Job Summary:
The role involves managing daily operations of the pastry kitchen, ensuring the highest standards in food quality, presentation, and guest satisfaction. The position supervises a team, supports menu development, and upholds compliance with culinary and safety standards.

Responsibilities:

• Oversee daily kitchen operations and staff (5-10 direct reports: CDP, DCDP, Commis).
• Coordinate food preparation activities and ensure adherence to recipes and specifications.
• Lead by example, fostering trust, respect, and teamwork within the kitchen.
• Assist with menu development and create new ideas for pastry items.
• Ensure proper food handling, storage, and compliance with food safety regulations.
• Monitor food quality, presentation, and customer satisfaction.
• Handle guest feedback and resolve complaints professionally.
• Manage inventory, purchasing, and budget-related activities.

Preferred Qualifications:

• Education: Culinary degree or equivalent experience.
• Related Work Experience: Minimum of 3-5 years in a pastry kitchen management role.
• Supervisory Experience: Experience managing a team of kitchen staff.
• License or Certification: Food safety certification preferred