Executive Pastry Chef Meal Plan a Graduate Roosevelt Island Now Hi - jobs near me

Culinary Agents is working with the team at Meal Plan at Graduate Roosevelt Island to connect them with talented hospitality professionals.

Meal Plan at Graduate Roosevelt Island - Now Hiring: Executive Pastry Chef

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Executive Pastry Chef
Graduate Roosevelt Island

 About Graduate Roosevelt Island

Accessible by car, the F Train and the Tramway, Graduate Roosevelt Island is a scholastic retreat in the middle of the East River. Designed by internationally renowned design firm Snøhetta, the hotel combines bright, modern spaces with scenic views of both Manhattan and Queens. Here, old school meets New Age as futuristic themes, colorful motifs and pops of color blend with nods to Roosevelt Island history.


About Meal Plan

Meal Plan is an independent hospitality company that operates all of the food and beverage outlets at the Graduate Seattle, which includes The Mountaineering Club and Poindexter Coffee, and a basement restaurant due to open in 2021.

The group teamed up with Graduate Hotels again at their Nashville property where they operates all of the food and beverage outlets, including White Limozeen (a highly acclaimed rooftop restaurant, pool, and bar), Cross-Eyed Critters Watering Hole (a karaoke bar featuring a trio of robotic musicians), and another Poindexter Coffee shop.

In Los Angeles, they are known for their award-winning cocktail and gaming bar, The Spare Room at the Hollywood Roosevelt (which was recently awarded “Best Hotel Bar in America” by Tales of the Cocktail), Los Angeles icon Genghis Cohen on Fairfax, and all-day cafe concept, Winsome.

Job Summary

To operate a profitable Culinary Department within a boutique hotel, including a rooftop venue, a 3 meal restaurant, a coffee cart, and banquets. Has the opportunity to manage a team of cooks, and other staff to provide a quality dining experience for patrons and serve a seasonal and innovative menu. Responsible for hiring, promoting, and disciplining associates as required. Coordinates all related departments regarding food purchases, production, service, storerooms, sanitation, and maintenance of equipment. Analyzes and controls all expenses related to the food department.


A minimum of 5 years of Food and Beverage experience is required. An intimate working knowledge of culinary standards and management execution with an entrepreneurial spirit to create and mentor superior culinary talent is essential. Capability in managing banquets is preferred. Prior experience and success running expo in a busy kitchen is necessary. In addition, strong financial acumen with the proven ability to oversee cost control, labor management, and bottom-line profitability.

Necessary Skills And Attributes

Minimum of a culinary certificate (or equivalent) and 5 years’ experience. However, a combination of experience and/or education will be taken into consideration Excellent verbal, comprehension, listening and problem solving skills Excellent reputation for presenting an interesting, well-prepared menu. Several years of culinary managerial experience. Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure. Interpersonal and time management skills Adaptability

Essential Job Functions


The generate and maintain an positive morale, professional, and educational environment Make decisions that are in the best interest of the guest, employees, and business Develop and coach team, while encouraging growth

Foundation & Growth— The Business

Buys or supervises purchase of baking daily, taking advantage of fresh ingredients in season and developing a roster of reliable merchants of quality ingredients. Plans plating of bakery dishes to maximize the visual impact and checks to make sure that the presentation is proper. Responsible for care and maintenance of all equipment in food department. Monitors receipt of supplies and proper storage. Inspects kitchen and dining room to ensure that proper hygiene and safety standards are strictly observed and that the dining room is always pristine and attractive. Responsible for care and maintenance of all equipment in food department. Inspects all refrigerators and storerooms for excessive inventories, over-preparation and spoilage, and to ensure that sanitation is maintained in all food and beverage areas. Follow all BOH protocols to ensure consistency, to include line checks, SAFE walkthroughs, time and temperature logs, HACCP planning, and health department protocols Responsible for maintaining open lines of communication between all departments. Be forward thinking in terms of sustainability and waste management Participate in all marketing or sales needs

Foundation & Growth— The Team

Hires kitchen staff, draws up work schedules, evaluates job performances, and discharges unsatisfactory employees. Develops and mentors the pastry team through training, clear staff communication, constructive feedback, and performance review. Trains all pastry staff as necessary to prepare new and unfamiliar recipes. Works with front of house staff to ensure they are well trained and used efficiently to provide prompt, polite service. Ensure proper staffing levels that meet budgeted labor percentages Complete performance reviews for all BOH managers and employees

Drive Results

Maintain daily labor reports and ensure minimal or no overtime Sustain employee files and documentation of performance Forecasts food and labor costs Control all food and labor costs to not exceed budget Actively speak to farms, producers, and purveyors to ensure best pricing, while guaranteeing quality Complete or oversee weekly payroll Complete weekly inventory Participates in weekly P&L meetings Performs other duties as requested by Director of Food and Beverage


Understand and communicate Verve Wine’s values and brand philosophy to customers and staff and set the tone for a positive work environment. Promote the Verve Wine vision while establishing us as an innovator within our industry. Actively involved in Verve Wine publicity opportunities and community outreach. Walks the talk with who we are and what we stand for internally and externally. Brings to life a guest-centric vision with our retail operations.

Physical Demands and Work Environment

The work that restaurant workers do is both physically and mentally demanding. They are on their feet much of the time.  Work is typically about forty hours a week. However, because the restaurant serves the public and is open seven days a week, there may be more, and irregular hours.

The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position.  Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.  To perform this job successfully, the incumbents will possess the skills aptitudes and abilities to perform each duty proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others.  The requirements listed in this document are the minimum levels of knowledge, skills or abilities.

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More info: compensation: Salary (Based on Experience)
employment type: full-time

United States, newyork
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