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.

• Croissants, Salt Bread, Pastries, Sourdough
• 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

• 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 & Benefits:

• Competitive pay commensurate with experience.
• Performance-based incentives.
• Opportunities for career growth

Salary : $65,000 - $80,000