Pastry Chef

Our Mission

We aim to create an unparalleled dining experience across four distinct venues with exceptional food, innovative beverages, and impeccable service offered from morning through late night.

Our spaces are designed for every kind of gathering-from breakfast meetings to solo coffee at the bar, from weekend brunches to lively dinners at communal tables, and winding down with a nightcap in a quiet corner.

We combine the familiar and the unexpected while focusing on seasonality and locally sourced ingredients through thoughtfully composed dishes, all while focusing on inclusive offerings for all dietary preferences serving a wide and diverse audience.

A management role, the Pastry Chef must understand and nurture the company core values and F&B program.
Develop and implement new recipes, culinary activations, and menu items in collaboration with the Executive Chef and Creative Director.
Work with Executive Chef, Chef de Cuisine, and Sous Chefs to direct production and on-site execution of new recipes.
Facilitate and conduct training with Executive Chef, Chef de Cuisine, and Sous Chefs as needed with BOH teams at facility and on-site.
Works collaboratively with the Executive Chef, Chef de Cuisine, and Sous Chefs to maintain quality and standards of production.
Serve as a resource and liaison collaborating with sales executives alongside the Executive Chef and Creative Director for event-specific R&D projects, and help with finding alternative solutions for menu requests.
Collaborate with Culinary Team and Purchasing Manager to build out recipes, source, and price verify for newly developed items to meet both development and budget requirements.
Collaborate with Culinary Team to identify and source with new vendors as needed.
Work with Creative Director and Executive Chef to determine development calendar and internally promote new items internally.
Supports special projects when needed with projects including but not limited to: (tasting, high-level production, media requests, promotions, and photos hoots).
Be familiar with and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements.

Key Responsibilities:
Successful culinary production operation under the direction of the Executive Chef
Good communication skills: ability to understand, follow and delegate written and verbal instructions
Assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management
Strong attention to detail and effective time management
Punctual and reliable attendance
Knowledgeable understanding of safety, sanitation, and food handling procedures

Preferred Qualifications:
A.O.S. Degree in Culinary Arts or culinary certificate
Minimum of three to five years of Pastry experience
2-3 years management experience, depending upon formal degree or training
Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Batch cooking or high-volume cooking experience preferred
Experience with food production for large catering or banquet functions
ServSafe Certified