Overview:
Our mission is to create life-long memorable experiences for all of our guests and members. Exhibiting our C.A.R.E. RIGHT philosophy will help develop your professional growth with us and help us achieve our mission.
General Overview:

AT RESTAURANT K, WE’RE BUILDING SOMETHING BIGGER THAN JUST GREAT MEALS. WE’RE BUILDING GREAT BRANDS.

Restaurant K was founded with a simple yet powerful belief: the best brands are built on culture, mission, and purpose. With a portfolio of distinct dining concepts — from the elevated experience of Nuri Steakhouse to the upscale casual energy of JOA Korean BBQ — Restaurant K is committed to creating unforgettable moments through hospitality and culinary excellence. As we continue to elevate our presence in Dallas, TX, we are seeking a distinguished Assistant General Manager to uphold and enhance our commitment to excellence.
This role is pivotal in delivering an exceptional fine dining experience. The Pâtissier is a vital member of the culinary team, responsible for creating refined desserts, pastries, and baked goods that reflect the artistry and standards of our brand. This role plays a key part in enhancing the overall guest experience through exceptional presentation, flavor, and creativity. The Pâtissier will work closely with the Executive Chef and kitchen leadership to develop seasonal offerings, maintain consistency, and ensure all pastry items meet our high-quality standards.
Essential Functions:

Physical Requirements:

• Must be able to stand for periods of up to eight (8) hours.
• Must have the strength and endurance to handle repetitive motions, such as leaning over and bending, and be capable of lifting objects weighing up to fifty (50) pounds. Required to use assistance when available i.e. hand trucks, ramps, or another team member.
• The ability to stand for extended periods and perform physically demanding tasks, including lifting and maneuvering dishes, utensils, pots, and pans

Education and Experience Requirements:

• Must be at least (18) years of age.
• Possess a current Food Handler’s certification before starting work.
• A degree in Culinary Arts or a specialized diploma/certification in Pastry Arts from an accredited culinary school is often preferred.
• A minimum of three (3) years’ experience in a fine dining restaurant, luxury hotel, or high-end bakery/patisserie is highly desirable. Working in environments where high-volume production meets high-end plating and presentation skills are essential.
• Participation in pastry-focused programs or apprenticeships that emphasize classic techniques such as sugar work, chocolate tempering, laminated doughs, and plated dessserts, preferred

SUPERVISORY RESPONSIBILITIES:

• Train, mentor, and develop hourly pastry staff and bakers to ensure growth, consistency, and adherence to brand and standards.
• Oversee the work of junior team members by providing guidance on techniques, recipes, and plating execution.
• Ensure incoming product is checked in accurately, with quality, freshness, and brand specifications consistently verified and maintained.
• Act as a steward of the pastry department’s culture and standards, ensuring all team members uphold safety, sanitation, and presentation expectations.

ESSENTIAL FUNCTIONS / MAJOR RESPONSIBILITIES:

• Design and create a variety of sophisticated and visually stunning desserts, pastries, and baked goods, in alignment with the restaurant’s fine dining standards.
• Collaborate with the Executive Chef and kitchen team to develop seasonal menus, ensuring that dessert offerings complement the main courses and overall dining experience.
• Maintain consistency in taste, texture, and presentation of all pastry items.
• Experiment with new recipes and techniques to continually elevate the dessert offerings.
• Oversee the daily production of pastries and desserts, ensuring freshness and quality in every dish.
• Manage inventory of baking ingredients and supplies, ensuring proper storage, freshness, and ordering of products.
• Train and supervise junior pastry staff and bakers, providing guidance in techniques, recipes, and presentation standards.
• Adhere to all health and safety regulations, maintaining a clean and organized work environment.
• Stay up to date with pastry trends, techniques, and industry developments, incorporating innovative elements into the menu.
• Adhere to health and safety standards by following proper sanitation and safety procedures, using necessary protective gear, and maintaining a hygienic and safe workspace.
• Promptly report any identified safety hazards or equipment malfunctions to the supervisor while upholding stringent food safety and sanitation standards in compliance with industry best practices and local health regulations.

Major Responsibilities / Specific Requirements:

• Strong understanding of classical pastry techniques and experience with modern plating and dessert presentation.
• Creativity and passion for producing exceptional pastries that align with the restaurant’s sophisticated brand.
• Ability to work efficiently under pressure in a fast-paced kitchen environment while maintaining attention to detail.
• Excellent organizational skills and ability to manage multiple tasks simultaneously.
• Ability to communicate effectively with management, guests, and hourly staff.
• Knowledge of food safety regulations, food temperature and best practices.
• A passion for hospitality and a desire to inspire guests to embrace diverse cultures and cuisines.
• Promote and uphold the culture, values, and mission of Restaurant K ensuring alignment with company standards.
• To inspire people to embrace different cultures of the world.

Physical Requirements:

• Must be able to stand for periods of up to eight (8) hours.
• Must have the strength and endurance to handle repetitive motions, such as leaning over and bending, and be capable of lifting objects weighing up to fifty (50) pounds. Required to use assistance when available i.e. hand trucks, ramps, or another team member.
• The ability to stand for extended periods and perform physically demanding tasks, including lifting and maneuvering dishes, utensils, pots, and pans.

Education and Experience Requirements:

• Must be at least (18) years of age.
• Possess a current Food Handler’s certification before starting work.
• A degree in Culinary Arts or a specialized diploma/certification in Pastry Arts from an accredited culinary school is often preferred.
• A minimum of three (3) years’ experience in a fine dining restaurant, luxury hotel, or high-end bakery/patisserie is highly desirable. Working in environments where high-volume production meets high-end plating and presentation skills are essential.
• Participation in pastry-focused programs or apprenticeships that emphasize classic techniques such as sugar work, chocolate tempering, laminated doughs, and plated dessserts, preferred.

What We Offer:
Join our team and enjoy an unusually fun work environment with great team members. It is our purpose to maintain an environment our team members can brag about. With our CARE Right Core Values at the forefront of every decision we make, it allows for collaboration, passion, and a no-limits mindset when it comes to your future! We keep our team happy with our great benefits package, free meals, flexible work schedules, and more fun activities to make Restaurant K a great place to work.