Garrett Harker and ES Hospitality have been busy opening several exciting hospitality venues just steps from Kenmore Square and Fenway Park. Among these is the return of Eastern Standard Kitchen and Drinks, the craft cocktail bar, Equal Measure, and the group’s newest addition, Standard Italian. Best known for Eastern Standard, Island Creek Oyster Bar, and The Hawthorne, Garrett is once again bringing enlightened hospitality and high energy operations to the Fenway neighborhood. Garrett is joined by Beverage Director Jackson Cannon and Culinary Director Brian Rae in the construction and operation of these concepts.

ES Hospitality is seeking an experienced Pastry Chef to develop and oversee the pastry and dessert programs across each of the concepts as well as the group’s private events program. This individual will work closely with the Culinary Director and the CDCs on recipe and menu development. We are proud of our team-oriented atmosphere and offer an environment focused on education and staff development. As such, this is a role for an individual with the ability to lead and mentor a pastry/bakery team that is responsible for planning and executing menus across multiple concepts. Prior experience in a high volume, multi-concept setting is a must.

Responsibilities:

• Lead the ES Hospitality pastry program responsible for pastry production across all concepts.
• Maintain and grow the unique pastry programs and dessert menus at each concept.
• Work closely with the Bakery Chef to collaborate with the bakery department on a daily basis.
• Execute private event requests such as special occasion cakes and baked goods as needed.
• Execute seasonal projects such as holiday gingerbread houses, Valentine’s chocolates, and Thanksgiving bake sale production.
• Assist the Bakery Chef in creating and administering operational systems to help all members of the pastry/bakery team succeed.

In order to be successful in this role you must:

• Be an enthusiastic culinary professional with a passion for pastries, baked goods, and genuine hospitality.
• Be a hands-on leader and lead by example - recognize that your success is directly correlated with your ability to facilitate success and growth for others.
• Be able to multitask, maintain organization, and adapt as needed while leading a high-volume, multi-concept pastry program.
• Have advanced pastry training and at least 3 years experience in BOH restaurant management.
• Have experience controlling food and labor costs as well as familiarity with P&L statements.

We offer a competitive salary (based on experience), health/dental/vision insurance, paid time off plan, dining discounts, 401k, and continuous development and learning opportunities.

• Competitive salary based on experience.
• Health, Dental, and Vision Insurance.
• Paid Time Off plan.
• Dining discounts.
• 401(k) Retirement Plan.
• Continuous development and learning opportunities.

• Advanced pastry training.
• At least 3 years of experience in BOH restaurant management.
• Experience in a high volume, multi-concept setting.
• Ability to control food and labor costs.
• Familiarity with P&L statements.
• Strong leadership and mentoring skills.
• Ability to multitask and maintain organization.