What are the responsibilities and job description for the Pastry Production Sous Chef position at ecco/project (La Jetee, Bar Dali, Cafe Terracotta, Woodberry Kitchen)?
The ecco/project is a new restaurant group from James Beard award-winning Spike Gjerde (Woodberry Kitchen, La Jetée, Bar Dalí, cafe Terracotta) dedicated to returning maximum value to regenerative, local growers—contributing to a stronger regional food system, a healthier environment, and a vibrant Baltimore city.
We are searching for a Pastry Sous Chef to join our Production Kitchen team at ecco/project to execute, produce, and bake all components for all of the restaurants in the group. From laminated pastries, to whole-grain breads, to ice creams. Each restaurant features a different cuisine while using the best ingredients from the Mid-Atlantic region. From a Provençal French hotel restaurant to a Spanish tapas bar to the city's only James Beard Award-winning restaurant, there is no shortage of growth or knowledge to gain in this role. This is an exciting opportunity to learn and grow your pastry and baking skills and work with a talented ambitious team. This full-time position involves hands-on production and management, includes benefits, and reports directly to our Ecco/Executive Pastry Chef.
Responsibilities:
- Produce pastries, breads, savory baking, and cakes according to established recipes.
- Work efficiently to execute the daily production list.
- Maintain kitchen tools and cleanliness.
- Assist other areas including savory prep and events as needed.
- Manage a team to drive production for all of the restaurants under Ecco.
- Continuously improve production (quality, speed, and operational efficiencies).
- Assist in developing a production schedule and hold yourself and team members accountable to it for successful daily production
Skills:
- Measuring ingredients, mixing, portioning.
- Lamination experience
- Bread production
- High-volume production
- Critical thinking skills in relation to building systems and problem solving
- Mathematical skills to scale recipes effectively.
- Cake assembly, lamination, and bread workflow.
- (preferred) Pasta production.
Job Type: Full-time
Pay: $55,000.00 - $65,000.00 per year
Work Location: In person
Salary : $55,000 - $65,000