Executive Pastry Chef ($70-$80K Annually)
$70–$80,000 year
On-siteFort Lauderdale, Florida, United States
Job Summary
Consult with the Executive Chef and ownership on recipes, staff, menus, preparation, and presentation for all desserts. Supervise daily dessert program operations, including preparing cakes, pastries, and creating new specials. Conduct weekly and monthly tastings for ownership while measuring ingredients, portioning food, and ensuring staff adherence to sanitation and quality standards. Manage kitchen inventory, verify food temperatures and storage, and maintain a clean, organized workstation. Operate grills, ovens, steamers, and warmers for food preparation. Take charge of kitchen opening and closing duties. Requires 3+ years in high-volume environments, open availability for evenings, weekends, and holidays, and a positive, professional attitude.
Required Qualifications
- 3+ years' experience working in high volume restaurant environment
- Must have open availability including evenings, weekends and holidays
- Must enjoy an active role that
- Commitment to excellence
- Desire to learn
- Passion for food and hospitality
- Positive attitude
Desired Qualifications
- Our ideal candidate is kind, positive, and works well with others
- They also believe in quality, consistency and working in a clean, organized, and inclusive environment where respect and dignity is prioritized
- Passion for excellence, superior service standards, and a positive attitude with a team player mindset
- Ability to work under pressure with grace and ease
- Love of exceptional food, modern drink, and exquisite style
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