Lead Pastry Chef (Boutique Catering – Prep, Events, R&D, Planning) Job Vacancy at Bite Catering Couture, LLC (3380 S Robertson Blvd, Los Angeles, CA 90034)

Vacancy : Lead Pastry Chef (Boutique Catering – Prep, Events, R&D, Planning)
Company Name : Bite Catering Couture, LLC
Company Location : 3380 S Robertson Blvd, Los Angeles, CA 90034

Job Description

Looking for lead pastry chef who can cross-over to savory & beverage and ready for more of a lead role! Bite Catering Couture offers a pastry chef role designed for smart, curious pastry chefs who can do a bit of everything and like constantly stretching their boundaries.It’s a role that crosses-over to savory, beverage, and events so you need to be a pastry chef that wants to do a bit of everything while building our pastry department. And by do a bit of everything we don’t mean scoop and cut all day…we’ve got the tools to cut down (haha) that work – guitar cutters (including the powered Lira), cookie depositor, etc.It’s a mix of:batch production runs for dessert assortments (bars, cups, cookies, etc)event specific production (branded, plated desserts, action stations)R&D to help us scale and grow for catering needs from deliveries to action stations and better utilize our equipment (e.g., pacojet, combi, blast chiller, tempering machine, anti-griddle)adapting our bread program for off-prem and venue needsWe also offer a kitchen full of chef toys to play with, R&D work to make it valuable, in-house recipe tech to communicate, and a general focus on improving every day. We’ve invested in automated and guitar cutters, a cookie depositor, a combi-oven, a blast chiller, and other labor-saving devices. If you love scooping mindlessly in large quantities then we’re not the place for you. If you want to help us figure out how to use our pacojet in a fun ice cream or beverage station…then we’re probably a better fit!Success in this role generally looks like:Works clean and moves quickly (without hurrying)Ability to give and take instruction/ feedback without egoExcellent food delivered on time and to specification (can vary for same product based on event formats)Previous experience in catering, banquet, or fine dining kitchen (or a fast learner with good underlying technique and understanding of fundamentals)Chef “athlete” able to utilize many different skills and techniques appropriate to the item or situation or scale of productionExcited about working events and putting on a show in front of customers!Why work at BiteWe offer a great work environment centered in our Culver City-adjacent kitchen (with natural light!). We’re a (pastry) chef-run company with a focus on high quality productive work (without babysitting) with great colleagues who are adults who can manage their own mise en plus, work clean, and follow recipes.Also note: we value teamwork, curiosity, process, planning, and coaching over yelling and flying by the seat of our pants. We keep a collegial, respectful, quiet kitchen filled with self-motivated chefs.What we’re about: Our tagline is “Designed Thoughtfully. Crafted Lovingly. Presented Beautifully.” Our events reflect this across a range of different service levels (delivery to high end full-service) and themes (we’re known for a number of our thematic menus like high tea, small bites, and holidays).RequirementsDeep understanding of pastry technique and ability to play with alternativesMust be able to lift 50 lbs/ work independently with large batchesFluent in EnglishAble to use Microsoft Excel and kitchen software/ applicationsProven experience in leveraging recipes to create consistently high quality product and/ or enable scaled productionPreferred Education/ ExperienceCulinary Degree from a notable institution with a proven record of high achievementExperience in high end catering operations and/or fine dining, banquets, or other demanding culinary environmentsDemonstrated experience making lasting changes in places you have worked or taking intelligent risks in side projects or other endeavors. (would love to hear about how you built something or changes something rather than just talked/complained about it)CompensationFull-Time hourly with annual target of $55K-65K for pastry lead.Some elements: $18-$20/hr for prep, $27-$30/hr for event work plus event bonuses/ tips. Health stipend. PTO. Semi-annual bonus.For more experienced chefs, we also have a Lead Chef role (must include ability to be a lead on savory as well) that you can ask about if relevant.Job Type: Full-timePay: $55,000.00 – $65,000.00 per yearBenefits:Employee discountFlexible schedulePaid time offSchedule:10 hour shift8 hour shiftDay shiftMonday to FridayWeekend availabilitySupplemental Pay:TipsCOVID-19 considerations:yes, variesApplication Question(s):(Answer required) What experiences or skillset highlight why you’re in the top 10% of applicants to this role? What do you bring that fits well with catering and events in a high end catering company (we do delivery, off-premise displays/ plated, in-house venues where we can do whatever we want)?(Answer required) What did you see in the job description that appealed to you? Why is it a good fit with where you are in your career?(Answer required) Is the compensation appropriate for your experience and skillset?Work Location: One location

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