Pastry Chef - Restaurant

Gekkō is a Japanese-inspired steakhouse and lounge from the minds of Groot Hospitality’s David Grutman and the recording artist Bad Bunny.

Located in Miami’s thriving Brickell neighborhood, Gekkō immerses patrons in a fusion of elevated steakhouse surroundings with the modernity–and precision–of Japanese cuisine. Signature dishes include premium steak cuts, jaw-dropping sushi inventions, and delicious seafood appetizers. A bespoke cocktail program, an extensive wine list and bottle service offerings complement the menu.

Gekkō’s aesthetic is lush, luxe and jewel-toned. With design accents like custom wallpaper, dark and rich palettes and hints of soft golden light, the restaurant transports visitors to an intimate, rare nocturnal world. As it happens, the word “Gekkō” itself translates from Japanese to English as “moonlight.”

Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

The Pastry Chef is responsible for overseeing the daily preparation and execution of pastry items and cakes and overseeing their specified stations or other areas of the pastry department. The individual is responsible in getting their mise-en-place finished before service in accordance with standards set by the Corporate Pastry Chef and the restaurant Executive Chef. They are responsible in keeping quality by rotating products and waste management. They are expected to keep consistency in pastry technique, flavor profiles and presentation as guided by the Corporate Pastry Chef and are not allowed to make any changes or variation and are held accountable in any violations. This is a teamwork-oriented position so basic communication and reading skills is a must.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

General Duties and Responsibilities:

• Guides the set-up station in time for service according to restaurant guidelines.
• Leads prep team and all pastry items as directed in a sanitary and timely manner.
• Makes sure pastry team is following recipes, portion controls, and presentation specifications as set by Executive Pastry Chef and Executive Chef
• Completely responsible for prep production.
• Make sure to keep the prep pars standard levels on prep production.
• Interview and hire and train pastry staff with the support of the Executive Chef
• Delegates cleaning schedule, maintains stations, practice good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities and leads by example.
• Maintains lines of communication with corporate Pastry Chefs and delegates messages back to the team
• A thorough and deep understanding of professional pastry including basic techniques and working food knowledge.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous pastry cook experience.
• Professional communications skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated, and organized.
• Commitment to quality of service and in food and beverage knowledge.
• Must be aware of company policies regarding benefits, call outs, vacation hours and uniform standards, etc.
• Must be open-minded and show the eagerness to learn and move forward.

The requirements for this position include but are not limited to:

Required Knowledge, Skills, and Abilities:

• Proven cooking experience
• A food handler’s license
• Sound knowledge of food health and safety regulations
• The ability to stand for extended periods
• The ability to work a fast-paced environment
• Excellent communication and leadership skills
• Exceptional organizational, time management, and problem-solving skills

Working Conditions:

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat and moisture.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
• Must be able speak, read, and understand pastry basic cooking directions.

The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. Groot Hospitality reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future, unless legally required.

All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

• Health insurance