EXECUTIVE PASTRY CHEF - NOMAD

Salary Range: $90,000 - $110,000

Company Overview:

José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands.

Position Summary

The Multi-Outlet, Hotel Executive Pastry Chef will be responsible for overseeing the pastry operations across multiple restaurants within one hotel. Their primary goal will be to ensure the consistent production of high-quality pastries, desserts, and baked goods that meet the standards and expectations of our business partners and guests. This role requires strong leadership skills, culinary expertise, and the ability to manage and inspire pastry teams across different locations.

Job Functions/Responsibilities:Menu Development and Innovation: Collaborate with the hotel & restaurant culinary teams, concept chefs and head chefs to develop innovative pastry menus that align with the overall culinary concept and meet guest preferences. Stay updated on industry trends and incorporate new techniques and ingredients into pastry offerings.

Quality Control:Implement and maintain high standards for pastry production, ensuring consistency, taste, and presentation across all venues. Conduct regular tastings and evaluations to uphold quality and address any issues promptly.

Training and Development: 
Lead, mentor, and train pastry teams at each property, ensuring that all staff members understand and adhere to recipes, techniques, and sanitation standards. Foster a culture of continuous learning and skill development.

Inventory and Cost Management: 
Manage pastry inventory levels, ordering supplies as needed to maintain adequate stock levels while minimizing waste. Monitor food costs and work with the management team to develop strategies for cost optimization without sacrificing quality. 

Compliance and Safety: 
Ensure compliance with food safety regulations and sanitation standards in all pastry operations. Conduct regular inspections and audits to identify and address any potential issues related to food safety and cleanliness.

Communication and Collaboration: 
Maintain open and effective communication channels with head chefs, food and beverage managers, and other relevant stakeholders. Collaborate with other departments to coordinate pastry offerings for special events, promotions, and catering orders.

Performance Monitoring and Reporting: 
Track pastry performance metrics across multiple venues, including sales trends, customer feedback, and cost variances. Prepare regular reports for management to assess performance and identify areas for improvement.

Customer Satisfaction:Monitor guest feedback related to pastries and desserts, responding promptly to any complaints or concerns. Work proactively to exceed guest expectations and enhance overall dining experiences.

Knowledge, Skills and Experience

• Proven experience as a pastry chef or executive pastry chef in a high-volume hotel or restaurant environment.

• Strong leadership skills with the ability to motivate and inspire pastry teams across multiple locations.

• Extensive knowledge of pastry techniques, ingredients, and flavor combinations.

• Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues and stakeholders at all levels.

• Solid understanding of food safety regulations and sanitation standards.

• Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously.

• Creative mindset with a passion for innovation and continuous improvement.

• Bachelor’s degree in culinary arts or a related field is preferred.

• Certification from a recognized culinary institution is a plus.