Pastry Chef

Description

   JOB DESCRIPTION KITCHEN Bakery, Pastry Operations Manager and Line Cook Reports to Director of Operations and Owner and Executive Chef Description: Our ideal candidate is passionate about upholding The Met’s values of staff harmony, accountability and resilience. Successful leaders here at The Met are enthusiastic about providing great hospitality to a wide range of guests, consistent and quality food items to guests and actively contribute to a positive workplace culture. We offer a full suite of benefits, including medical, life insurance, a 401(k), dining discounts and vested paid time off. Big Picture, What we need: Degree in Culinary Arts of Baking/Pastry Preferred. 3 years Culinary experience with bread and pastry. Willing to learn how to manage kitchen operations, including all administrative duties (invoice management, maintaining COGS, scheduling, employee relations, etc. • Demonstrate an understanding of business operations and financials • Manage shifts which include daily decision-making, scheduling, and planning. • Create memorable dining experiences by exceeding guest’s expectations for taste and time. • Understand and teach others about tastes, aromas and the characteristics of food ingredients and how they interact. • Ensure product quality, work with the owner to get the best prices on those products using our technology to pit suppliers against each other. • Restaurant cleanliness is such that anyone can look at our spaces and say, this is a clean place. • Must be a team player and able to do any position (Grill, sauté, head cook, runner, prep, dish, manager, etc.) at any time. • Perform calmly and communicate effectively in a high-volume environment.