Executive Pastry Chef

Join our James Beard Award winning team and have a chance to work with Chef Dominique Ansel. The Executive Pastry Chef role is responsible for managing the daily operations of our bakery and restaurant, including the selection, development and performance management of our team and to ensure that our guests have a world class customer service experience. These include:

• Oversee and manage all areas of our bakery. Ensure compliance with our Operational standards, Company policies & health & safety laws in line with our Handbook guidelines.
• Manage shifts which includes: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Responsible for setting the daily pars for pastries, viennoiserie, and MTO and restaurant items in coordination with the General Manager and Executive Chef.
• Meet all deadlines for development of new menu items.
• Oversees and leads all outside events and chef collaborations.
• Oversees the production of all items for the bakery and restaurant including special orders and events.
• Completes all end of day and daily reporting in a timely and complete manner.
• Manages waste and inventory logss
• Responsible for ensuring that all invoices are accurate, on time and in accordance with company policies and procedures.
• Works with our vendors to negotiate lowest possible prices for all items.
• Oversees the tracking and reporting of all wastage, implements corrective plan of action
• Be a passionate ambassador of our brand and mission while having a fun experience.
• Ensure all employees are providing world class guest service by providing them with hospitality training one on one, personally re-training any employees who do not meet company standard.
• Keep excellent sanitary practices in line with DOH standards for food handling, general cleanliness, and maintenance of kitchen and dining areas and trains the team to do the same
• Together with the FOH managers, oversee porters to ensure regular floor sweeps, bathroom checks, bussing, deep cleans etc.
• Interview potential new team members. Direct hiring, supervision, development and, when necessary, discipline of employees (verbal and written warnings).
• In coordination with the Dominique Ansel Corporate Team, leads the development of new products on the store level and ensures that development follows all timelines and deadlines.
• Works in close contact with Chef/Owners on all new items, supplying pictures and/or test items in a timely manner
• Trains the culinary team on all new recipes and standards
• Oversees the roll-out of all new products, ensuring they meet company standards and specs.
• Works with the GM to source and test packaging for all new items.
• Complete regular maintenance walk-throughs of the space to ensure all equipment is working properly.
• Take the lead on all repairs for equipment.
• Ensure all weekly side-work, deep-clean checklists and maintenance upkeep checklists are completed.
• Responsible for the upkeep and maintenance of all machinery and equipment (i.e. Cleaning ovens, condenser maintenance, etc.)

In addition to these responsibilities, as the Executive Pastry Chef, the most important thing is to maintain flexibility and jump in wherever you are needed as various duties may arrive outside of this list. Executive Pastry Chefs may have to cover shifts for those in their team that are not there, for instance. Or work holidays. Or follow up on maintenance for items that may be breaking. We work in a hands-on industry. You are the leader for our culinary team, and a role model. Use this as a chance to show us your leadership, initiative, and personality.