$80,000.00 to $90,000.00 per year
Statement of Purpose :
The Pastry Chef is responsible for the preparation, baking, and finishing of all bread, cookies and other specified baked good in accordance with specified Jean-Georges' quality standards and specifications.
The Pastry cooks must also maintain the organization, cleanliness, and sanitation of work areas and equipment.
The Pastry Cooks must ultimately uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.
- Create custom desserts from recipes and oversee the preparation of all baked goods.
- Experience with baking pastries, wedding cakes, tarts, pies, cookies, and candy
- Solid understanding of pastry and baking tools and equipment
- Excellent pastry and cake decorating skills.
- Maintain cleanliness of the kitchen, making sure all equipment is sanitized.
- Keep accurate customer and volume records.
- Assist in the design and layout of new menu proposals and products.
- Maintain and order food inventory, including fresh produce, dairy products, and produce.
Required Skills & Abilities
Minimum five years of experience as a Pastry Chef, Deep knowledge of Classic and modern Pastry and Baking Art, with Up-to-date modern trends, Strong knowledge of cooking methods, kitchen equipment, and best practices.
Good understanding of MS Office and restaurant software programs.
Ability to multi-task and meet multiple deadlines.
Ability to work successfully in a fast-paced environment.
Ability to produce recipes within corporate specifications.
Ability to calculate, analyze, and troubleshoot P&L, i.e., food, labor, and budgets.
Ability to demonstrate expertise in performing all positions within the kitchen.
Working knowledge of POS systems.
Availability to work weekends, holidays and flexible schedule.
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