Pastry Chef - Can Can Brasserie

Job Details: Job Location: Can Can Brasserie

• Richmond, VA, Position Type: Manager, Education Level: Not Specified, Salary Range: $60000.00 - $70000.00, Travel Percentage: Negligible, Job Shift: Any, Job Category: Restaurant
• Food Service, Pastry Chef
• Can Can Brasserie Lead One of Richmond's Most Respected Pastry Programs Can Can Brasserie is one of Richmond's most iconic restaurants, known for its authentic French cuisine, bustling café, and scratch-made bakery program. Every morning, our guests enjoy fresh croissants, artisan breads, pastries, and desserts crafted in-house by a dedicated pastry team. We're looking for an experienced Pastry Chef to lead this program. This is a rare opportunity: our longtime Pastry Chef has built and maintained one of the most recognized bakery and pastry operations in the city, producing thousands of croissants, artisan breads, pastries, and desserts each week. We're seeking a leader ready to carry that legacy forward while bringing their own creativity and craft to the role. This is a full-time, salaried leadership position for someone who loves the craft of baking and pastry and is ready to own a program, not just work in one. Why You'll Love This Role You will: Lead a true scratch bakery and pastry operation, from artisan breads and laminated doughs to plated desserts Inherit an established program with a loyal following, proven recipes, and a talented team, including a Pastry Sous Chef Have real creative ownership over seasonal menus, dessert development, and specialty items Build, mentor, and develop your own team Be part of a family-owned restaurant group that has served Richmond since 1988 Position Summary The Pastry Chef is a full-time salaried position utilizing the HOUSEpitality Family core values to oversee all bakery and pastry operations at Can Can Brasserie. This individual relies on experience and communication skills to accomplish performance, financial, and developmental goals, and helps grow and maintain a strong team-oriented culture. The Pastry Chef operates within the yearly budget and is accountable in part for cost of goods, labor, and sales within the pastry department. This role provides continued culinary training and development for pastry and bakery team members and ensures product quality and presentation are to standard. The Pastry Chef will be able to give and receive feedback for a thriving work environment. Core Responsibilities Lead daily bakery and pastry production, including artisan breads, croissants and laminated doughs, pastries, desserts, and specialty items Knowledge and implementation of all local, state, and federal safety and sanitation laws and regulations Represent the company as an industry professional in both communication and appearance Maintain expected COGs and labor goals for the pastry department on a consistent basis Consistent inventory and ordering control, including accurate checking of deliveries and inventory rotation (FIFO) Hire, train, certify, and review pastry and bakery positions, including the Pastry Sous Chef Develop and maintain recipes, production schedules, and prep lists Supervise production and presentation, ensuring quality and consistency standards Follow, add to, and edit all checklists and line checks as needed Accountable for pastry execution for private, holiday, and promotional events Lead seasonal menu, dessert, and product development Hold self and others accountable to company core values and standards Proactive in self-development and growth Implement feedback and coaching from leaders for development and growth Compensation and Benefits Salary range of $60,000 - $70,000, commensurate with experience, plus eligibility for the management incentive program Medical, Dental, and Vision Insurance Company-paid Life Insurance, Short Term Disability, and Supplemental Life options Paid Time Off Meal benefits Tuition reimbursement Qualifications: What We're Looking For Minimum 5 years of professional pastry or bakery experience, with prior leadership experience strongly preferred Demonstrated expertise producing artisan breads, croissants and laminated doughs, pastries, and desserts at volume Strong understanding of baking fundamentals, pastry techniques, and scratch production Experience managing food cost, labor, ordering, and inventory Ability to work early mornings (production starts as early as 3-4 am), weekends, and holidays Strong organizational, communication, and leadership skills Passion for quality, consistency, and attention to detail Able to lift 50 lbs and stand for extended periods