Executive Pastry Chef

Responsibilities Oversee the entire development and production of pastries, breads, sweets, ice cream, fillings and toppings, including design, creation, execution and presentation. Supervise and manage the entire pastry staff, ensuring quality control measures are adhered to daily and all recipes are executed correctly and consistently. Create items that feature fresh, seasonally appropriate ingredients. Develop innovative desserts that taste delicious and pair well with existing food and wine menus. Manage the labor costs of the pastry department. Create and manage weekly schedules. Handle hiring, training, coaching, counseling, and disciplinary actions as needed. Order ingredient inventory items. Stay current with techniques. Order supplies and adhere to sanitation regulations. Qualifications Minimum five years’ experience in a pastry kitchen. Two years or more in a supervisory position. Degree from a culinary school preferred. Ability to perform job functions with attention to detail, speed, and accuracy. Clear thinker, remain calm and resolve problems using good judgment. Ability to handle multiple tasks at one time. Good organizational skills. Able to work well under pressure and meet production schedules and timeliness of food displays. Excellent English communication skills, both written and oral. Luxury hotel experience or fine dining preferred. Compensation $108,000.00 - $115,000.00. Actual compensation packages are based on factors such as skill set, years of experience, certifications, and location. Equal Opportunity Employer Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr