized and detail-oriented
• Ability to handle multiple tasks and work well in an environment with time constraints
• Ability to be flexible and handle last-minute changes

PHYSICAL REQUIREMENTS:

• Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative
• productivity standards. 
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
• Must be able to lift and carry up to 50 lbs
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly