Pastry Chef

Reports To: Executive Chef

Position Summary:

We are seeking a skilled Pastry Chef to oversee the daily operations of the pastry department at Casaléna. In this role, you will be responsible for supervising the preparation of pastries and managing the production process. Your duties will include updating recipe guides, ensuring compliance with operational procedures, and collaborating closely with the Chef and Chef de Cuisine to bring Casaléna’s vision to life. Your ultimate objective is to maintain the highest standards in pastry production and service throughout the establishment.

Responsibilities:

• Supervise the pastry department to ensure that daily preparations meet the required standards.
• Maintain kitchen cleanliness and organization, following California Labor Law practices.
• Produce a variety of desserts, baked goods, preserves & jams, and oversee pastry production for events.
• Keep pastry stocks at optimal levels according to approved standards.
• Communicate effectively with Chefs and staff regarding ordering needs and related matters.
• Lead research and development for planned projects, offering support on the line as necessary.
• Have a thorough understanding of all items on the menu and assist on the line when needed.
• Oversee the development and execution of the pastry department and specialty products.
• Ensure staff members are well-trained and carry out their tasks to the required specifications.
• Update and make accessible all recipes for pastry department employees.
• Understand food costing and ensure completion of checklists by staff.
• Attend all mandatory meetings and lead by example, demonstrating excellent technique, exemplary behavior, knowledge, and a positive attitude.

Key Skills & Requirements:

• Extensive knowledge of pastry production and prior supervisory experience in a professional kitchen.
• Familiarity with food safety, cleanliness, and adherence to California Labor Law practices.
• Effective communication skills for interacting with chefs, staff, and vendors regarding ordering requirements.
• Flexibility to work on the line as needed.
• In-depth knowledge of the menu and understanding of food costing.
• Strong leadership skills and the ability to set a positive example for others.

Physical Requirements:

• Ability to stand for extended periods.
• Capability to lift up to 30 lbs.
• Willingness to perform repetitive bending, stooping, twisting, and lifting of products and supplies.