Pastries Executive

As a vital component of our culinary team, the Pastries Executive is responsible for overseeing the preparation and presentation of all pastry dishes.

This key role requires exceptional leadership skills, with direct supervision and execution of all mise en place required for the desserts on their station. The ideal candidate will have solid fundamental skills and be able to lead other team members in a focused and organized manner.

Responsibilities include:

• Ordering and Evaluation : Review and approve product from other culinary stations, ensuring it meets the highest standards of quality and freshness.
• Menu Coordination : Communicate the ordering of raw products as menu dictates, guaranteeing accurate inventory management.
• Daily Preparation : Evaluate daily prep for quality and quantity based on business levels, adjusting production accordingly to meet customer demand.
• Mise-en-Place Production : Execute daily mise-en-place production and cookery, plating dishes from assigned station for service.
• Cleaning and Sanitation : Maintain a clean and sanitary work environment, adhering to high standards of food safety and hygiene.

Requirements:

• Experience : Minimum of 2 years professional line cook experience, high-volume environments preferred.
• Fundamental Skills : Exemplary proficiency in all basic cooking techniques and knife cuts.
• Flavor Development : A good sense of flavor development, with the ability to season foods properly.
• Servsafe Certification : Possess current ServSafe certification.