Position: Executive Baker / Pastry Chef
Location: New York / New Jersey
The Executive Pastry Chef is responsible the Day-to-Day Bakery Operations:
- Controlling Food Quality
- Ingredients Ordering & Inventory
- Planning Bakery Production
- Product & Menu Planning
- Food Safety Standards
- Managing the BOH kitchen staff
Qualifications:
- Candidate MUST BE formally trained in Italian pastry Arts
- Minimum of 5 years of contemporary Italian Pastry experience (at least 3 years in a Leadership role)
- Strong organizational, leadership, and mentoring skills with emotional intelligence and maturity.
- Supervises mixing, proofing, shaping, and baking and placement of Italian pastries.
- Knowledge of SQF, BRC, AIB, HACCP, GMP, FSMA, FDA, and USDA regulations.
- Bilingual (English / Italian) is a plus
Main Responsibilities:
- Oversees daily Bakery operations, ensuring compliance with recipes, presentation, and quality standards.
- Develops new and exciting items for Seasonal menus and Special Events.
- Maintains inventory, cost targets, and purchasing for ingredients and equipment.
- Monitor and Control all Food and Labor costs to ensure Profit Margin
- Lead, Recruit, Hire, Train, On-Board, and Mentor Sous Chefs and Bakers
- Ensures all Baked items are prepared with precision, elegance, and consistency.
- Maintains strict adherence to Food Safety, Sanitation, and Hygiene standards.