Pastry Chef

We are Actively hiring a Pastry Chef for our West Palm Beach location!

THE BRAND

Since the first estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all our locations. With over 12 locations and concepts both locally and internationally, the group continues to grow while striving towards excellence. We rely on the support of our team members to contribute to our worldwide operations. The Milos experience is about far more than an exquisite meal. It encompasses the time-honored virtue of hospitality or, to put it in Greek, philoxenia.

POSITION SUMMARY

The Pastry Chef will create, prepare, and present a wide range of pastries, desserts, and other baked goods. The responsibilities will include developing new recipes and menus, control ingredient inventory, and ensure the quality and presentation of their products meet high standards. This role also involves leading and training assistant pastry staff, maintaining a sanitary kitchen, and collaborating with the Executive Chef on menu planning and concept.

ESSENTIAL JOB RESPONSIBILITIES

• Follow recipes to bake, prepare, and finish pastries, cakes, cookies, and artisanal breads.
• Read, modify, and potentially create new recipes for dessert and pastry selections.
• Prepare a variety of pastries, cakes, cookies, chocolates, and other confections with attention to detail.
• Oversee the daily operations of the pastry section, including planning, scheduling, and coordinating production.
• Apply decorative techniques to finished products, such as piping, glazing, and intricate frosting designs.
• Manage ingredient stocks, label, store ingredients properly, and maintain a clean and organized workstation.
• Ensure all baked goods meet aesthetic and quality standards, follow portion controls, and uphold plating standards.
• Adhere to health, safety, and sanitation standards in the preparation and handling of food.
• Design and execute new and existing pastry recipes, creating seasonal dessert menus, and develop visually appealing and delicious desserts.
• Coordinate ingredient stock, order supplies, and budget for the pastry department as guided by management.
• Ensure all pastry items meet high standards for taste, presentation, and consistency.
• Maintain a clean and sanitary kitchen environment, adhering to food safety regulations, and keeping equipment clean.
• Work with the Executive Chef and other kitchen staff to ensure desserts complement the main menu and overall restaurant concept.
• Any other tasks as assigned by management.

KNOWLEDGE, EXPERIENCE AND SKILLS

• 2-3 years equivalent experience in a high-volume, upscale restaurant or hospitality venue.
• Pastry certificate or equivalent experience.
• Expertise in baking, pastry arts, and various decorative techniques like piping and sculpting.
• Ability to innovate and develop unique dessert creations.
• A keen eye for precision in measurements, presentation, and quality.
• Efficiently managing time to prepare items and meet service demands.
• Thorough understanding of sanitation principles, food preparation, and hygiene regulations.
• Ability to communicate effectively and eloquently, both verbal and written, collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team.
• Must support and promote a culture of inclusiveness, respect, and a positive employee experience. 
• Results-oriented and able to drive the process of converting an idea into production.
• Professional demeanor, polished appearance with the ability to exceed guest's expectations. 
• Ability to work in a dynamic environment.
• Ability to work both independently and in a team environment.
• Strong work ethic and customer-focused approach.
• Ability to work a flexible schedule including days, nights, weekends, and holidays. 
• Must be passionate, entrepreneurial, and dedicated to success. 

PHYSICAL REQUIREMENTS

• Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
• Must be able to lift and carry up to 25 lbs at times.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly 
• Prolonged periods standing or sitting at a desk and working on a computer.

COMPENSATION

The base pay range for this position is between $23-25 per hour. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Estiatorio Milos is an Equal Opportunity Employer.