Creative Culinary Leader

The perfect candidate will possess exceptional leadership skills, creativity, and a flair for innovative recipe development.

This position requires strong organizational and time management abilities, as well as excellent communication skills to foster a positive team environment.

We seek an individual with 5+ years of experience in high-volume dining environments, specializing in French pastry production and presentation.

• Maintain the highest standards of quality assurance.
• Oversee food production, cost control, employee training, and relations.
• Conduct meetings to discuss key issues and nurture a collaborative team spirit.

Key responsibilities include:

Main Objectives:

• Maintain budgeted labor costs

• Adhere to budgeted food costs

• Negotiate supplier prices

• Track purchasing

• Review Profit & Loss statements

• Monitor prices and revenue

• Recruit employees

• Schedule staff

• Conduct training sessions

• Lead meetings

• Process hiring information

• Orient new employees

• Ensure benefits and meals are applied consistently

• Recognize employee morale

• Handle conflicts

• Discipline staff as needed

Requirements:

• 7-10 years of experience in high-volume environments

• 5+ years of Executive or Lead Pastry Chef experience in fine dining settings

• Ability to interact positively with supervisors, management, coworkers, and the public

• Produce high-volume work accurately and efficiently

• Read and interpret business periodicals

• Write reports and manuals

• Calculate figures

• Practice active food safety procedures

• Train and motivate teams

• Possess organizational and time management skills