Job Description

Job Description:

• Work closely with Executive Pastry Chef
• Assist with dessert menu development
• Daily production of all dessert components
• Manage production schedule of all dessert items
• Receive and order ingredients
• Ensure all Health & Safety standards are being met on a daily basis
• Strictly adhere to recipes and standards for pastry preparation and plating
• Assist with training pastry cooks
• Provide training and support to Front of House employees, including menu knowledge and how to meet dietary needs.

Job Requirements: 

• 3-4 years of pastry experience, with at least 1-2 years being pastry kitchen management experience
• Candidates must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Ability to multitask and work in a fast-paced environment while effectively delegating tasks.
• Must have understanding of food cost and be capable of conducting and assessing restaurant inventory.
• Must be proficient with computers and have excellent written and verbal communication skills.
• Must be able to work a flexible schedule to include weekends and holidays.
• Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
• Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.
• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

Marcus Samuelsson Restaurant Group is an Equal Opportunity Employer and treats all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.

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