Pastry Chef

Summary The Pastry Chef reports directly to the Executive Sous Chef of Production Kitchen. This Chef has advanced knowledge of culinary trends, proficiency in culinary techniques, and a proven passion for culinary innovation. The Chef will bring expertise in flavor development and culinary executions and be a crucial part of the Innovation Team. Responsibilities Provides visionary leadership and management of the pastry development process from product creation through implementation Collaborate with Research and Development along with Executive Sous Chef on updating seasonal dessert menus. Staying current on developing trends in the restaurant industry and being able to apply trending ingredients and flavors that support relevant Guest demographics Identifying and introducing new pastry and baking techniques Ensure all desserts and baked goods meet the highest standards of quality, consistency, and presentation. Modify existing products and processes to align with new menus and equipment Generate innovative product ideas and recipes that support short- and long-term goals Create, innovate, and develop new initiatives that continuously improve quality, process, and cost Support with administrative work and other duties/projects as assigned Collaborates with sourcing to analyze and recommend new products as well as maintain vendor relationships Develops standards, processes, and tools to assist in delivering consistent culinary products Guides and supports the culinary team in implementing and adhering to company standards, processes, and systems Develop and maintain consistent and comprehensive training sessions Monitors guest, partners, and internal feedback and takes corrective action to ensure highest quality and Guest satisfaction