Corporate Head Pastry Chef｜Major restaurant group company

A large restaurant group in the Miami Beach area of Florida is seeking a Corporate Head Pastry Chef.

This position is responsible for a wide variety of duties including menu and recipe development, onsite cooking, staff training, quality control, and ingredient procurement for the pastries in the restaurants located within a major hotel.

<Merits>

1. Fine dining restaurant located in a major hotel, providing an environment for career growth!
2. There is no income tax in the state of Miami.
3. Visa support for Japanese pastry chefs is available.
4. The workplace faces right in front of the beach, so you can work in a relaxing work environment.
5. Due to the high salary, you can expect a salary amount of 11 to 12 million Japanese yen per year.

<About the Company>

The company is a global hospitality company. Founded in 1993 and headquartered in Tokyo, Japan, the company develops and operates 25 facilities worldwide.

<Job Summary>

You will oversee the preparation and production of desserts, breads, and pastries.
You will be responsible for developing new recipes, managing vendors, supervising employees, and assuring quality and service of desserts.
A passion for excellence, culinary vision, sense of service and lifestyle are desired.
You will lead the culinary position in this group’s food and beverage facility.

<Job Description>

– Ensure food handling sanitation measures, general cleanliness, and maintenance of kitchen and dining areas.
– Provide regular training to BOH (Back of House) employees to improve their skills and knowledge of food and service, and set and monitor performance standards.
– Develop signature and seasonal dessert menus appropriate to each restaurant and its clientele and work with and train employees to ensure flawless execution of desserts.
– Collect feedback from chefs on a regular basis to create recipes that are high quality, efficient, and based on customer demand.
– Develop good relationships and communication with vendors for quality food and competitive pricing.
– Train, supervise, mentor, develop, evaluate, and communicate regularly with supervised employees.
– Communicate regularly with the chef and properly train new BOH employees on how to make desserts.
– Perform clerical duties such as reviewing e-mails, responding promptly, and meeting deadlines.
– Oversee monthly food, beverage, and labor controls to minimize expenses and overtime.
– Ensure paperwork is processed for bookkeeping and payments.
– Gather information and help communicate it to members of the firm.
– Adhere to standards of awareness regarding health, safety, sanitation regulations, alcohol, and allergies.
– Comply with operating standards, rules, company policies and procedures, and federal/state/local laws and regulations.
– Cooperate with restaurant services, event services, and culinary teams.
– Immediately report all suspicious events or unsafe conditions.
– Follow company/kitchen safety rules, policies and procedures.
– Prepare and serve food for events, room service, and café take-out.
– Perform related duties as required.
– Other duties may be assigned.

<Requirements>

– Advanced understanding of professional cooking and knife handling.
– Ability to work nights, weekends and some holidays.
– Ability to speak, read, write and understand English.
– General knowledge and understanding of current events, cultural and culinary events.
– Understanding and knowledge of safety, sanitation, and food handling procedures.
– Knowledge of Department of Health rules and regulations and liquor laws and regulations.
– Knowledge of kitchen operations and production.

<Preferred Skills>

– Two years’ experience in a similar position in a 4 or 5 star hotel or restaurant.
– Certification in culinary training or apprenticeship.
– Understanding/knowledge of budgeting and forecasting processes.
– Experience in multi-unit operations from fine dining to casual.
– Experience in recipe expansion and reduction.
– Thorough knowledge of French culinary techniques.
– Knowledge of food cost control.

<Knowledge of food cost management>

This is a visa-supported position.
If you meet the following criteria, you may apply from outside the U.S.
Have at least two years’ experience in a similar position in a restaurant with at least 100 seats.
In addition, English must be at a business level.