This role is for a Pastry Executive Sous Chef at a three-Michelin-star restaurant.
It involves supporting daily pastry operations, mentoring pastry staff, maintaining recipe quality and allergy compliance, and ensuring food safety and sanitation standards.
The position includes overseeing inventory, ordering, waste management, and assisting with food cost tracking.
The candidate will collaborate with service teams for smooth operations and participate in management meetings.
Qualifications include 3+ years in Michelin-level pastry programs, 2+ years in a leadership role in fine dining, strong organizational and communication skills, and a commitment to craftsmanship, teamwork, and safety standards.