Position: Executive Baker / Pastry Chef

Location: New York / New Jersey

The Executive Pastry Chef is responsible the Day-to-Day Bakery Operations:

• Controlling Food Quality
• Ingredients Ordering & Inventory
• Planning Bakery Production
• Product & Menu Planning
• Food Safety Standards
• Managing the BOH kitchen staff

Qualifications:

• Candidate MUST BE formally trained in Italian pastry Arts
• Minimum of 5 years of contemporary Italian Pastry experience (at least 3 years in a Leadership role)
• Strong organizational, leadership, and mentoring skills with emotional intelligence and maturity.
• Supervises mixing, proofing, shaping, and baking and placement of Italian pastries.
• Knowledge of SQF, BRC, AIB, HACCP, GMP, FSMA, FDA, and USDA regulations.
• Bilingual (English / Italian) is a plus

Main Responsibilities:

• Oversees daily Bakery operations, ensuring compliance with recipes, presentation, and quality standards.
• Develops new and exciting items for Seasonal menus and Special Events.
• Maintains inventory, cost targets, and purchasing for ingredients and equipment.
• Monitor and Control all Food and Labor costs to ensure Profit Margin
• Lead, Recruit, Hire, Train, On-Board, and Mentor Sous Chefs and Bakers
• Ensures all Baked items are prepared with precision, elegance, and consistency.
• Maintains strict adherence to Food Safety, Sanitation, and Hygiene standards.