Executive Pastry Chef

We are in search of an Executive Pastry Chef who is passionate about food, wine, and service. Oriole is an inclusive and collaborative team that thrives on each member's input and enthusiasm. 

The Executive Pastry Chef collaborates with the leadership team to organize the activities of the restaurant to maintain the high standards of Oriole's past, present, and future. 


This individual will focus most of their time on the pastry operations, assisting the culinary staff and ensuring that the guests receive the best quality of Oriole’s service standards.


Working under the Executive Chef and General Manager, this role oversees and coordinates the planning, organizing, training and leadership necessary to achieve Oriole's standards of service. The Executive Pastry Chef will collaborate with the leadership team, serves as the connection between the culinary staff and dining room staff during Oriole's service, and oversees and coaches the culinary team. 


REQUIREMENTS: 

• Management experience in a Michelin Guide rated tasting menu restaurant.
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
• Excellent verbal and written communication skills.
• Ability to read, speak and interpret documents in clear English.
• Must possess basic computer skills (Word, Email, Excel)
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis.
• Must be able to multi-task and manage in high stress environments.
• Must have manual dexterity to use and operate all necessary equipment.
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours).
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)