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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