Executive Pastry Chef

Il Capriccio Ristorante; Whippany (NJ); On-site; USD 68,000 - 73,000; Full time

Benefits offered by this job

Paid Vacation

Annual Bonus

401K

One Meal Provided daily

Food Discounts

Job summary

Il Capriccio Ristorante in Morris County, New Jersey, is seeking an experienced Lead Pastry Chef to take full ownership of the pastry department. This is a one-person pastry operation for a professional who is highly organized, creative, reliable, and capable of independently managing production and service.

The ideal candidate will manage daily pastry production, execute desserts with refined presentation, plan production around reservations and par levels, and maintain inventory, ordering,

Qualifications

• Professional pastry experience in fine dining, upscale restaurants, or hotels.
• Strong dessert production and plated presentation skills.
• Highly organized with excellent time management.
• Experience with ordering, inventory, and par-level management.
• Ability to independently prioritize and manage production.

Responsibilities

• Manage all daily pastry production and work the line during dessert service.
• Execute established desserts with consistency and refined presentation.
• Plan production based on business levels, reservations, and par levels.
• Manage pastry inventory, ordering, and waste.
• Prepare desserts, cakes, biscotti, gelato, sauces, garnishes.
• Develop seasonal desserts and contribute creative ideas.
• Maintain accurate mise en place and production schedules.
• Ensure all products are prepared with appropriate lead time for service.
• Maintain a clean, organized, and sanitary pastry station.
• Support private events and seasonal holiday production as needed.

Skills

Pastry experience

Dessert plating

Organization

Time management

Inventory management

Prioritization

Creativity

Communication

Work ethic

Job description

Il Capriccio Ristorante, an established fine-dining Italian restaurant in Morris County, New Jersey, is seeking an experienced Lead Pastry Chef to take full ownership of our pastry department.

This is a one-person pastry operation for a professional who is highly organized, creative, reliable, and capable of independently managing production and service.

Responsibilities

• Manage all daily pastry production and work the line during dessert service
• Execute established desserts with consistency and refined presentation
• Plan production based on business levels, reservations, and par levels
• Manage pastry inventory, ordering, and waste
• Prepare desserts, cakes, biscotti, gelato, sauces, garnishes
• Develop seasonal desserts and contribute creative ideas
• Maintain accurate mise en place and production schedules
• Ensure all products are prepared with appropriate lead time for service
• Maintain a clean, organized, and sanitary pastry station
• Support private events and seasonal holiday production as needed
  

We are looking for a professional pastry chef—someone who is committed to the position and the required hours.

Hours: Monday through Friday 10am-2:30/3pm (Lunch Service) 4:30-10pm (Dinner Service)

Saturdays: Dinner Service at 4:30pm with prep time arrival at 1pm. Sundays off. Holidays are Paid days off.

The ideal candidate will have:

• Professional pastry experience in fine dining, upscale restaurants, hotels
• Strong dessert production and plating skills
• Excellent organization and time management
• Experience with ordering, inventory, and par management
• The ability to independently prioritize and manage production
• Strong attention to detail and consistency
• Creativity combined with disciplined execution
• Professional communication and a strong work ethic

Competitive Salary: $1500- $1600 per week

Paid Vacation

Annual Bonus (after one year)

401K

One Meal Provided daily

Food Discounts