Job Description

Mattos Hospitality is looking for an Executive Pastry Chef to join the team for an exciting new project!

Nine Orchard is a luxury, boutique hotel in a beautiful period building on the Lower East Side, operated by the team at Mattos Hospitality who also own and operate the New York classics, Estela and Altro Paradiso. The Food and Beverage program at Nine Orchard will include an elegant, upscale restaurant, a neighborhood bar, lounge, rooftop bar, in-room dining and private event spaces.

The Executive Pastry Chef oversees pastry operations for all food and beverage spaces as well as event spaces within the hotel. This position will work with the Executive Director and Kitchen Management in order to uphold the quality of the food and culture across events and dining for all food and beverage hotel spaces. This position will work in cooperation with Front-of-House Management and Chef de Cuisine to ensure efficient restaurant and event operations. As a leader, this position is expected to act as an ambassador of Matter House culture and values.

Personnel Management

• Establishes and oversees pastry department operations for all hotel food and beverage/ event spaces in line with company standards, as well as complying with all city, state, and federal laws and regulations.
• Accomplishes human resource objectives by recruiting, selecting, orienting, assigning, scheduling, coaching, counseling, and disciplining management and hourly staff.
• Develops and mentors the team through training, clear staff communication, constructive feedback, and performance review.
• Creates a work culture for employees that align with the company culture through constant communication and reinforcement.
• Ensures consistent execution of company policies and procedures.
• Manages and assists the kitchen staff in the procurement, production, preparation, and presentation of food in a safe, sanitary work environment.
• Implements and upholds sanitation processes in line with company and City’s guidelines regarding COVID-19 policy.

Culinary

• Oversees all kitchen processes, production, and staff in order to ensure all products meet company standards for quality.
• Establish production processes that focus on speed and quality for high volume.
• Collaborate with the Executive Director and Ignacio for creation of new menu items.
• Directs the creation, costing, and implementation of menus applicable to different areas: catering, pre-prepared, and on-site dining.
• Schedules and manages the maintenance and sanitation of the kitchen, kitchen equipment, and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, and corporate standards and regulations.

Financial

• Monitors, analyzes, and controls all labor and food costs in order to ensure budget and COG goals are met.
• Maximizes location purchasing potential and menu profitability.
• Controls and manages inventory to reduce waste.
• Collaborates with FOH management and Kitchen Management to meet and/or exceed sales and budget targets.
• Physical Demands

The physical demands for this position are frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.

Additional Qualification:

Minimum of 3 years in a Senior Pastry Management Role for fine dining, high level of service for multiple food and beverage outlets.

Experience operating food and beverage within a hotel property preferred.

We are an equal opportunity employer.