Executive Pastry Chef

Job Details ECLAIR BAKERY   IS HIRING AN EXECUTIVE PASTRY CHEF!   ECLAIR BAKERY, popular French bakery and pastry shop owned by Pastry Chef Stephane Pourrez, is looking to grow its team and hire an Executive Pastry Chef to overview and manage their daily production and BOH operations. Eclair Bakery is currently operating one location in the UES, Manhattan. The pastry shop is offering a large selection of French classics and is famous for the traditional French Eclair. The concept has been operating successfully for the past 10 years offering viennoiseries, pastries, cookies, and sandwiches to a clientele of devoted New Yorkers and French enthusiasts. The ideal candidate will have strong leadership skills to lead, train and inspire the BOH team while managing the production on daily basis. He will also show some exceptional technical skills and some experience in the making and baking of viennoiseries, French pastries and cakes.    Responsibilities Overall kitchen management of the day-to-day production including but not limited to: Oversee the development, creation, and execution of the pastry/bread and viennoiserie programs for the shop. Ensure that the teams uphold the highest standards for product quality, recipe adherence, cleanliness, and performance.  Monitor BOH team's overall team performance: progress, service, and team work daily. Oversee hiring, performance management, scheduling, and employee engagement for the BOH. Take the lead on staff training and practice ongoing training to maximize employee productivity and satisfaction. Promote teamwork through daily communication and coordination with the entire workforce-FOH and BOH. Take the lead on all the ordering for the kitchen. Maintain vendors relationships. Maintain updated and accurate recipes and costings for all pastries and items. Audit vendors pricing. Promote and practices safe work habits through training, education, and day-to-day management. Oversee workplace safety procedures and accurate records hen an incident take place. Maintain the cleanliness of the production areas and ensure daily and weekly cleaning tasks are executed properly. Oversee DOH compliance and practice DOH training and drills on weekly basis. Ensure successful performance by effectively controlling and managing merchandise and products, as well as productivity: FIFO, inventory management and accuracy of the recipes. Manage stock levels via weekly inventories and make key decisions about stock controls. Assist ownership in the creation of new recipes to offer new and seasonal pastries. Keep all FOH teams informed on menu items and changes as they occur. Qualifications Prior degree in Baking and Pastry from an accredited culinary university preferred. 2 years of pastry department management experience. Passion for Pastry Arts. Prior experience with laminated dough, cake production, and large-scale production Solid understanding of all aspects of a top Pastry Department operation (ordering, scheduling, production, pars etc.). Foster a positive team environment through leadership and acting with Integrity and Honesty. Must be energetic and enthusiastic and possess strong communication and organizational skills. Influential, team-oriented leadership style with passion for training and development of others. Must be fluent in English and helpful to be conversational in Spanish. Understanding local health and safety requirements; ability to ensure that Department of Health standards are upheld. General knowledge of food preparation methods and culinary terminology NY Food Handler License Required Be able to work a flexible schedule, including early morning and weekends. Be able to reach, bend, stop and frequently lift up to 25 pounds. Be able to work in a standing position for long periods of time. Requires manual dexterity to use and operate all necessary equipment.  

Created: 2025-02-25