What are the responsibilities and job description for the Executive Pastry Chef position at L'Ardente?
Executive Pastry Chef
L’Ardente – Washington, DC
About L’Ardente
L’Ardente is a vibrant, high-profile Italian restaurant in Washington, DC, known for its glamorous take on Italian dining, bold flavors, and unforgettable presentation. We are seeking a talented and creative Executive Pastry Chef to lead our pastry program, develop iconic desserts, and deliver the elevated guest experience that defines our brand.
Position Summary
The Executive Pastry Chef is responsible for overseeing all pastry and dessert operations at L’Ardente, from menu development and production to presentation and execution. This leader will combine technical mastery, innovation, and an eye for dramatic presentation to create a pastry program that complements our “glam Italian” concept.
Key Responsibilities
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Lead and manage the pastry department, including training, scheduling, and supervising pastry team members.
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Develop, test, and execute innovative desserts, breads, gelati, and specialty items that align with L’Ardente’s Italian-inspired, high-glam concept.
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Ensure consistency, quality, and visual appeal of all pastry items served in both the dining room and private events.
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Collaborate with the Executive Chef and culinary leadership to design seasonal menus and special features.
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Manage inventory, ordering, and cost control to meet financial targets without compromising creativity or quality.
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Maintain the highest standards of cleanliness, food safety, and compliance with health regulations.
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Mentor and inspire the pastry team, fostering professional growth and creativity.
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Stay on top of pastry and culinary trends, bringing fresh ideas to enhance the guest experience.
Qualifications
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Proven experience as a Pastry Chef or Executive Pastry Chef in a high-volume, fine-dining restaurant.
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Strong background in Italian pastry traditions with a flair for modern, glamorous presentation.
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Exceptional skills in plated desserts, breads, viennoiserie, chocolate, and gelato/sorbet production.
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Creative, detail-oriented, and passionate about delivering memorable dining experiences.
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Excellent leadership, communication, and organizational skills.
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Ability to thrive in a fast-paced, high-energy environment.
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Culinary degree or equivalent professional training preferred.
Salary : $90,000 - $100,000