Executive Pastry Chef

We offer a modern and refined take on Mediterranean cuisine graced with touches of Japanese flavors and techniques, emphasizing seasonal ingredients and showcasing a deep understanding of spices and flavor. With a commitment to providing exceptional dining experiences and warm hospitality. We are seeking passionate, experienced, and dynamic Line Cooks to join our kitchen team.

Job Description

The Pastry Chef is responsible for leading all pastry and baking operations at our establishment. This role oversees menu development, production, staff leadership, financial performance, and compliance with all applicable safety and employment regulations.

Essential Functions

The essential functions listed below are fundamental to the position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions.

Leadership & People Management

• Recruit, train, coach, cross-train, and develop pastry and bake team members
• Plan, organize, and oversee daily pastry operations and staffing
• Provide ongoing performance feedback and participate in performance evaluations and compensation reviews
• Foster a respectful, inclusive, and service-driven work environment aligned with our culture
• Serve as a role model for professional conduct, teamwork, and attention to detail
• Collaborate effectively with kitchen leadership and cross-functional departments

Product & Service Delivery

• Prepare and present pastry and dessert items that meet our quality and presentation standards
• Partner with the Executive Chef on menu development for seasonal offerings, holidays, special events, and promotions
• Ensure food safety, sanitation, and cleanliness standards are consistently met
• Maintain compliance with all health, safety, and sanitation regulations, including OSHA and local health department requirements
• Establish and manage inventory par levels; order supplies to support operational needs
• Ensure pastry equipment and tools are maintained in safe and functional condition

Financial & Operational Accountability

• Monitor and manage food costs in collaboration with the Executive Chef
• Manage departmental labor and expense budgets responsibly
• Support efficient operations while maintaining quality and service standards

Supervisory Responsibility

• Directly supervise pastry and bake staff.

 

Qualifications

Required Qualifications

• Demonstrated professional pastry production experience
• Proven ability to lead, train, and manage employees
• Working knowledge of food cost, labor cost, and inventory management
• Strong interpersonal, communication, and organizational skills
• Ability to work effectively in a fast-paced environment
• Ability to exercise sound judgment and problem-solving skills

Education & Experience

• Minimum of four (4) years of professional pastry experience in a high-volume, high-end restaurant, culinary environment or an equivalent combination of education and experience

Knowledge, Skills & Abilities

• Language: Ability to communicate clearly and effectively, verbally and in writing; Spanish proficiency is a plus
• Mathematical: Ability to perform basic mathematical functions, including recipe scaling and portion calculations
• Technical: Ability to safely use standard commercial kitchen equipment

Physical Requirements

The physical requirements described below are representative of those required to perform the essential functions of this role. Reasonable accommodations may be provided in accordance with applicable law.

• Ability to stand and walk for extended periods during scheduled shifts
• Ability to frequently bend, stoop, squat, reach, and climb stairs
• Ability to lift, carry, push, and pull objects weighing up to 35 pounds, with or without reasonable accommodation
• Ability to perform tasks requiring manual dexterity and fine motor skills
• Ability to visually inspect products, read written materials, and use a computer screen
• Ability to communicate verbally in person and via telephone

Work Environment

• Professional commercial kitchen environment
• Exposure to heat, noise, and confined workspaces
• Fast-paced, high-volume operations

 

Additional Information

Final compensation will depend on factors such as experience, education, and other job-related qualifications.  

More detail about SuSu Chicago part of Medi Chicago, please visit https://culinaryagents.com/entities/987554-SuSu-Chicago