Job Description

• Develop and innovate a seasonal dessert menu that highlights local ingredients and showcases the flavors of the Mid-Atlantic.
• Oversee all aspects of pastry production, ensuring creativity, consistency, and attention to detail.
• Management of all ordering and acceptance of daily deliveries and ability to keep things within set cost margins with suppliers
• Handles daily scheduling and hours and management of payroll
• Management of interviewing, hiring, training and reviewing of pastry and baking staff
• Work with FOH to establish and meet pars
• Management and organization of kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge
• Daily quality checks of products
• Attend certain outside events and programs with possible travel

Qualification Requirements

• Proven experience as a Pastry Chef in a Michelin-starred or high-end restaurant, preferably with a focus on seasonal and local ingredients.
• Strong creative vision and a passion for dessert artistry.
• Excellent leadership and communication skills.
• A genuine passion and knowledge for food and pastries
• A thorough knowledge and appreciation of seasonal cuisine is a must
• Experience with service and expediting
• Dependable and hard-working
• A strong sense of urgency and strong communication skill
• Able to take constructive criticism, learn quickly, and constantly improve
• Must be meticulously clean and aware of all food safety standards (DC Food Managers License a plus)
• Must be available to work on different shifts, weekends, and holidays.

Benefits

• Employer Sponsored Health Insurance package
• Paid Time off
• Paid Sick Leave
• Paid Parental Leave
• Restaurant Group Dining Discount
• Opportunities for advancement