Summary
As the Lead Pastry Chef, ensuring the execution of exquisite and delectable desserts, pastries, and baked goods. Your expertise in pastry arts, leadership skills, and passion for culinary excellence will contribute to the success of our pastry program and delight our guests.
Essential Functions include but may not be limited to:
● Menu execution while adhering to each concept developed by Executive Chef Dustin Falcon
● Prepare, clean and organize ingredients for use in the kitchen
● Ensure the pastry kitchen side is clean and sanitized at all times
● Invoice and inventory management of the pastry department
● Assist with scheduling as necessary including large, special, and offsite events
● Assist in onboarding, progressive discipline, and separation process as needed
● Maintain consistent ORG food quality standards
● Monitor and improve consistency of food quality to enhance overall guest experience
● Ensure standards and policies are available for staff to create and maintain a safe workplace and environment
● Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace safety
Requirements:
● 1 year as a Lead Pastry and/or relevant education and/or experience, Michelin experience is a plus!
● Progressive experience in fine dining food production
● Be able to stand, walk, and bend for long periods of time throughout the day
● Be able to lift up to 50 lbs
● Strong knowledge of back of the house systems, ordering, and inventory
● Strong knowledge of local, state, and federal food sanitation regulations
● Strong knowledge of current and future food trends
● Excellent communication skills
● Ability to meet deadlines
● Ability to communicate in a professional manner.
● Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
● Ability to work well under pressure, be a clear thinker, remain calm and resolve problems using good judgment.
● Must be able to work well with a team and be willing to assist in all phases of the operation.
Physical Demands:
The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The employee is occasionally required to stoop, kneel, crouch, or crawl.
The employee must be able to lift and/or move up to 50 pounds, be able to work in a sitting position for long periods of time.
The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.