Pastry Chef de Cuisine

Compass Group•Kirkland, WA

43d•$90,000 - $95,000•Onsite

About The Position

Restaurant Associates, a leading provider of dining and event catering, is seeking a dedicated Pastry Chef de Cuisine to join their growing Bon Appétit Pastry program. This role is responsible for the quality, service, and overall experience within the pastry operation. The Pastry Chef de Cuisine will motivate, train, develop, and direct team members in delivering a variety of desserts, artisan pastries, and sweet goods. This position also oversees administrative and operational tasks, including financial management, inventory analysis, and health and safety protocols. The Pastry Chef de Cuisine is a key contributor to culinary excellence, supporting operational excellence and leveraging technical expertise to forge strong partnerships with stakeholders. They will use expertise in baking techniques, recipe alignment, and artistic decoration to craft memorable treats.

Requirements

A minimum of 3 years of kitchen supervisory experience, gained within a similar high-volume, premium food service establishment.
Proficient working knowledge of Google Suite applications (Docs, Sheets, Slides).
Demonstrates elevated Health & Safety standards as a non-negotiable priority and possesses a keen interest in sustainable food practices.

Nice To Haves

A degree in Culinary Arts with a pastry specialization is preferred, or equivalent professional pastry/baking experience.
Value-driven leadership invoked by a profound sense of purpose and a responsibility to the craft.
Passion for exceptional pastry arts, precise decorating skills, and an understanding of the science behind baking.
Strong communication skills, capable of effectively guiding, motivating, and collaborating with a diverse team.
ServSafe Manager Certification preferred.
Experience managing in a Union Environment is a plus.

Responsibilities

Champion Food & Workplace Safety: Actively promote a robust culture of safety, ensuring meticulous adherence allergen management standards within the pastry department.
Culinary Vision: Precisely follow all menu specifications, production guides, and prep expectations; diligently utilize opening/closing checklists to ensure consistent excellence.
Lead Pastry Production: Oversee the preparation of a diverse range of pastry items—from morning viennoiserie to plated desserts—ensuring they perfectly complement and elevate our overall food operations.
Model Engaging Hospitality: Set a leading example of genuinely friendly hospitality, ensuring that the pastry team’s interactions with guests are as high-quality as the products themselves.
Inventory & Waste Stewardship: Provide essential support with weekly inventory management to ensure optimal stock levels and minimize food waste through precise production planning.
Talent Development: Actively train, mentor, and develop team members, fostering a skilled, motivated, and inclusive pastry team.
Support Sustainable Sourcing: Assist leadership in guaranteeing that all ingredients are purchased in strict accordance with sector standards and sustainability commitments.
Ensure Policy Compliance: Collaborate with the Executive Pastry Chef to ensure all employee guidelines and Bon Appétit policies are meticulously implemented and consistently adhered to.