Executive Pastry Chef - HONO (Opening Late 2026)

Riviera Dining Group Inc•Miami, FL

10h

About The Position

The Pastry Chef is responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations. To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.

Requirements

College degree/Culinary school degree preferred, but not necessary
Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
Must have computer knowledge (Excel, Windows, POS, etc.)
A drive for perfection and a relentless commitment to the highest level of technique and respect the quality of ingredients
Career minded, punctual, reliable and desire to learn to move up in the ladder
Maintain pars and anticipate seasonal / business demands
Team player and adaptability, no egos/attitude
Respect among team members and management
Sense of urgency during day-to-day operation with integrity
Michelin star goal oriented
Career driven with stable job history
High volume and/or fine dining experience

Responsibilities

Operating and managing the pastry section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment.
Preparing ingredients and handling baking and other kitchen equipment.
Creating pastries, baked goods, and confections, by following a set recipe.
Adherence to all company policies as stated in the employee handbook.
Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
Daily high-cost perpetual inventory
Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet
Food COGS
Follow order guides and understand F&O quality & pricing standards
Review prior week’s labor to find areas of opportunity
Schedules (coverage and costing)
Daily and Weekly Food purchases
Daily and Weekly Labor (dollars and percentage)
New hire & Termination procedures
Food par levels
Par levels on Plate-ware and communicate with FOH
Dish machine and chemical company
Employee injury reports
Weekly management meetings
Pre-Shifts with staff
Daily food inventory and ordering
Labor management
Overtime monitoring
Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)
Product Rotation adheres (FIFO)
Food quality and specification
Recipe adheres
Line checks
Organization of back of house (storage, prep, line and dish areas)
Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
Line of sight and attention to detail
Teamwork and training
Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the restaurant's specifications and commitment to quality
Monthly inventory
Must have good communications skills
Involved in events and menu changes and launches
Daily specials
Omakase Menus
Communicate any issues, concerns or updates with chef and sous chefs
Temp logs monitoring
Kitchen opening and closing procedure
Managerial skills of an entire BOH