The second restaurant in Fuzzy Hospitality Group, based in New Orleans, will be opening soon: Le Moyne Bistro
A modern neighborhood bistro where French cooking traditions meet fresh Louisiana fare, Le Moyne. Keeping the rich history of the Crescent City alive, the menu at Le Moyne brings high quality, regionally sourced ingredients from farmer and fishermen partners, and features nostalgic nods to iconic French bistros, with innovative twists on classic dishes like Steak Frites, French Onion Soup, Shrimp Bisque, and elevated ptés.
We are seeking an experienced Pastry Chef to work in conjunction with our chefs to execute the dessert menu and bread program. Knowledge of proper costing and ordering, team management, plating techniques, and time organization are essential to this position.
This is a full time, salaried position. 100% Employer covered basic health insurance. Two weeks paid vacation. Compensation based on experience.
Key Responsibilities:
-Develop and execute an imaginative dessert menu that complements our overall dining experience.
-Develop and execute the house made bread program.
-Create new recipes, utilizing seasonal ingredients.
-Manage all aspects of pastry production, from planning to plating, ensuring consistency and quality.
-Train and mentor pastry staff, fostering a collaborative and efficient work environment.
-Maintain inventory and oversee ordering for pastry-specific ingredients and equipment.
-Collaborate with the executive chef and kitchen team on menu development and special event offerings.
Qualifications:
-Proven experience as a Pastry Chef or in a similar role, with a portfolio of work.
-Expertise in pastry techniques, baking, and dessert presentation.
-Strong organizational and leadership skills.
-Ability to work efficiently in a high-pressure environment.
