Pastry Chef

TIR Doyle F&B Management•Charlottesville, VA

About The Position

The Pastry Chef is responsible for executing the restaurant’s dessert offerings and leading pastry cooks in preparing them consistently. The role develops dessert menus that fit the restaurant concept and locale in partnership with the Executive Chef, and supports the team through recipe cards, training, inspiration, and communication. The Pastry Chef maintains a clean and sanitary workstation in compliance with DHEC regulations, reports shortages and equipment or food-quality issues, participates in employee meetings, and keeps the guest experience central to the work.

Requirements

Proven experience as a successful Pastry Chef.
At least 3 years of experience in a pastry kitchen handling preparation and cooking.
Strong attention to detail.
Creativity and a problem-solving approach.
Strong leadership and communication skills.
Extensive knowledge of food preparation, sanitation principles, baking techniques, and nutrition.
Availability to work days, nights, weekends, and holidays.

Responsibilities

Create a dessert menu that fits the restaurant concept and locale, partnering with the Executive Chef to ensure it fits the menu.
Prepare detailed recipe cards and ensure the team follows them consistently.
Motivate, teach, and develop pastry cooks while helping maintain a positive team culture.
Receive feedback, adjust recipes as needed, and communicate with other chefs.
Maintain a clean and sanitary workstation and equipment in accordance with DHEC regulations.
Promptly report product shortages, equipment problems, and food-quality issues to the Executive Chef.
Participate in scheduled employee meetings and offer suggestions for improvement.
Make the guest experience the primary goal.