TBB 122

Pastry Chef

Competitive pay with benefits such as health, PTO, and bonus potential.

From nearly sun-up to sun-down, guests will be able to find a cozy spot on the porch underneath our 150-year-old oak tree at TBB 122, where they can eat, drink and unwind.

The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods. They must understand and appreciate the subtleties of flavor pairings and different tastes and have a good aesthetic sense for food and pastry presentation. This position is responsible for assisting with the daily preparation of all baked goods and pastries and is responsible for coordinating dessert menus and pastry production with the owner and Executive Chef. They must be passionate about researching seasonally appropriate offerings in-line with local produce changes. TBB 122 will feature both more traditional artisan pastries as well as more healthful, plant based and gluten-free options.

Responsibilities:

• Assist in managing Pastry Production.
• Work with the owner and Pastry Chef in executing recipes within the TBB 122 vision.
• Manage workflow and consistency of all baked products.
• Coordinate with all management on catering and special event's needs.
• Responsible for monitoring food and labor costs for all pastry production.
• Update product offering with farmer's market & local produce availability.
• Identify staff needs and maintain great team morale.
• Assist with the management of the pastry's staff schedule.
• Monitor inventory levels and place orders for the department.
• Maintain a lean and orderly pastry station and adhere to health and safety standards.
• Working knowledge of baking with ingredients such as ancient grains, fermented doughs and alternative baking techniques.

Qualifications:

• Minimum 3 years' experience in a Pastry Leadership Role.
• Proven track record of controlling costs, managing inventory and maximizing profitability.
• Strong fundamental baking and organization skills.
• Experience in training and coordinating of other pastry cooks.
• Must be familiar and confident in working in a multi-faceted concept.
• The ideal candidate will share an interest in sourcing primarily from local farms, artisans, and must work closely with the Chef to order and source seasonal produce.
• Certification in food safety is required. (We pay for and provide the SERVSAFE class at our location.)
• Must possess excellent math skills, and willing to learn the company's POS system (TOAST) input and analytics, Microsoft excel and Microsoft word.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina and ability to stand for long periods of time while working and to work 50 to 60 hours per week.

Job Type: Full-time

Pay: $20.00 - $25.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Opportunities for advancement
• Paid time off
• Store discount
• Vision insurance

Restaurant type:

• Bakery
• Café

Schedule:

• Day shift
• Evening shift
• Morning shift
• Night shift

Work Location: In person