Executive Pastry Chef

Oak Steakhouse Rogers•Rogers, AR

8h•Onsite

About The Position

Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. They believe that by taking care of their employees, employees will best take care of guests. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where people come first. As the Executive Pastry Chef, you’ll be in charge of executing the restaurants dessert offerings and ensuring that your pastry cooks are as excited about diligently creating them as you.

Requirements

3+ proven years' experience as a successful Pastry Chef or have served in a Pastry Sous Chef position
3+ years of experience in a pastry kitchen handling preparation and cooking.
Strong attention to detail
Creative with a problem-solving approach
Strong leadership and communication skills
Extensive knowledge of food preparation, sanitation principles, baking techniques and nutrition.
Must be available to work days, nights, weekends and holidays.

Responsibilities

You will be in charge of expertly crafting a dessert menu, fitting with the concept and locale while partnering with the Executive Chef on fit with the menu.
While you’re excited to have talented pastry cook’s working with you, you recognize the importance of consistency in the kitchen, so you’ll prepare detailed recipe cards and ensure that your team uses them every time.
You love to help develop future pastry chefs, so you’ll share inspiration and ideas with your team to motivate, teach and maintain a positive culture.
You know that communication is key to a successful pastry program; because of that you are receptive to feedback and making changes to your recipes, and always communicate freely with the other chef’s to ensure things are jiving.
Maintain a clean and sanitary work station, adhering to all DHEC regulations; this includes tables, shelves, walls, ovens, pastry/dessert equipment and refrigeration equipment.
Promptly report all product shortages, equipment problems or food quality issues to Executive Chef.
Participate in all scheduled employee meetings, offering suggestions for improvement.
Ensure that the guest experience is the number one goal, at the end of all we do.