Executive Pastry Chef

Southern Cross Hospitality; Savannah (GA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Job summary

La Vetta, a new Italian dining destination from Southern Cross Hospitality, is seeking an Executive Pastry Chef in Savannah to lead the pastry department. You will supervise production schedules for bread, pasta, and desserts, ensuring top quality and artistry in plating, under the guidance of a Michelin-starred chef.

The role requires strong leadership, advanced pastry expertise, and the ability to manage labor and inventory while maintaining rigorous HACCP and food-safety standards during

Qualifications

• Proven leadership in high-volume, high-standard culinary operations.
• Strong knowledge of pastry techniques and dessert production.
• Experience with inventory management and cost-control systems.
• Knowledge of food safety regulations and HACCP standards.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Execute pastry department operations with rigorous production schedules for bread, pasta, and desserts.
• Maintain absolute quality control through technical precision and consistent presentation.
• Manage department labor and inventory to align with Executive Chef's financial goals.
• Coach staff on new menu items, methods, and specials; address issues promptly.
• Oversee goods receiving, FIFO labeling, and freshness to maintain standards.
• Ensure kitchen documentation (temperature logs, cleaning schedules, HACCP records) is up to date.

Skills

Leadership

Pastry expertise

Inventory management

Cost-control

HACCP knowledge

Education

Bachelor's degree in Culinary/Hospitality

Job description

Location: 15 W Broughton St., Savannah, GA (on-site)

Status: Full-time. Offering a competitive salary based on experience.

• Benefits include: health, dental, vision, and paid time off

La Vetta, a new Italian dining destination from Southern Cross Hospitality, is seeking passionate hospitality professionals to join the team as we prepare to open this spring in downtown Savannah. The kitchen is led by Michelin-starred Chef Michele Minchillo. The cuisine reimagines the spirit of Italian heritage through a modern global lens, emphasizing seasonal ingredients, innovative cooking methods, and sleek plating that never compromises true Italian tastes.

THE ROLE

The Executive Pastry Chef is responsible for the systematic execution of the pastry department's operations. This role focuses on maintaining rigorous production schedules for bread, pasta, and dessert programs, ensuring absolute quality control through technical precision. You are responsible for managing the department’s financial performance through disciplined labor control and accurate inventory management in close alignment with the Executive Chef.

As an Executive Pastry Chef, you will be responsible for the following duties:

• Expertise in modern and classic pastry-bakery techniques, boutique and fine dining desserts, and artisan breads.
• Solid communication and interpersonal skills to collaborate effectively with team members, guests, and other stakeholders.
• Monitor and report on waste-tracking systems and portion control protocols. Ensure consistent quality, taste, and presentation of all dishes served.
• Oversee goods receiving, ensuring all products meet quality standards and are processed through FIFO and systematic labeling procedures.
• Check the quality of the product and consistency at all times to meet standards. Oversee food preparation and production to maintain high standards during service.
• Coach and inform staff on any new menu items, new methods, and special events, and follow up on any problem or situation that needs improvement.
• Supervise ordering, receiving, and storage of food supplies to maintain freshness and quality.
• Maintain proper kitchen documentation, including temperature logs, cleaning schedules, and HACCP records.
• Ensure kitchen equipment is properly maintained and operational at all times.
• Drive continuous improvement in kitchen efficiency, workflow, and productivity.
• Handle guest feedback related to food quality and implement improvements when required.

QUALIFICATIONS

• Proven experience in leadership roles within high-volume, high-standard culinary operations.
• Advanced proficiency in kitchen language, inventory management, and cost-control systems.
• Degree or Higher National Diploma in Culinary/Hospitality is preferred but not essential.
• Strong Pastry expertise with the ability to manage multiple sections.
• Strong leadership and team management skills.
• In-depth knowledge of food safety regulations and HACCP standards.
• Ability to work under pressure in a fast-paced environment.