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Pastry Chef
233 Park Avenue South
233 Park Avenue South, New York, NY
Pastry Chef at 233 Park Avenue South

Pastry Chef at 233 Park Avenue South

233 Park Avenue SouthMore Info

Full Time • Salary (Based on Experience)
Expired on Jun 27, 2019

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Requirements

3 years


Job Details

Position:  Pastry Chef
Reports to:  Executive Chef
Work Hours:  Permanent, Full Time 40 hours / week
Salary:  Commensurate with experience
Benefits:  Medical and Dental benefits

Defined as elegant yet approachable dining through the passion and commitment of a team of award-winning chefs, renowned restaurant and wine directors, this new fine dining seafood restaurant,  housed in a historic building in Union Square, is currently conducting a nationwide search for a talented Pastry Chef.

With a philosophy that the soul of the restaurant is found in its kitchen, this definitive seafood restaurant specializes in fresh, sustainable local fin and shellfish and celebrates the bounty of the sea. Sourced directly from highly respected suppliers, our dedication to our ocean’s habitat takes pride of place on the plate and is exemplified by the myriad of inspired dishes of the day. The strong pastry program will mirror the thoughtfulness of the menu and also showcase the seasonality of regional produce.  In this ongoing pursuit of excellence, the vision of this restaurant is to deliver an exceptional dining experience paired with an unparalleled level of hospitality. 

In addition to the responsibilities of this role, this individual will also be a part of an adjacent contemporary Italian-inspired restaurant, serving breakfast, lunch and dinner. Embodying the love of food and wine from one of the world’s leading culinary destinations, this dining room is the perfect place for an espresso, light lunch, cocktails, or small plates for dinner. The lively room, oozing with charm and charisma is a relaxed, convivial space to meet up with family, friends and colleagues.

JOB SUMMARY:
The Pastry Chef will inspire, develop, oversee, and manage the pastry and bread baking programs for both restaurant concepts. The ideal candidate has a strong knowledge of fine pastry, cake making, individual dessert plating and bread baking. If you are recognized for being a team-oriented, motivated, energetic, and organized individual, we invite you to apply.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
(other duties may be assigned as required)

  • Assists with overseeing the day-to-day operations of the pastry kitchen
  • Serves as an educator, as well as an inspirational, committed, and responsible leader to the restaurant’s pastry team
  • Maintains exceptional cleanliness and maintains equipment to optimal specifications
  • Designs creative and elevated pastries, desserts, and breads
  • Passionate about and possesses great background knowledge of bread making, as well as classic baking techniques and procedures
  • Leads by example, inspiring staff to deliver a memorable food experience
  • Maximizes resources and inventories by managing cost and monitoring inventory and budget to ensure the best use of inventory and allocation of expenses
  • Develops a strong rapport with agents and suppliers
  • Under the direction of the Executive Chef, initiates and executes special projects as required

REQUIRED EXPERIENCE AND QUALIFICATIONS:

  • Minimum 3 years experience leading a pastry driven operation
  • Experience working in and managing a restaurant pastry department with a capacity exceeding 150 seats
  • Experience curating and managing inventory with both fiscal responsibility and award garnering intentions
  • Strong knowledge of and creativity to execute fine dining plated desserts
  • Strong knowledge of and experience in bread making to lead an in-house program
  • Knowledge of food costing and experience with cost analysis
  • Knowledge of and ability to execute classical and traditional pastry techniques
  • Experience in menu compilation and the ability to collaborate on menu development
  • An ingredient-driven approach to menu writing
  • An awareness and active interest in food trends and contemporary developments within pastry
  • Ability to lead, train, and motivate junior members of staff
  • Strong verbal and written English communication skills
  • Superior conflict resolution skills, with the ability to relate professionally to all levels of staff, management, clientele, suppliers, and partners
  • Excellent planning and organizational skills, including the ability to handle conflicting deadlines and prioritize multiple tasks
  • A strong work ethic and commitment to a premium level of quality
  • Comfortable with dealing with media, public speaking, and VIP guests
  • Flexibility to work evenings, weekends, and holidays

Applicants must have US citizenship, permanent resident status, or a valid work permit.


Compensation details

Health & Dental Benefits


Required Skills

Bread making

Chocolate Making

Ice Cream/Sorbet

Menu / Recipe Development

Pastry Commissary

Pastry Menu Development

Pastry Plating

Pastry Production

Pastry Program Management

Servsafe Certified

Show Piece Work

Staff Education / Motivation

Time Management

Read more

View Job Description

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