Lead Pastry Chef & Menu Innovator

Baku Restaurant; Charlotte (NC); Hybrid; USD 50,000 - 65,000; Full time

Job summary

A premier dining establishment in Charlotte, North Carolina, seeks a skilled Pastry Chef responsible for high-quality food production and innovative presentation. The ideal candidate will have at least 4 years of experience, preferably in fine dining, and must ensure exceptional customer service while maintaining cleanliness and compliance with health codes. Join a team committed to excellence and employee development in a creative culinary environment.

Qualifications

• Graduation from a culinary institute or technical college with a degree/certificate in pastry or baking.
• Minimum of 4 years previous experience as a Pastry Chef, preferably in a fine dining environment.
• Experience in cake and pastry decoration is required.

Responsibilities

• Responsible for high quality food production and innovative presentation.
• Manage the kitchen and shift efficiently and productively.
• Prepare all bakery items following written recipes and maintain cleanliness.

Skills

Culinary skills in pastry

Menu development

Customer service

Supervisory skills

Education

Culinary degree/certificate in pastry or baking

Job description

• The Pastry Chef is responsible for high quality food production and innovative presentation flawlessly executed
• Manages the kitchen/shift efficiently and productively at all times
• Will prepare all bakery items following written recipes, including measuring ingredients and cutting pastry products
• Will also decorate and finish cooked cakes, pies and pastries
• Must promote superior customer service, along with maintaining a clean and sanitary work area throughout the entire shift, complying with all sanitation and health codes
• Responsible for maintaining consistency and quality for all food items in respective areas, ensure menu development timelines are met, and achieve budgetary, food quality and customer service expectations
• Assist in the development of new recipes for current and new products, order all raw materials needed to maintain production of required volume, minimize waste and inspect all raw materials to meet established standards of quality
• Maintain the kitchen and its equipment in clean, sanitary and fully operable condition
• Assist in the implementation of established safety policies and procedures, recommend changes, including hiring, promotion, demotion and release of personnel, and recommend wage and salary adjustments for personnel within established limits
• Committed to employee development, coaching and training

Requirements

• Graduation from a culinary institute or technical college with a degree/certificate in pastry or baking
• Minimum of 4 years previous experience as a Pastry Chef (prefer fine dining environment)
• Experience in menu development highly desirable
• Cake and pastry decoration experience required
• One year supervisory experience preferred
• Ability to stand, bend, and lift 25 lbs.