Pastry Chef

JOB TITLE: Pastry Chef

FLSA STATUS: Full-time, Regular Exempt
DEPARTMENT: Culinary
SUPERVISOR: Executive Team, Executive Chef, General Manager

The Pastry Chef will be responsible for all aspects of pastry operations within Andros Taverna & Mano a Mano including dessert menu development, pastry production, quality control, purchasing, inventory management, and cost control. The ideal candidate displays strong technical proficiency in all areas of pastry and baking, demonstrates expertise with Excel and inventory management systems, and upholds the core values of Andros Taverna while ensuring consistent execution of all pastry offerings.

• Maintain the core values and mission of Andros Taverna
• Performs all aspects of position with efficiency, respect and professionalism
• Displays consistent attention to detail and follow through of all restaurant policies
• Represents Eat Well Hospitality professionally through effective communication, cooperation and relationships with all business partners
• Collaborates with the team on upholding a positive work environment, fostering opportunities for the team to learn, grow and develop their abilities
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team

• Maintain a clean, organized, and safe pastry kitchen environment
• Manage all pastry production and coordinate with culinary team on daily operations
• Oversee training and development of pastry cooks and hourly pastry staff
• Execute daily brunch pastry production including pastries, breads, and breakfast items
• Prepare and maintain ice cream and gelato program including base preparation, flavoring, and proper churning techniques
• Design and execute plated desserts that complement the restaurant's culinary vision
• Plan, prepare, and execute pastries and desserts for catering events and private dining experiences
• Maintain positive relationships and collaboration with the culinary team and front of house staff
• Develop seasonal dessert menus in collaboration with Executive Chef and Chef Partners
• Monitor and maintain plating standards and presentation consistency across all pastry items
• Manage pastry purchasing, receiving, and vendor relationships specific to pastry ingredients and supplies
• Conduct monthly inventory using designated inventory management systems with accuracy and attention to detail
• Utilize Excel for inventory tracking, recipe costing, dessert cost analysis, and ingredient ordering
• Input and maintain data in restaurant inventory management software (Toast, MarketMan, or similar platforms)
• Ensure proper costing, portion control, consistency, and quality standards for all pastry items
• Maintain proper storage, rotation, and organization of all pastry ingredients and finished products
• Enforce all applicable food safety regulations and labor laws (federal, state and local)
• Coordinate with Executive Chef on special dietary accommodations for desserts (gluten-free, dairy-free, etc.)
• Serve as a role model, lead by example and demonstrate professionalism
• Promote continued education and lead training in tandem with culinary and front of house management
• Support and maintain constant contact with team members, ensure their needs are heard and continue current support efforts in place
• May perform other duties as they arise
• Must be able to lift up to 50 lbs and stand for extended periods of time
• Pastry Chef should be scheduled for five (5) ten (10) hour shifts weekly. Shifts are not to be scheduled for less than 8 hours of active, on site duty. Shifts may be added or extended based on site need

• 3+ years in a Pastry Chef or senior pastry position
• Expert knowledge of ice cream and gelato production including base formulation, balancing, churning techniques, and flavor development
• Proven experience in brunch pastry production including viennoiserie, breakfast pastries, quick breads, and morning baked goods
• Strong background in plated dessert design and execution with attention to presentation, flavor balance, and seasonal ingredients
• Experience executing pastries and desserts for catering and private events including volume production, timing, and transport considerations
• Advanced proficiency in all pastry techniques including laminated doughs, chocolate work, sugar work, and confections
• Expertise in bread baking including sourdough, yeasted breads, and specialty breads
• Proficient in Microsoft Excel including formulas, pivot tables, and data analysis for inventory and costing purposes
• Experience with inventory management systems (Toast, MarketMan, ChefTec, or similar platforms)
• Knowledge of pastry equipment operation and maintenance
• Ability to communicate clearly, both verbal and written and understand the predominant language(s) of the restaurant
• Ability to work in a standing position a minimum of 8 hours a day
• Ability to reach, bend and frequently lift up to 50 pounds
• Must have the stamina to work a minimum of 40-50 hours per week
• Flexibility to work early morning hours for brunch production and evening hours for dinner service

• Obtains high school diploma or equivalent work experience
• Culinary degree with pastry concentration or professional pastry training required
• Pastry Arts certificate or formal pastry education strongly preferred

All employees must maintain a neat, clean and well-groomed appearance per Eat Well Hospitality standards outlined in the Employee Handbook.

Ability to read and interpret general business documents, recipes, and technical specifications. Ability to write recipes, production sheets, and business correspondence. Ability to effectively present information and respond to questions from Chefs, guests and Andros Taverna's managers and owners.

• Advanced proficiency in Microsoft Excel for inventory management, recipe costing, and financial reporting
• Experience with restaurant inventory management software and POS systems
• Expert understanding of baker's percentages, recipe conversion, scaling, and yield calculations
• Knowledge of pastry science including ingredient functionality, mixing methods, fermentation, and temperature control
• Proficiency in ice cream/gelato base formulation and balancing (sugar, fat, solids content)
• Understanding of food safety and HACCP principles specific to pastry production

The physical demands described here are representative of those that must be met by a Pastry Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to stand and exert well-paced mobility for up to 8-10 hours in length. Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert a well-paced ability to reach other departments of the restaurant on a timely basis. Must be able to lift trays of food or food items weighing up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently, including pastry racks and mixer bowls. Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks and reach low storage areas. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision, color recognition, and depth perception. Requires manual dexterity to use and operate all necessary equipment including mixers, ovens, and specialized pastry tools.

The work environment characteristics described here are representative of those a Pastry Chef encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Work schedule may require early morning start times for brunch preparation.

This job description is not an exclusive or exhaustive list of all the job functions that a Pastry Chef in this position may be asked to perform from time to time. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs.