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Executive Pastry Chef

2 months ago

Brooklyn, New York, United States The Great Chestnut Experiment Full time
About The Great Chestnut Experiment

We are a dynamic and innovative company seeking an exceptional sous chef / production lead to join our team and drive our recipe development, operations, and food production forward. This role will be responsible for refining our existing products and recipes, as well as developing new recipes around our product concepts.

Key Responsibilities:
  • Lead and manage a culinary team of 3-5 people in prep and service operations, ensuring high-quality standards and efficient workflow.
  • Oversee food preparation at a shared commissary kitchen, implementing production best practices and Standard Operating Procedures (SOPs) to streamline operations and optimize food costs.
  • Develop and enforce production best practices and SOPs to ensure seamless operations and customer satisfaction.
  • Manage procurement, ordering, and inventory control to optimize food costs and minimize waste.
  • Support operations for our pop-up retail location, including weekends and holidays, ensuring efficient and effective use of kitchen equipment and resources.
  • Collaborate with front-of-house, marketing, and business teams to ensure seamless operations and customer satisfaction.
  • Monitor and maintain food safety and sanitation standards at all times, ensuring compliance with industry regulations.
  • Stay updated on industry trends and incorporate best practices into operations, driving continuous improvement and innovation.
Requirements:
  • 2+ years of experience in a management role within foodservice restaurants, catering, or production environments.
  • Proven ability to hire, lead, and manage teams effectively, with a strong focus on employee development and retention.
  • Strong skills in forecasting, procurement/ordering, and managing food costs, with a focus on minimizing waste and optimizing inventory.
  • Experience in creating and implementing production best practices and SOPs, with a focus on efficiency and quality.
  • Culinary and baking experience, with a solid understanding of kitchen operations and food safety regulations.
  • Preferred experience in a shared commissary kitchen environment, with a focus on high-volume production and efficient workflow.
  • Excellent organizational, leadership, and communication skills, with a focus on teamwork and collaboration.
  • Ability to work efficiently in a high-volume setting, particularly during peak seasons or events.
  • Flexibility to work in a dynamic and fast-paced environment, with a focus on adaptability and continuous improvement.
  • Familiarity with food safety and sanitation regulations, with a focus on compliance and best practices.
Compensation:
  • $25-$30 per hour with a 20% performance bonus based on achieving key performance indicators (KPIs) including food cost metrics, labor metrics, and sales metrics.
  • Monthly $500 Healthcare contribution.