Corporate Pastry Chef

Abigail Kirsch, the preeminent caterer with over 30 years experience in the NY, NJ and CT region is currently seeking an experienced Corporate Pastry Chef who will oversee our for pastry departments at our Tappan Hill venue in Tarrytown and at The Lighthouse at Chelsea Piers. Abigail Kirsch is known for it's outstanding cuisine and event management, executing weddings, corporate events, galas and social functions with superb food all with impeccable service and unmistakable flair. Abigail Kirsch is the quality leader in catering and hospitality in the greater New York Metropolitan area.

The Corporate Pastry Chef is responsible for overseeing the Pastry Departments at all properties. He/she is responsible for the quality and consistency of all pastry products produced and served as well as the methodology, efficiencies and costs associated with the pastry department's. The CPC must act as a manager, team leader and motivator for the pastry staff and must work closely with and maintain good relations with culinary, stewarding and purchasing staff.

Qualified candidates must meet the following requirements.

-4+ yrs prior pastry senior management experience
-Prior high-volume and high quality pastry catering experience
-Fully competent in all aspects of baking and pastry
-Ability to create new ideas and follow all procedures for implementation
-Must be organized and detail oriented
-Ability to handle multiple tasks and works well in environment with time constraints
-Ability to handle last minute changes
-Ability to manage departments independently
-Ability to communicate effectively with associates, peers and supervisors
-Ability to work flexible schedule in order to accommodate business levels
-Ability to travel to locations on a weekly basis

Essential Job Functions:

-Hire, train, coach and counsel, conduct performance evaluations of staff
-Develop, train and mentor Pastry Sous Chefs and Pastry Cooks
-Oversee all items produced and executed in pastry departments and insuring that they meet company standards for quality and consistency
-Maintain production and execution of our present menu items
-Work in creating new menu items on a seasonal and as needed basis which are in keeping with logistics, client expectations and cost restraints
-Keep up with industry trends, research and development of new ideas
-Develop standardized methodologies for production and execution for consistency and efficiency
-Develop standardized recipes for all item on menu which are to become property of AK
-Utilization of product overage; raw and prepped items and control waste
-Prepare weekly labor schedules for all departments
-Prepare weekly breakdown of daily department production
-Conduct weekly operation reviews with Pastry Sous Chefs
-Responsible for seasonal staffing needs, preparing staffing guidelines and recruiting process
-Work with purchasing managers on a weekly basis to review product needs
-Involvement in determining product specs and testing new products
-Maintain budget cost controls for applicable food, labor and direct operating costs

Candidates who meet these requirements who wish to be considered should fax (914-366-8964) or email their resume with cover letter to hr@abigailkirsch.com