Head Pastry Chef
4 weeks ago
Celebrating 20 years since first opening its doors in London, Zuma is sophisticated twist on the traditional Japanese Izakaya style of informal eating and drinking. Co-founded by Rainer Becker and Arjun Waney in 2002, Zuma has 15 venues globally and 9 seasonal locations.
Featuring modern Japanese cuisine that is authentic but not traditional. The menu showcases a variety of dishes from its three kitchens: the main kitchen, the sushi counter and the robata grill.
Zuma, the brainchild of award-winning co-founder and creator, Rainer Becker, brings its internationally acclaimed style of authentic and modern Japanese food to Midtown, New York.
JOB SUMMARY:
Head Pastry Chef leads the pastry team in creating and delivering exceptional desserts and baked goods that meet the highest standards of quality and presentation. You will be responsible for overseeing all pastry operations, developing innovative menu items, and ensuring compliance with food safety regulations.
ESSENTIAL JOB FUNCTIONS:
Assist the Corporate Pastry Chef in planning and executing pastry menu offerings, including recipe development, costing, presentation, and other required tasks Lead and oversee the pastry kitchen operation, including menu planning, recipe development, food preparation, and presentation Develop and maintain a seasonal pastry menu that reflects Zuma's culinary philosophy, emphasizing fresh, high-quality ingredients and innovative flavor combinations Supervise and mentor pastry staff, including sous chefs, cooks, and stewards, to ensure consistency, teamwork, and adherence to culinary standards Train team on allergen awareness and management, ensuring all staff are knowledgeable about handling food allergies safely Ensure strict adherence to food safety and sanitation protocols, including HACCP guidelines, to maintain the highest standards of cleanliness and hygiene in the kitchen Assist in scheduling kitchen staff, managing labor costs, and optimizing staffing levels to meet business demands Collaborate with the Executive Chef, General Manager, and other department heads to create and execute special events, themed dinners, and promotional menus Monitor food costs, inventory levels, and kitchen expenses, and implement cost-control measures to optimize profitability while maintaining quality Conduct regular inspections of kitchen equipment, facilities, and storage areas to ensure proper functioning, safety, and cleanliness Train, mentor, and develop the kitchen team, including creating and implementing a promotion plan Foster a positive and inclusive work environment in the kitchen, promoting teamwork, communication, and professional development among kitchen staff Handle guest inquiries, special requests, and dietary restrictions with professionalism, empathy, and attention to detail Maintain open and effective communication with front-of-house staff, management, and other departments to ensure seamless coordination and guest satisfaction Stay current with industry trends, culinary techniques, and new ingredients to inspire creativity and innovation in the kitchen Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed Operate ethically to protect the image of the company Performs other duties and responsibilities as required or requestedKNOWLEDGE, EXPERIENCE AND SKILLS
5+ years Head Pastry Chef experience or Executive Pastry Chef in a high-volume restaurant or hospitality establishment Culinary degree or equivalent certification with a specialization in pastry arts Exceptional pastry skills, with a strong knowledge of various baking and dessert-making techniques Must possess a valid New York City Department of Health Food Handler's Card (New York location only) Strong leadership and management skills, with the ability to inspire and motivate kitchen staff to achieve culinary excellence Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously Strong communication and interpersonal skills, with the ability to collaborate effectively with kitchen staff, management, and front-of-house teams Understanding of food safety and sanitation practices, including HACCP principles and local health regulations Ability to work effectively under pressure in a fast-paced kitchen environment Excellent communication skills, both verbal and written, to effectively interact with team members and stakeholders Ability to work flexible hours, including evenings, weekends, and holidays, as requiredPHYSICAL REQUIREMENTS:
Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environmentBENEFITS & PERKS
Medical, Dental, Vision Insurance Bonus program Paid Time Off Free family meal daily Dining discounts at Zuma The opportunity to work on a team with global hospitality/culinary experienceZuma is an equal opportunity employer.
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