Company description

Bien Cuit is a James Beard-nominated, Brooklyn-based retail and wholesale bakery focusing on handcrafted bread and pastry. We are dedicated to the merging of classical and contemporary techniques that harness the benefits of fermentation, support the seasonality of local agriculture, and respect the centuries-old tradition of the bakery as the heart of the community.

Job description

We are seeking a career oriented experienced Pastry Chef in the NYC area for a prestigious retail artisan bread/pastry café.

As a member of the management team, the Pastry Chef develops and trains the team on new menus and 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.

You are:

-A team player with the perfect mix of culinary and administrative expertise.
-A skilled manager who trains cooks and maintains the highest standards of food quality. presentation, sanitation and safety.
-Experienced in scaled production and high end culinary.
-Experienced with purchasing food products and food cost analysis.
-Highly organized and have 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
-Create new menus and Implement menu changes seasonally and holiday items in accordance with a menu calendar as run by the Vice President of Operations
-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 3-5 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

Compensation

this position is: salaried, varies DOE, $95,000.00 - $110,000.00

Application instructions

If you are not registered, you'll be prompted to do so. Don't worry, it's free!

Deadline

no deadline