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Bakery Chef

Newark, NJ- EWR | Full Time
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Job Description

Executive Bakery/Pastry Chef

Responsibilities:

  • Create a unique menu full of interesting desserts and pastries

     

  • Assumes 100% responsibility for quality of products prepared

     

  • Prepares a well-balanced menu that meets the cultural and dietary needs of all OTG guests

     

  • Know of new developments and emerging pastry making ideas to improve on OTG’s profit making

     

  • Prepare and follow a daily prep list at the start of each shift

     

  • Maintains inventory and orders to eliminate product shortages

     

  • Maintains a clean and sanitary work area including tables, shelves, floors, walls, containers and equipment

     

  • Highest standards of food product and kitchen sanitation, storage, and handling procedures

     

  • Ensures that all products and ingredients that are used are purchased following OTG purchasing standards and sustainability commitments

     

  • Meets and exceeds the expectations of the customer’s perceived value.

     

  • Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions

     

  • Interact with customers and resolves customer complaints in a friendly and service oriented manner

     

  • Ensures that food cost meets budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures

 

What we offer:

  • Competitive pay

     

  • Comprehensive benefits package including medical/dental, plus more

     

  • Life & Disability

     

    • Voluntary Short-Term Disability and Long-Term Disability

     

  • Flexible Spending Account (FAS)

     

  • 401k – Company Match Available

     

  • Paid Vacation

     

  • An opportunity to grow and learn through personal career development

     

  • And more!

     

     

     

    Qualifications and Education Requirements

     

    Education:

     

  • Degree from a Culinary Arts Training program or equivalent experience

     

     

     

    Qualifications:

     

  • 5 years of experience as a Pastry Chef or Pastry Sous Chef in a multi-unit staff restaurant/production

     

  • Ability to create new pastries, desserts, and breads that are attractive and palatable for all taste buds

     

  • Strong International Food Exposure

     

  • General knowledge and interest in sustainability and sustainable food practices

     

  • Microsoft Office programs

     

  • Ability to direct and supervise other members of staff in the kitchen to ensure compliance with organization’s standards

     

  • Good leadership skills, including good interaction with subordinates and superiors in the organization
Skills & Requirements Qualifications