Pastry Chef Osteria Mattone | Table & Main
- Date Posted March 16, 2017
- Location Roswell, GA
- Category Culinary
- Job type Full-Time
Brothers Daniel & Ryan Pernice opened the restaurant to recall their culinary travels from New York City to Naples, Roswell to Rome and back. Osteria Mattone's menu honors the time tested Roman canon of dishes that have delighted diners for centuries.
Proud graduates of Roswell high School and longtime area residents, Ryan and Daniel are excited to build upon the success of Table & Main's "Simple, Seasonal, Southern" concept. As the restaurants' owner, Ryan sets their overall vision and generally tries to keep everyone happy. Daniel, a certified sommelier, takes charge of the wine and cocktail program as co-owner and beverage director. Job description
Although this position has responsibilities across three separate restaurants, the Pastry Chef will be based out of Osteria Mattone.
STRATEGIC OPERATIONS:
The Pastry Chef, under the direction of and in partnership with the Executive Chef (EC) and General Manager (GM), bears responsibility for the following strategic operations of the restaurants:
- Achieve profitability and performance goals as set by R.O. Hospitality
- Work with Mgmt Team and BOH employees to grow the business while strengthening OM’s core brand and hospitality-driven guest focus
- Fully represent a culture that adheres to R.O. Hospitality’s values and expectations
PASTRY & BOH OPERATIONS:
The Pastry Chef bears responsibility for kitchen pastry operations & cost control, inc:
- Work with the EC and GM to set culinary and profitability goals & measures for success re: the pastry programs at T&M and OM
- Create pastry offerings within the culinary guidelines set by the Mgmt Team and appropriate to the culinary concepts of our restaurants:
- Create BOH structure & procedures to accomplish program goals, specifically re:
*Purchasing, Ordering & Receiving pastry supplies
*Scheduling pastry prep/execution work so as to meet the restaurants’ needs
*Communicating program needs & circumstances that impact service
- Execute the production of all dessert items, garnishes, etc…
- Establish and maintain appropriate par levels and master recipe book to ensure product needs are met
- Supervise and execute the production of breads, pasta, and pizza dough
- Establish order guide for all pastry related products and ensure ingredients are on hand for production
- Establish a pastry costing program and menu pricing that hits food cost and goals
- Supervise and execute the organization of materials, cleaning, and maintenance of pastry/pasta production station
- Assist sous chef/kitchen manager in organization of storage areas and health inspection requirements
- Supervise pastry assistant and all staff in a manner that meets labor goals and company culture
General BOH Operations:
- Assist sous chef/kitchen manager in ensuring kitchen readiness before service begins (5:00pm)
- Assist sous chef/kitchen manager in maintaining inventory controls
- Assist sous chef/kitchen manager in purchasing & receiving edibles and daytime deliveries (wine, etc…)
- Maintain and clean all equipment maintenance
- Maintain DOH-approved sanitation in the kitchen, dumpster area & bar
BOH Human Resources & Staff:
- Train/Educate new staff
- Administer disciplinary action, when appropriate
- Manage labor cost
Dish Pit, Rubbish & Cleaning:
- Maintain cleanliness and order in the kitchen, dish pit, dumpster & bar areas
Above all else, the Pastry Chef is expected to maintain the standards of cleanliness, efficiency, food quality, and general professionalism as set forth by the culture and standards of R.O. Hospitality. Compensation this position is : salaried, varies DOE, $50,000.00 - $75,000.00 Application instructions