Market Corporate Pastry Chef at Pullman Market – San Antonio, Texas

Position Summary:

This role works on the San Antonio Market Corporate Team and understands the importance and value each restaurants/departments pastry and bakery team brings. As a Corporate Pastry Chef, you are responsible for overseeing each individual pastry team and assisting with the training, development, and execution.

Operational Responsibilities:

• Manage hiring for all locations (Fife & Faro, Mezquite, Isidore, Cake Shop/Bakery) in Market, and Ladino
• Coordinates merchandising and displays based on promotional activities following the direction of the Marketing Manager and Chef of Retail
• Post on poached and schedule interviews and stages
• Maintain quality standards set by E&R Hospitality Group and each individual concept
• Training and development of pastry team members with emphasis on team leads, food presentation and preparation methods
• Managing quality standards for all dessert retail
• Ensuring proper inventory control and ordering practices are utilized
• Work with each location in menu development
• Creating recipe binders and systems for each concept
• Look for opportunities to improve hospitality, service, and efficiencies in all restaurants in and out of the realm of the kitchen
• Work directly with bakery and corporate chefs for seasonal changes
• Research & Development
• Check-in with pastry cooks weekly to ensure quality standards are met and kept
• Create production schedules for cake shop/bakery
• Be present for all tastings of new food
• Work corporate events as needed
• Be an ambassador of the company and professionally represent themselves in and outside of work
• You will have bi-annual performance reviews and an annual financial review

Operational Responsibilities Continued:

• Perform bi-annual performance reviews with executive chef for all pastry cooks at market
• Analyzes sales and identifies Key Performance Indicators to keep on track with budget and sales goals in bakery and commercial pastry
• Be a leader in hospitality, radiate warmth on the floor, set the example for your team

Food & Beverage Requirements:

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bars, and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Must be ServSafe Manager certified and uphold all ServSafe guidelines.
• Must be TABC certified.

Personal Requirements:

• Passion for food, beverage, and hospitality
• Self-discipline, initiative, leadership ability and pleasant, approachable nature
• Ability to lead by example, coach and mentor others effectively
• Must be a problem solver and multi-tasker with strong communication skills

Working Conditions:

• A typical work week for this position is 55 hours. Hours may vary.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Benefits:

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3000 Educational Stipend annually
• Employer Contribution to Health Insurance, $200/month
• 50% discount at all ERHG Restaurants
• Employee Wine Purchase Program - Cost + 20%
• Wine Exam Reimbursement
• 8 Weeks Paid Parental Leave
• Up to 5 days Bereavement Leave
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000