Culinary Agents is working with the team at Choy to connect them with talented hospitality professionals.
Choy - Now Hiring: Pastry Chef
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Company Description: Choy is an upscale Chinese American restaurant located in Nashville, TN led by a consulting Michelin-Star and James Beard Award winning chef. Inspired by the mid-20th century art deco movement in Shanghai and America's most iconic 'institutional' restaurants, Choy offers elevated Chinese American cuisine in a luxurious and memorable dining experience. With a focus on quality and seasonality, Choy aims to bridge cultural gaps through its innovative menu. Role Description: This is a full-time on-site role for a Pastry Chef at Choy. The Pastry Chef will be responsible for assisting our Executive Chef & Executive Sous Chef in daily kitchen operations, including food preparation, cooking, and plating. The Pastry Chef will also be responsible for supervising and training kitchen staff, ensuring food quality and safety, and maintaining a clean and organized kitchen. Primary focus will be on bread and dumpling production as well as dessert operations.Responsibilities include: Work and serve as key member of a talented and diverse culinary team and restaurant, preparing and executing the menu with utmost quality, precision and consistency Pastry menu development and recipe creation Manage all aspects of the pastry operation and oversee all bread/dumpling production. Work in a high-intensity kitchen and work environment and be able to handle the rigors of busy services while not sacrificing quality and consistency Train and mentor a team of cooks. Proactively accommodate guest requests, in the spirit of providing excellent, tailored service, cuisine and hospitality to our clients Comply with all applicable policies, rules and regulations, including but not limited to safety, health, jurisdictional laws, and labor compliance Qualifications: At least 3 years of relevant restaurant experience preferred Culinary and/or college degree recommended with a considerable working knowledge of relevant food preparation Genuine passion for pastry, restaurant hospitality, and learning new skills Highly organized, productive, and able to work meticulously in a high-intensity kitchen / work environment Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role Willingness to take direction from the Chefs, embrace change and innovation, and learn and adapt to new systems, service steps, and health and cleaning procedures Broad and flexible availability to work – AM/PM service and prep/production Physical requirements include but not limited to the ability to handle and carry trays, smallware, equipment, or other items up to 35lbs, and to stand, walk up and downstairs, and exert well-paced mobility for an extended period of time Compensation: $65,000-$75,000 per year, based on experience
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