Pastry Chef

Head Pastry Chef  The head pastry chef  is responsible for management + production of all pastry + baked goods @ SEMM. Baking/Pastry staff oversight, inventory management, quality control, recipe standardization, prep schedules, ordering and training. Manage all areas of the bakery and pastry operation. Be the role model for hospitality, being able to work any foh position with grace and professionalism.  Ensure internal standards are met, while overseeing compliance with health, safety, sanitation regulations.  A role model of product quality and cleanliness Responsible for setting daily pars for pastries for both day + night items in coordination with the General Manager and Chef. Develop seasonal items, proactively researching ideas for new menu items.  Leads baking/pastry production for daily menu + offsite events such as SEMM cafe pop-ups, catering orders + guest chef collaborations. Completes all end of day and daily reporting in a timely and complete manner. Manage waste and inventory logs Ensuring all invoices are accurate, submitted to AP on time and in accordance with policies.  Negotiate with vendors for competitive pricing and delivery on time. Be an ambassador of SEMM and it's culinary program.  Keep excellent sanitary practices in line with DOH standards for food handling, general cleanliness, and maintenance of kitchen and dining areas.  Work with baristas/managers/servers/foh members ensuring all information regarding baked goods/pastries are communicated effectively.  Interview potential new-hires. Direct hiring, supervision, training and discipline as needed to help improve the efficient quality control of production.  In coordination with the GM, lead the development of new menu items for SEMM  Train the culinary team on all new recipes + standards Oversee the roll-out of all new products/menu items. Work with the GM to source and test packaging for all new items. Lead and manage repairs for baking/pastry equipment. Ensure weekly deep-clean checklists and maintenance upkeep checklists are completed Qualifications Passion for bread and ancient grains. Speak, read, write, and understand English. (Fluency in Korean is a plus)  Knowledge of Korean ingredients Experience with mixing, proofing, and baking bread Sourdough Making Good Communication skills, both verbal and written. 3+ years of experience as a baker/pastry Detailed oriented and motivated to be proactive in a fast-paced setting. Organization skills are a must. Experience in managing, mentoring, and coaching a team.  Good understanding of food safety and hygiene practices. Food Handler Certificate Demonstrated knowledge and experience with managing inventory. Work in a standing position for long periods of time (up to 10 hours). Ability to lift up to 30lb Compensation and Benefits: Competitive pay commensurate with experience. Performance-based incentives. Opportunities for career growth

Created: 2025-03-12