Corporate Head Pastry Chef｜Major restaurant group company

A large restaurant group company located in New York State 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 pastries for the restaurant located in a major hotel.

<Benefits>

(1) Top-class Michelin-awarded restaurant, an environment where you can develop your career!
(2) Japanese Yen: You can expect a salary of 11 to 12 million yen per year.
(3) Visa support is available for patissier residing in Japan. (For conditions, please check the eligibility requirements for the visa support framework)

<About the Company>

The company is a global hospitality company. Founded in 1993, the company is headquartered in Tokyo and has developed 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.

<Qualifications for visa support quota>

This is a visa-supported position.
Applicants who meet the following criteria may apply from outside of the U.S.
Have at least 2 years of experience in a similar position in a restaurant with at least 100 seats.
In addition, English must be at a business level.