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Pastry Sous Chef
Le Bernardin
155 W 51st St, New York, NY 10019
Le Bernardin hiring Pastry Sous Chef in New York, NY

Le Bernardin hiring Pastry Sous Chef in New York, NY

Le BernardinMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 26, 2022

Sorry, this job expired on Jun 26, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

We are looking for a Pastry Sous Chef to join the Le Bernardin team! The ideal candidate will be well-versed in pastry preparations and service with high emphasis on consistency and quality. 

¡Buscamos un Sous Chef de Pastelería para unirse al equipo de Le Bernardin! El candidato ideal está bien entrenado en las preparaciones y el servicio de pastelería con énfasis en la consistencia y la calidad del menú.

Job Summary: The Pastry Sous Chef will be responsible for the preparation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization. DOH Certification is required and high organizational skills are favored. 

Resumen del trabajo: El Sous Chef de Pastelería será responsable de la preparación y ejecución de todos los postres y otros productos horneados y ayudará a supervisar el funcionamiento general de la cocina de repostería, la limpieza y la organización. Se requiere la certificación DOH y se favorecen las personas altamente organizados.


Job Requirements:

  • Prepare a wide variety of goods such as cakes, cookies, ice creams, bread etc. following established recipes. 
  • Assist with developing, implementing and maintaining new recipes, presentations and products.
  • Assist the Pastry Chef with the coordination and directing of the pastry operations 
  • Supervises the preparation and production of all pastry. 
  • Control the effective storage and stock levels, while always being cost-conscious.
  • Check quality of material and condition of equipment and devices used for baking.
  • Must be able regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50-pound objects.
  • Must be able to work weekdays and weekends, including holidays. 

Requisitos de trabajo:

  • Prepare una amplia variedad de productos como pasteles, galletas, helados, pan, etc. siguiendo recetas establecidas.
  • Ayudar a desarrollar, implementar y mantener nuevas recetas, presentaciones y productos.
  • Ayudar al pastelero con la coordinación y dirección de las operaciones de pastelería a medida que nos expandimos hacia la costa oeste y otros lugares.
  • Supervisa la preparación y producción de todos los pasteles.
  • Controle los niveles efectivos de almacenamiento y stock, siendo siempre consciente de los costes.
  • Verifique la calidad del material y el estado de los equipos y dispositivos utilizados para hornear.
  • Debe poder levantar y / o mover regularmente hasta 25 libras y ocasionalmente levantar y / o mover objetos de hasta 50 libras.
  • Debe poder trabajar los días laborables y los fines de semana, incluidos los días festivos.

Le Bernardin is an equal opportunity employer.


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Commuter Benefits


Required Skills

Pastry Making

Cake Making

Pastry Menu Development

Time Management

Cake Decorating

Ice Cream / Sorbet Making

Plating and Presentation

Chocolate Work

Food Safety Knowledge

Petits Fours Making

Teamwork

Communication

Inventory Management

Pastry Program Management

Ordering / Purchasing

Pastry Commissary Knowledge

Team Management

Attention to Detail

Cleaning / Sanitation

Highly Organized

Pastry Knowledge

Pastry Skills

Read more

View Job Description

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French, Seafood

Fine Dining

Part of Le Bernardin

Le Bernardin, New York’s internationally acclaimed four star seafood restaurant, was born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze. Dedicated entirely to the cuisine of Gilbert Le Coze, the self-taught seafood wizard, it only served fish: Fresh, simple and prepared with respect.

Inspired by the triumph of Le Bernardin in Paris and its many American clients, the Le Cozes sought to open a Le Bernardin in New York in 1986. In no time, Le Bernardin became a four star restaurant which is renown for setting standards in the cooking of seafood in America. After the unexpected death of her brother Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen, and along with Le Coze continued to uphold Le Bernardin’s position as one of the world’s premier restaurants.

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