Pastry Chef

PASTRY CHEF - GJELINA NYC

Salary Range: $70,000 to $90,000 per year (DOE and state)

ABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.

We are currently seeking a dynamic and self-starting Pastry Chef who shares and can demonstrate an understanding of our values, which are the pinnacle of who we are and what we are about. The ideal candidate thrives under pressure and possesses a strong work ethic and creative spirit for fast-paced brasserie.

POSITION SUMMARY: The Pastry Chef is responsible for developing and planning recipes and overseeing the daily production of bread, pastries, and other baked goods/desserts at the facility. Duties include understanding what types of baked goods and desserts the clientele enjoys and developing or improving upon successful recipes. This position oversees and participates in consistent training in the preparation of all bread, bread-related, pastries, and dessert procedures and quality. Plan, develop and price menu items with the Executive Chef, order all food, and keep records and accounts. Manages staff. Responsible for the overall direction, coordination, and evaluation of all aspects of the department employees. Carries out management responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Ideal candidates will be well versed in the articulation of what is not tolerated behavior in the form of microaggressions, retaliation and either conscious or unconscious biases. The Pastry Chef should also offer clear guidance to Team Members on what internal growth can look like in the property or in the Gjelina Group.

General Attributes:

• To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind.
• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.
• To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
• To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance.
• To be flexible, responding quickly and positively to changing environments
• To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):

• Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes.
• Plan, schedule and supervise bakery/pastry production, shipping and cleaning activities to highest safety and sanitation standards.
• Supervise, evaluate, train and schedule work of bakery staff.
• Order and arrange for correct ingredients, supplies and equipment using system.
• Develop, maintain, and update recipes.
• Responsible for inventorying of stock.
• Assist bakers with the production of products or when the schedule falls behind.
• Follows the prep list created by management.
• Manage quantities to be baked, ensuring we have stock but also keeping waste to a minimum.
• Execute large custom bread/dessert orders.
• Manage the schedule for the team.
• Follows recipes according to guidelines.
• Prepares all bread/dessert items, as well as breads, to the highest quality.
• Follows recipes, portion controls, and presentation specifications.
• Collaborate with the Chefs/management to create new and exciting desserts according to the season.
• Restock all items as needed throughout the shift.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills
• Has understanding and knowledge to properly use and maintain all equipment in station
• Helps with other kitchen duties assigned by the Chefs to ensure all department needs are met.
• Act with integrity, honesty and leadership that promotes company's values.
• Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation.
• Assist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations.
• Cross-train in other positions and provide support to those workstations as needed.
• Perform other duties and responsibilities as required or requested.
• Ability to articulate the Group's policy on Prevention and awareness of Microaggressions and what forms of retaliation can look like.
• Display a strong passion for developing the team, along with highlighting opportunities for internal growth.

SUPERVISORY RESPONSIBILITIES: The position assists in supervising /leading bakers/pastry cooks to comply with the organization's policies and procedures. Responsibilities include assisting in training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; motivating staff; and resolving problems.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

• 5+ years of baking/pastry production experience.
• Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
• 2+ yrs. previous experience leading the bread/pastry department
• Must know basic math
• Excel/Google Sheets literacy
• Ability to understand and interpret financial statements
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must have problem-solving abilities, be self-motivated, and organized
• Familiarity with all the equipment in the overseen department, basic troubleshooting, and diagnosis
• Ability to use all relevant items of kitchen/baking equipment
• Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures
• Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner
• Ability to keep calm when faced with any unusual situations
• Ability to perform the essential functions of the job
• In-depth understanding of professional cooking/baking
• Ability to train, teach, coach, and lead
• Must have problem-solving abilities, be self-motivated, and organized
• Ability to work with speed and efficiency
• Demonstrates integrity, trust, ethics, and values.
• Bi-lingual in English and Spanish, preferred.
• Ability to work in a fast-paced environment.
• Adaptable, team-oriented, dependable, and strong work ethic.
• Manager Food Handler Certification - Food Handling & Sanitation Awareness
• Must understand how to abide by the rules of the Department of Health related to Food Service.

PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 30 pounds; frequently lift/carry/or move up to 40 pounds and occasionally lift/carry/or move up to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT: The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment may be moderate, and the surrounding areas may be wet, hot/cold, slippery, or humid.

WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEFS AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.