The bakery has always been at the heart of each community. With a single oven baking for the entire village, it has been a place for people to gather and connect through a common food. At Bien Cuit, we feel that it is our responsibility as artisan bakers to maintain this tradition and to offer our own local community the same quality of breads and pastries that have existed for hundreds of years.

We are looking for career oriented experienced Pastry Chef in the NYC area for a prestigious retail Artesian bread/pastry Café.

As a member of management team, the Pastry Chef trains the team on new menus, works closely with the Executive Chef to integrate new product, places food orders, coordinates, executes, supervises and evaluates all the food production activities of our retail bakeries' pastry and sandwich production, with particular attention to a customer satisfaction-focused operation. The Pastry Chef will assist in the management of the strategic and day-to-day operations. The Pastry Chef maintains the highest professional food quality and sanitation standards.

WE NEED:

• We seek a team player with the perfect mix of culinary and administrative expertise.
• This individual will train cooks and maintain the highest standards of food quality, presentation, sanitation and safety.
• Scaled production experience and high end culinary experience a must.
• Must have broad creativity and adaptability
• Experience with purchasing of food products and food cost analysis.
• Must possess a high level of organization and the ability to handle multiple tasks/diverse duties while determining appropriate priorities for their completion.
• Responsible for administrative duties as well. Must be computer literate.

YOU WILL:

• Be a standard-bearer for our kitchen culture and best practices
• Implement menu changes seasonally and holiday items in accordance with a menu calendar as run by the Executive Chef
• Serve as a reference point for the entire kitchen team for questions on recipes, food specifics, and food quality
• Meet Health Department Compliance: achieve and maintain that “A”
• Coach and hold the team accountable for all health code regulations
• Manage the Kitchen Facility: Follows up with all maintenance on the equipment in the kitchen, cleanliness, and organization of the facility
• Work in concert with the director of operations to manage labor/food cost
• Build kitchen teams, including interviewing and hiring, performance improvement, and disciplinary action
• Monitor and uphold food quality and presentation
• Walk the line between a full presentation, and too much food on display (aka: waste)
• Ensure the kitchen is set up for success with all front and back of house tasks completed on time
• Maintain a tight and orderly kitchen, including storage, labeling, preparation, and all safety protocols
• Supervise BOH employees
• Actively Give Feedback: monitor the effectiveness of your team and provide timely positive and critical feedback

YOU HAVE:

• Held a management level role in pastry for 2-5 years
• Food Safety Certification
• A passion for real, good food
• Strong leadership skills
• Great ideas (we like to keep things fresh)
• A desire for growth
• Team spirit, an epic commitment level, willingness to roll up the old sleeves and pitch in whenever necessary
• The skills and drive to motivate and develop a team of strong cooks and leaders
• Ability to perform physical requirements of the position