Executive Pastry Chef | HONO (Opening Late 2026)

Pastry ChefThe Pastry Chef is responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about baking and be inspired to create masterpieces that go beyond our customers' expectations. To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.Responsibilities:Operating and managing the pastry section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment.Preparing ingredients and handling baking and other kitchen equipment.Creating pastries, baked goods, and confections, by following a set recipe.Adherence to all company policies as stated in the employee handbook.Physical inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)Daily high-cost perpetual inventoryData entry of inventory, purchases/invoices, sales and ending inventory for COGS sheetFood COGSFollow order guides and understand F&O quality & pricing standardsReview prior week's labor to find areas of opportunitySchedules (coverage and costing)Daily and weekly food purchasesDaily and weekly labor (dollars and percentage)New hire & termination proceduresFood par levelsPar levels on plate-ware and communicate with FOHDish machine and chemical companyEmployee injury reportsWeekly management meetingsPre-shifts with staffDaily food inventory and orderingLabor managementOvertime monitoringProduct mix (appetizer, salads, sandwiches, entre, specials and desserts)Product rotation adheres (FIFO)Food quality and specificationRecipe adheresLine checksOrganization of back of house (storage, prep, line and dish areas)Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)Line of sight and attention to detailTeamwork and trainingMust ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the restaurant's specifications and commitment to qualityMonthly inventoryMust have good communications skillsInvolved in events and menu changes and launchesDaily specialsOmakase menusCommunicate any issues, concerns or updates with chef and sous chefsTemp logs monitoringKitchen opening and closing procedureManagerial skills of an entire BOHRequirements/Qualifications:College degree/Culinary school degree preferred, but not necessaryMinimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurantMust have computer knowledge (Excel, Windows, POS, etc.)A drive for perfection and a relentless commitment to the highest level of technique and respect the quality of ingredientsCareer minded, punctual, reliable and desire to learn to move up in the ladderMaintain pars and anticipate seasonal/business demandsTeam player and adaptability, no egos/attitudeRespect among team members and managementSense of urgency during day-to-day operation with integrityMichelin star goal orientedCareer driven with stable job historyHigh volume and/or fine dining experience