BOKA Restaurant Group
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Executive Pastry Chef
role at
BOKA Restaurant Group
BOKA Restaurant Group provided pay range This range is provided by BOKA Restaurant Group. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $85,000.00/yr - $90,000.00/yr
General Description As the
Executive Pastry Chef , you will report directly to the Executive Chef. Previous banquet and restaurant experience is essential for the success of this role. You are responsible for maintaining all pastry menus and recipes used in the restaurant, preparation, presentation, and service of these menu items. You are responsible for the maintenance of food cost and all related budgets as assigned by senior BOH management and General Managers, as well as all related systems. You are to oversee the upkeep of all systems, inventory, and sanitation, and coordinate with senior BOH management in the continued education of all BOH/FOH staff.
Schedule
Five days a week, on-site; the schedule will vary based on business needs, including nights, weekends, and holidays.
Specific Tasks
Overseeing the pastry program, maintaining all pastry menus and recipes used in the restaurants, and for the preparation, presentation, and service of these menu items.
Ordering and overseeing inventory for all pastry-related items and developing strategies to maintain, control, and calculate food costs. You will also review all purchase orders and invoices to track all ordered and incoming products.
Working with the Chef Partner to regularly create exciting and innovative desserts.
Managing and continuous training of the pastry staff, including assigning production duties to all pastry staff and practicing, training, monitoring, and maintaining sanitation standards, including state and local health guidelines.
Fostering an open line of communication with upper management to address any issues or concerns as they arise, as well as organizing and designing a pastry portion of weekly management meetings.
Working with the private events/banquets directors to coordinate all private events' dessert portions.
Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low Food Costs.
Addressing all kitchen-related problems and incidents in a timely and effective manner. Ensuring that all incidents are reported through proper email communication to leadership.
Contributing to closing emails with each shift with count sheets, cover counts from the day/next day’s cover count/hotel occupancy, repairs and maintenance, personnel updates, plus additional notes.
Physical Requirements: Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Safely and effectively use all necessary tools and equipment. Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
Environmental Factors: Ability to bear exposure to hot and cold environments. Safely and effectively work with various cleaning chemicals. Ability to work in an environment with exposure to all major allergens.
Managerial Expectations
Hospitable: Uphold exceptional customer service and exceed client expectations.
Positive, Personable, and Professional: Communicate clearly and respectfully with staff, managers, and guests.
Flexible: Adapt to changing work demands and support the group’s overall success.
Accountable and Responsible: Follow commitments and lead by example.
Solution Oriented: Address problems with thoughtful, efficient solutions.
Ambitious and Self‑Aware: Maintain high personal standards and continually seek improvement.
Ambassador of BRG: Represent the brand professionally inside and outside the workplace.
Benefits & Perks
Health, Dental, and Voluntary Benefits Package (available after 90 days)
Employer-sponsored mental health and resource program
Paid sick leave
401(k) program
Career mentorship and growth potential
Dining incentives across our 20+ establishments
About Boka Restaurant Group Boka Restaurant Group is a James Beard Award‑winning group, anchored by partnerships with some of America’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/
If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!
Referrals increase your chances of interviewing at BOKA Restaurant Group by 2x.
Job Details
Seniority level:
Executive
Employment type:
Full-time
Job function:
Production
Industry:
Restaurants
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Executive Pastry Chef
role at
BOKA Restaurant Group
BOKA Restaurant Group provided pay range This range is provided by BOKA Restaurant Group. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $85,000.00/yr - $90,000.00/yr
General Description As the
Executive Pastry Chef , you will report directly to the Executive Chef. Previous banquet and restaurant experience is essential for the success of this role. You are responsible for maintaining all pastry menus and recipes used in the restaurant, preparation, presentation, and service of these menu items. You are responsible for the maintenance of food cost and all related budgets as assigned by senior BOH management and General Managers, as well as all related systems. You are to oversee the upkeep of all systems, inventory, and sanitation, and coordinate with senior BOH management in the continued education of all BOH/FOH staff.
Schedule
Five days a week, on-site; the schedule will vary based on business needs, including nights, weekends, and holidays.
Specific Tasks
Overseeing the pastry program, maintaining all pastry menus and recipes used in the restaurants, and for the preparation, presentation, and service of these menu items.
Ordering and overseeing inventory for all pastry-related items and developing strategies to maintain, control, and calculate food costs. You will also review all purchase orders and invoices to track all ordered and incoming products.
Working with the Chef Partner to regularly create exciting and innovative desserts.
Managing and continuous training of the pastry staff, including assigning production duties to all pastry staff and practicing, training, monitoring, and maintaining sanitation standards, including state and local health guidelines.
Fostering an open line of communication with upper management to address any issues or concerns as they arise, as well as organizing and designing a pastry portion of weekly management meetings.
Working with the private events/banquets directors to coordinate all private events' dessert portions.
Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low Food Costs.
Addressing all kitchen-related problems and incidents in a timely and effective manner. Ensuring that all incidents are reported through proper email communication to leadership.
Contributing to closing emails with each shift with count sheets, cover counts from the day/next day’s cover count/hotel occupancy, repairs and maintenance, personnel updates, plus additional notes.
Physical Requirements: Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Safely and effectively use all necessary tools and equipment. Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
Environmental Factors: Ability to bear exposure to hot and cold environments. Safely and effectively work with various cleaning chemicals. Ability to work in an environment with exposure to all major allergens.
Managerial Expectations
Hospitable: Uphold exceptional customer service and exceed client expectations.
Positive, Personable, and Professional: Communicate clearly and respectfully with staff, managers, and guests.
Flexible: Adapt to changing work demands and support the group’s overall success.
Accountable and Responsible: Follow commitments and lead by example.
Solution Oriented: Address problems with thoughtful, efficient solutions.
Ambitious and Self‑Aware: Maintain high personal standards and continually seek improvement.
Ambassador of BRG: Represent the brand professionally inside and outside the workplace.
Benefits & Perks
Health, Dental, and Voluntary Benefits Package (available after 90 days)
Employer-sponsored mental health and resource program
Paid sick leave
401(k) program
Career mentorship and growth potential
Dining incentives across our 20+ establishments
About Boka Restaurant Group Boka Restaurant Group is a James Beard Award‑winning group, anchored by partnerships with some of America’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/
If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!
Referrals increase your chances of interviewing at BOKA Restaurant Group by 2x.
Job Details
Seniority level:
Executive
Employment type:
Full-time
Job function:
Production
Industry:
Restaurants
#J-18808-Ljbffr