THE EXECUTIVE PASTRY CHEF OPPORTUNITY AT EDGAR’S HOSPITALITY GROUP
Edgar’s Hospitality Group is looking for a creative individual with a passion for pastry and baking, successful business management experience, and a commitment to quality, to join their team in Augusta, Georgia. This is a unique opportunity to work in a multi-faceted position as café manager, executive pastry chef overseeing the production of all confections created for Edgar’s Hospitality Group venues, and adjunct instructor for the Augusta School of Hospitality at Helms College.
Successful candidates have extensive pastry and baking knowledge and hands-on experience, as well as a substantive experience and success managing a bakery, pastry shop, or café.
The EPC is responsible for managing the café staff and operations, leading the baking and pastry production for EHG venues, and ensuring balanced support to all operations, with a focus and commitment to scratch-made, innovative desserts, pastries, artisan breads, and baked goods. The EPC is responsible for night shift production as well as managing the retail and commercial sale of pastries and breads. He or she is also an adjunct faculty member at Helms College and teaches pastry and baking in both lecture and lab classroom environments.
The EPC develops and monitors systems and processes for managing cost of goods and labor in the café and production for all locations. He or she makes food purchase specifications and writes recipes as well as maintains the highest professional food quality and sanitation standards.
The executive pastry chef at Edgar’s Hospitality Group:
Embodies and demonstrates the core values of service, ownership, accountability, and respect.
Prepares a wide variety of goods for the café and other EHG venues including cakes, cookies, pies, bread, etc., following traditional and modern recipes.
Manages and leads café operations including scheduling, hiring, training, and managing staff.
Is responsible for food purchasing and the establishment and management of food and labor cost P/L controls to ensure a profitable café operation.
Creates new and exciting desserts for seasonal menus to engage and delight customers. He or she decorates pastries and desserts to ensure beautiful, tasty, and consistent presentations.
Develops and leads the bread baking program to produce artisan breads for the EHG venues.
Operates and manages the pastry kitchen and communicates with the executive chef/culinary director and sous chefs to ensure a successful working environment.
Orders new supplies, ingredients, and equipment for the pastry program while remaining within budget.
Ensures production kitchen adheres to strict safety, sanitation, and health regulations.
Works closely with the location supervisors to ensure they have necessary pastry/baking support.
Serves as the primary pastry/baking subject matter expert and communicates and educates the EHG team on the latest trends.
Is responsible for establishing and maintaining high standards for pastry and baking production.
Teaches, trains, and holds teams accountable to recipes, specifications, and processes to ensure quality, consistency, and efficiencies.
Creates a positive, vibrant learning environment for employees and Helms College culinary students.
Is responsible for the selection, training, and development of personnel within the café.
Works closely with Helms College Culinary Arts Department and faculty in meeting students’ required knowledge, competencies, and course objectives as well as developing and sustaining product cross utilization between EHG and Helms College.
The ideal candidate is an experienced pastry chef with a minimum of five years’ progressive management experience in an independent, upscale bakery with café retail operation including full P&L financial management responsibility.
Additionally, EHG’s EPC should possess:
Extensive knowledge of pastry arts including as well as baking, cakes, and other desserts.
Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
Experience managing a business including strong profit and loss financial management skills.
A minimum of an associate degree in Baking and Pastry or Culinary Arts.
Experience supervising, training, and managing employees.
Experience teaching in higher education (preferred).
ServSafe instructor certification.
American Culinary Federation (ACF) certification (preferred).
Proven leadership skills to achieve goals while maintaining a high expectation of standards of quality and presentation.
Thorough knowledge of safe food handling and preparation procedures.
A guest service attitude with the ability to instill that culture in all employees, leading by example. He or she must have a true desire to proactively exceed guest expectations in a fast-paced customer service environment.
A verifiable history of consistently driving financial results to meet or exceed budget targets. He or she must have strong inventory, cost control, and P&L skills and experience.
A successful track record and passion for developing training processes, mentoring students and staff, and positively supporting and leading teams.
Strong administrative and organizational skills, with the ability to meet tight deadlines and manage operations simultaneously.
Solid computer skills including but not limited to Microsoft Outlook, Word, and Excel as well as POS systems. This position also requires technical skills to effectively manage multiple restaurants in multiple locations.
Additional Salary Information: Salary is open and commensurate with qualifications and experience. This position offers an excellent bonus and benefit package along with professional development opportunities.
Internal Number: a0x0W000009xnQ0QAI
About KOPPLIN KUEBLER & WALLACE
KK&W is the leading recruiting and consulting firm in the private club sector and voted “Best Search Firm of the Year” every year since 2006 by The Boardroom magazine. We continue to lead the industry in the placement of executive chef, GM/COO, AGM/clubhouse manager, director of food and beverage, executive chef, director of golf/head golf professional, golf course superintendent/director of agronomy, director of tennis/director of racquets, fitness & wellness director, chief financial officer/controller, membership director and marketing directors for private, resort and developer owned properties, clubs and communities as well as senior living communities and property owners associations.
We are the leaders in executive placement by providing our clients with exceptional candidates who are ethical, competent and capable. The KK&W team possess more than 400 years of combined experience managing all areas of the club world. Our experience and expertise have provided us with a proven track record of placing candidates who possess integrity, competence, and compatibility with a club’s culture and environment.