Executive Pastry Team Lead

6 days ago


Dallas, Texas, United States Cafe Dior by Dominique Crenn Full time

About Cafe Dior by Dominique Crenn

We are a renowned fine dining establishment seeking a highly skilled and experienced Pastry Sous Chef to join our team. With a strong focus on delivering exceptional culinary experiences, we strive for perfection in every dish served.

Job Summary

We are offering a competitive salary of $80,000 - $110,000 per year, depending on experience, to our successful candidate. As a Pastry Sous Chef, you will be responsible for assisting the Chef de Cuisine in managing daily kitchen operations, overseeing food preparation, inventory, staff, quality control, sanitation, and cleanliness.

Main Responsibilities

  • Supervise and mentor kitchen staff to ensure smooth operations and maintain a productive and positive kitchen environment that fosters teamwork and collaboration.
  • Assist in executing the daily menu for lunch and tea time, ensuring consistency and quality in every dish served.
  • Coordinate the operations of two separate kitchens (main kitchen and prep kitchen), ensuring both kitchens are fully stocked, organized, and capable of supporting service demands.
  • Ensure the highest quality standards for food production, presentation, and taste. Conduct regular quality checks and ensure food safety standards are adhered to at all times.
  • Oversee and manage kitchen inventory, ensuring that all necessary ingredients are on hand for daily service. Assist in ordering and inventory control to maintain efficient kitchen operations.
  • Train and develop kitchen staff to maintain consistency in food preparation and service. Provide ongoing guidance to chef de parties and the commis.

Requirements

  • Kitchen Leadership: Strong leadership skills with ability to supervise and mentor kitchen staff.
  • Culinary Expertise: Proven experience in high-end culinary operations with a focus on quality and consistency.
  • Dual Kitchen Operations: Ability to coordinate the operations of two separate kitchens.
  • Quality Control: Strong attention to detail with ability to conduct regular quality checks and ensure food safety standards are met.
  • Inventory Management: Experience with inventory management and ordering procedures.
  • Training & Development: Ability to train and develop kitchen staff to maintain consistency in food preparation and service.


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