Pastry Chef

3 years

Job Title: Pastry Chef
Location: All Locations
Company: Bardea Restaurant Group
Chef: James Beard-Nominated Antimo DiMeo

Job Description

• Develop and innovate a seasonal dessert menu that highlights local ingredients and showcases the flavors of the Mid-Atlantic.
• Oversee all aspects of pastry production, ensuring creativity, consistency, and attention to detail.
• Management of all ordering and acceptance of daily deliveries and ability to keep things within set cost margins with suppliers
• Handles daily scheduling and hours and management of payroll
• Management of interviewing, hiring, training and reviewing of pastry and baking staff
• Work with FOH to establish and meet pars
• Management and organization of kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge
• Daily quality checks of products
• Attend certain outside events and programs with possible travel

Qualification Requirements

• Proven experience as a Pastry Chef in a Michelin-starred or high-end restaurant, preferably with a focus on seasonal and local ingredients.
• Strong creative vision and a passion for dessert artistry.
• Excellent leadership and communication skills.
• A genuine passion and knowledge for food and pastries
• A thorough knowledge and appreciation of seasonal cuisine is a must
• Experience with service and expediting
• Dependable and hard-working
• A strong sense of urgency and strong communication skill
• Able to take constructive criticism, learn quickly, and constantly improve
• Must be meticulously clean and aware of all food safety standards (DC Food Managers License a plus)
• Must be available to work on different shifts, weekends, and holidays.

Benefits

• Employer Sponsored Health Insurance package
• Paid Time off
• Paid Sick Leave
• Restaurant Group Dining Discount
• Opportunities for advancement

• Work alongside a James Beard-nominated chef and a passionate team
• Competitive pay and growth opportunities
• A supportive and creative work environment where culinary talent is celebrated

Compensation: Salary/Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

Creativity in Menu Development

Experience in a Professional Kitchen

Attention to Cost Management

Attention to Detail

Team Oriented

Team Collaboration

Strong Work Ethic

Staff Development and Mentorship

Knowledge of food safety and sanitation guidelines

Problem Solving in Kitchen Operations

Inventory Management

Event Planning and Participation

Leadership

Adaptability to Different Work Environments

Communication

Customer Service Orientation

Kitchen Management

Ability to Work Under Pressure

Time Management

Commitment to Quality Assurance

Team Management

Knowledge of Food Safety Regulations

Communication Skills

Flexibility in scheduling

Problem Solving

Passion for culinary arts

Food Preparation

Ability to work in a fast paced environment

Menu Development

Management

Quality Control

Advanced Knife Skills

Food Handling/Storage

Menu Planning

Food Handling and Storage

Teamwork

Cost Control

Team Leadership

Scheduling

Training and Development

Customer Service

300+ Covers Per Night

Leadership Skills

Meat Butchery

Fish Butchery

200 Covers Per Night

Strong Communication Skills

Organizational Skills

Sous Chef Experience

Cost Management

Food Safety Knowledge

Ability to Lift 30+ Pounds

Food Safety

Training

Kitchen Personnel Management

Pastry Making

Plating and Presentation

Equipment Maintenance

Ice Cream / Sorbet Making

Pastry Techniques

Positive Attitude

Recipe Development

Safety and Sanitation

Cake Making

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