We are seeking an Executive Pastry Chef to join our team in Corpus Christi, TX! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.

Responsibilities:

-Oversee day-to-day culinary operations of the Central Kitchen Bakery.
-Developing and updating dessert menus that complement the overall concept and theme of the establishment. -Create innovative and seasonal dessert offerings, taking into account customer preferences, dietary restrictions, and ingredient availability.
-Develop and standardize recipes for desserts and baked goods, ensuring consistency in flavor, texture, and presentation. Experiment with different ingredients and techniques to create unique and signature dishes that showcase their culinary creativity.
-Oversee all aspects of pastry production, including scheduling, ordering ingredients, and coordinating production schedules to meet customer demand. Ensure that pastry staff are properly trained and equipped to execute recipes efficiently and maintain high standards of quality and consistency.
-Maintain high standards of quality and consistency in all pastry offerings. Inspect finished products for taste, texture, and appearance, making adjustments as needed to ensure that they meet the standards of the establishment and exceed customer expectations.
-Recruit, train, and supervise pastry staff, including pastry cooks, assistants, and decorators. Provide guidance on baking techniques, recipe execution, and food safety practices to ensure that all team members perform their duties effectively and safely.
-Responsible for managing the pastry department budget, including labor costs, ingredient costs, and equipment expenses. Develop cost-effective recipes and production processes to maximize profitability while maintaining quality standards.
-Ensure compliance with food safety and sanitation standards in the pastry department, including proper storage, handling, and disposal of ingredients, as well as cleanliness and maintenance of equipment and workspaces.
-Collaborate with other members of the culinary team, including executive chefs, sous chefs, and line cooks, to coordinate menu planning, production schedules, and special events. Also works closely with front-of-house staff to ensure seamless service and customer satisfaction.

Qualifications:

-Previous experience in culinary arts, pastry, cooking, or other related fields
-Knowledge of cost and labor systems
-Passion for food and cooking techniques
-Strong leadership qualities
-Ability to thrive in a fast-paced environment
-Attention to detail and highly organized
-Managed a staff of 30 people
-Passion for training