Executive Pastry Chef

Location: 15 W Broughton St., Savannah, GA (on-site) Status: Full-time.$80,000-$90,000 a Year Benefits include: health, dental, vision, and paid time off La Vetta, a new Italian dining destination from Southern Cross Hospitality, is seeking passionate hospitality professionals to join the team as we prepare to open this spring in downtown Savannah. A Michelin-starred chef, Michele Minchillo, leads the kitchen. The cuisine will reimagine the spirit of Italian heritage through a modern global lens, emphasizing seasonal ingredients, innovative cooking methods, and sleek plating that never compromises true Italian tastes. To support this vision, we are building a team that is polished without being stiff, and precise without losing warmth. From the kitchen to the dining room and bar, every team member plays a vital role for our guests. THE ROLE The Executive Pastry Chef is responsible for the systematic execution of the pastry department's operations. This role focuses on maintaining rigorous production schedules for bread, pasta, and dessert programs, ensuring absolute quality control through technical precision. You are responsible for managing the department’s financial performance through disciplined labor control, accurate inventory management in close alignment with the As an Executive Pastry Chef, you will be responsible for the following duties: Expertise in modern and classic pastry-bakery techniques, boutique and fine dining desserts & breads, and artisan breads. Solid communication and interpersonal skills to collaborate effectively with team members, guests, and other stakeholders. Monitor and report on waste-tracking systems and portion control protocols. Ensure consistent quality, taste, and presentation of all dishes served. Oversee goods receiving, ensuring all products meet quality standards and are processed through FIFO and systematic labeling procedures. Check the quality of the product and consistency at all times to meet standards. Oversee food preparation and production to maintain high standards during service. Coach and inform his staff on any new menu, new method, and special events, and follow up on any problem or situation that needs improvement. Supervise ordering, receiving, and storage of food supplies to maintain freshness and quality. Maintain proper kitchen documentation, including temperature logs, cleaning schedules, and HACCP records. Ensure kitchen equipment is properly maintained and operational at all times. Drive continuous improvement in kitchen efficiency, workflow, and productivity. Handle guest feedback related to food quality and implement improvements when required. QUALIFICATIONS Proven experience in leadership roles within high-volume, high-standard culinary operations. Advanced proficiency in kitchen language, inventory management, and cost-control systems. Degree or Higher National Diploma in Culinary/Hospitality/Hotel is preferred but not essential. Strong Pastry expertise with the ability to manage multiple sections. Strong leadership and team management skills. In-depth knowledge of food safety regulations and HACCP standards. Ability to work under pressure in a fast-paced environment. #J-18808-Ljbffr