Pastry Line Cook at Lumi

Featuring world-renowned celebrity chef Akira Back, Lumi is an energetic and upscale rooftop experience serving modern Japanese fare and sushi accompanied by handcrafted libations in a vividly unique atmosphere. 

Known for his innovative interpretations of Asian fare with American influence, Chef Akira Back’s success is fueled by an impressive 20-year culinary background landing numerous awards and international media attention. Using only the high-quality ingredients and creating a culture of world-class service in a welcoming environment, Chef Back’s restaurants embody classic cuisine continuously featuring innovative dishes that use the finest ingredients from the world’s top purveyors. Lumi by Akira Back features his adventurous flavors with a California twist, using local ingredients throughout the menu and influences from around the world for an immersive dining experience. 

High energy, high-end, high up - the views of the city pair well with traditional Japanese architecture, modern design elements, and pops of color to create a vividly unique atmosphere. Lumi by Akira Back brings together dining, drinking, and socializing with an eclectic-chic space in the heart of the Gaslamp Quarter. Flawlessly blended DJ beats add to the lively atmosphere, setting the vibe for guests to enjoy inventive shareable plates and sake craft cocktails next to rooftop fire pits. 

ABOUT RMD GROUP

RMD Group is a leading San Diego-based hospitality company that consults, develops and manages imaginative venues, innovative events, and unforgettable experiences. RMD operates a thriving collection of restaurants, bars and nightlife destinations such as Rustic Root, Volcano Rabbit, Side Bar, Lumi by Akira Back and Huntress. RMD’s professional services help entrepreneurs and savvy business owners take their property and ideas to the next level by providing creative concept ideation, personalized action plans and dedicated results. Notorious for bringing the good times, RMD continues to elevate the hospitality industry by bringing years of experience to every project in San Diego and beyond

Position Summary:

Responsible for the daily production of all Lumi items. Maintains cleanliness and sanitation of all prep and service areas of Lumi.  Most of the time will be spent producing and plating in the BOH, while supervising others that may assist in plating menu items. The Pastry Cook is also expected to constantly organize the BOH areas, account for production and stock lists in detail, can multi-task, communicate clearly and effectively, and have great organizational skills and knowledge of advanced pastry procedures.  Knowledge and skills in chocolate, vienoisserie and ice creams are a must.  Above all, assist the Executive Pastry Chef execute all duties as needed.

Duties and Responsibilities:

Responsibilities include, but are not limited to:

• Arrive for all assigned shifts on time and in proper uniform in accordance with all Company policies
• Monitor the production of food preparation and service for the specified shift on both floors
• Do daily line checks of all Pastry stations to ensure proper quality, temperature and freshness of products is being maintained
• Ensure all production pars are at acceptable levels daily and for the following shift
• Ensure all served food meets Company and Health quality standards
• Prepare all specialty items as directed by the Executive Chef, Executive Pastry Chef and CDC
• Communicate daily with the Executive Pastry Chef regarding product specification
• Manage employees within a positive working environment
• Report any unsafe working conditions
• Report all work related accidents to the Executive Chef and follow Company procedures
• Ensure all employees report to work on their scheduled shifts
• Initiate and support Executive Pastry Chef in all administrative requirements as needed
• Monitor all food waste and eliminate all posing problems.  Enforce all departmental efforts to control food costs, keeping kitchen within published budget.
• Help maintain all procedural manuals and guides including but not limited to: menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible pertaining to pastry and banquets
• Prepare and monitor: prep par sheets, maintenance logs for kitchen equipment, food cost sheets, order guide.
• Conduct individual pre-shift meetings with staff when needed
• Monitor all product requisitions (Pastry Chefs will create and develop Banquet Desserts, Cakes and petit fours and work with Banquet team)
• Working with Sous Chefs for savory menu items needed from pastry
• Maintain the dry storage room and all pastry products
• Will assist chocolate and candy making for after dinner compliments
• Communicate all restaurant department information to employees.  Communicate all departmental goals and concerns to management team.
• Purchase food using approved vendors.
• Will make all ice creams and gelatos, changing seasonally
• Following established procedures for hiring, coaching and separation of employees as dictated by California State laws and company policies
• Will assist to make sure staff takes breaks and lunches at scheduled times
• Assisting peer management group with meeting expectations for above items as a coordinated team effort.
• Will assist with prep and Lumi desserts daily
• Will assist on daily and weekly clean up schedule of the sanitation of Huntress
• Must assist on weekly and monthly inventory
• Compliance with annual management training required by state and local agencies as well as training required by Company policy including sexual harassment training and workplace safety training.
• Must be familiar with yield management and cost controls

• Must be able to provide legible communication
• Must be able to input and access information in the property management system/computers/point of sales system as needed
• Must be comfortable learning new skills
• Must have a hands-on, proactive management style
• Must be motivated, hard-working, and passionate.
• This position requires someone who is an organized, strong leader with the ability to communicate handle multiple tasks and responsibilities.
• Perform job functions with attention to detail, speed, and accuracy

• Prioritize and organize
• Be a clear thinker, remain calm, and resolve problems using good judgment
• Follow directions thoroughly
• Understand guest service needs
• Work cohesively as a team with co-workers and superiors
• Direct staff performance and follow up with Executive Chefs on corrections as needed
• Be able to covert recipes from standard to metric conversions
• Must have Sani/Serve or Food Handlers Card

• Must be CPR and First Aid certified
• Must be able to stand/walk for up to 6 hours at a time

• Must be able to sit for up to 8 hours at a time
• Must be able to lift at least 50 pounds safely and properly
• Ability to work in a stressful, fast-paced environment

Qualifications:

• Must be able to work holidays, nights, and weekends

• At least 2-5 years’ experience in restaurant, French patisserié and/or hotel
• Must have working knowledge of chocolate, bread baking and viennoiserie
• Must be able to communicate in English
• Must be able to provide legible communication
• Must be comfortable and proactive in learning new skills
• Must have a hands-on attitude and ability to multi-task

Skills and Attitudes:

• Must be motivated, hard-working, and passionate.  This position requires someone who is a strong leader with the ability to handle multiple tasks and responsibilities.

Must have the ability to:

• Perform job functions with attention to detail, speed, and accuracy
• Prioritize and organize
• Think clearly, remain calm, and resolve problems using good judgment
• Follow directions thoroughly
• Understand guest service needs
• Work cohesively as a team with co-workers and superiors
• Direct staff performance and follow up with corrections as needed

Education:

Must have one or more of the following:

• GED/ High school diploma
• Equivalent combination of pastry education and experience.

Certificates, Licenses, and Registrations:

• Food Handlers Card

Physical Requirements:

• Must be able to stand/walk for up to 8 hours at a time
• Must be able to sit for up to 8 hours at a time
• Must be able to lift at least 50 pounds safely and properly
• Ability to work in a stressful, fast-paced environment
• Must be able to work holidays, nights, and weekends