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Pastry Chef Manager

2 months ago

Chicago, Illinois, United States RPM Restaurants Full time
About RPM Restaurants

RPM Restaurants is a renowned culinary-driven restaurant company with a genuine commitment to its people. We welcome unique perspectives and nurture diverse talents at multiple locations, supported by our Culture of Caring.

Job Summary

We are seeking an experienced Pastry Sous Chef to join our team. As a key member of our kitchen staff, you will be responsible for overseeing the pastry line and inventory, leading the preparation, production, and presentation of baked goods, pastries, and desserts for our restaurants.

Responsibilities
  • Pastry Line Management: Oversee the pastry line and inventory, ensuring efficient and effective operations.
  • Leadership and Supervision: Lead the preparation, production, and presentation of baked goods, pastries, and desserts, and supervise the kitchen, dish, and other back-of-house teams.
  • Pre-Shift Meetings and Checks: Lead back-of-house pre-shift meetings, participate in line, temp, and cooler checks, and conduct food tastings for the shift.
  • Recipe Book Maintenance: Partner with the General Manager and/or designated managers/chefs to regularly review and maintain recipe books.
  • Quality Control: Perform regular line checks throughout the day to ensure the quality of all menu items.
  • Purchasing and Inventory: Purchase and order food products and supplies for the restaurant, including daily product orders.
  • Food Cost Control: Assist with tracking and controlling food costs.
  • Communication: Ensure effective communication of food production and timing issues, needs, and special requests between front-of-house and back-of-house teams.
  • Employee Development: Partner with the General Manager and management team to interview, hire, onboard, train, supervise, and develop all back-of-house employees and teams as needed.
  • Teamwork and Customer Service: Model and promote teamwork across all teams, and use tact and good judgment when dealing with challenges pertaining to guests, vendors, and employees.
  • Flexibility and Availability: Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites with or without overnight travel, as needed.
Qualifications
  • Experience: 2-3 years of pastry chef experience in a high-volume full-service restaurant.
  • Leadership and Management: Ability to lead and manage the kitchen staff.