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Pastry Chef - Houston, United States - Cafe Leonelli
Description
** Pastry Chef**
Location * Summary
Description
Skills
Summary **Pastry Chef** Salary Competitive salary Schedule Full Time Experience Minimum 3 years of experience Location Expiry date Thu, 22 Jul 2021 **Pastry Chef**
Description **Chef Jonathan Benno and Pastry Chef Salvatore Martone seek individuals with strong work ethic and passion for cuisine to join his culinary team at Cafe Leonelli.**
**Opening this spring in the recently opened Nancy and Rich Kinder Building of the Museum of Fine Arts, Houston, Cafe Leonelli will serve as the museum's all-day casual dining space.**
**This opportunity will allow pastry professionals the opportunity to work with a variety of cooking techniques and top-quality ingredients while working with an award winning team.**
**Chef Jonathan Benno brings Michelin-starred expertise to the line alongside Chef Stephen Conklin of Houton's La Table who will be running the kitchen.**
The **Pastry Chef** is responsible for the daily preparation, production and finishing of all dessert menu items, pastry, chocolate and some breads that are served. This role often has several duties that revolve around overseeing the overall running of the pastry kitchen, cleanliness and organization and labor cost management. They create menu items using a variety cooking techniques and ingredients under the guidance of the Executive Chef and Corporate Pastry Chef.
**Your Responsibilities:**
Manages all pastry and baking operations and staff on a daily basis to ensure a consistent, high quality food product and motivates the team with a service driven desire to exceed the expectations of our guests.
Creates menu items in collaboration with Executive Chef and Corporate Pastry Chef for Cafe Leonelli and Le Jardinier - MFAH
Works to recruit, train, and manage pastry and baking staff to ensure consistent delivery of our concepts product and service within the standards of budget, policies, procedures, food quality and guest service.
Work in support of the Executive Chef to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving standards.
Daily production for all bread items (including mixing, shaping and baking) for all food and beverage outlets including daily and seasonal specials, as well as items for retail bakery where applicable (including packaging)
Organize daily mise en place inventory to create daily production list for all stations.
Coordinate on purchasing needs daily with Pastry Sous Chefs. Verify all deliveries for proper quality and quantities. Take proper action to rectify any issues to assure the restaurants/bakery have appropriate ingredients and supplies.
Ensure that all equipment and the overall environment are kept clean and in excellent working condition through personal inspection and by following the properties preventative maintenance programs.
Review all labor schedules and ensure that that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes.
**Your Qualifications:**
Minimum 5-7 years experience working in a restaurant or foodservice retail establishment of similar caliber.
Minimum 3 years experience as a Pastry Sous Chef preferred
High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
Associates Degree or equivalent Certification in Culinary arts with a focus on Pastry Arts and Baking preferre
Servsafe certification required.
Food Safety Handler certification required.
Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems).
Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.
Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills.
Must be able to multitask in a demanding, high volume environment under limited supervision.
Impeccable service standards, attention to detail, and time management.
Previous experience with pre-opening of a food and beverage venue is a plus.
Must be able to speak, read, write and in clear English.
The ability to speak a secondary language preferred (Spanish)
***NOTE: JOB DESCRIPTION IS SUBJECT TO CHANGE BASED ON BUSINESS NECESSITY.***
*The job description isnt meant to be complete list of your qualifications or all the things youll do.*
***EQUAL OPPORTUNITY EMPLOYER***
*The Bastion Collection LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, The Bastion Collection, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.*
***CONFIDENTIALITY AND DISCRETION***
*Employee must maintain the confidentiality of all company and customer information and must not discuss such matters outside of The Bastion Collection LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image The Bastion Collection LLC.*
Translate Experience Minimum 3 years of experience Location Skills Culinary Degree/Training By applying you confirm you have these skills. Experience **Minimum 3 years of experience** Your profile is almost ready, stand out by polishing and completing your profile %
