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Pastry Chef
Mercado Little Spain
10 Hudson Yards, New York, NY 10001, USA
Mercado Little Spain hiring Pastry Chef in New York, NY

Mercado Little Spain hiring Pastry Chef in New York, NY

Mercado Little SpainMore Info

Full Time • Salary ($80k - $90k)
Expired: Jul 31, 2022

Sorry, this job expired on Jul 31, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Pastry Chef

José Andrés restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, TFG’ers know they all play a critical role in the overall success of our brands.

The Pastry Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently.  Demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders.  Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.  

Culinary Leadership:

  • Work with the Head Chef to create innovative and authentic pastry menus.  
  • Plans the dessert and sweets menu, creates recipes, and manages ingredients inventory. 
  • Often determines how the dessert course will be displayed and presented on the plate, including what sauces and garnishes to include. 
  • Responsible for baking bread and rolls in addition to the dessert offerings.
  • Primarily responsible for creating desserts while being assigned to other tasks in the kitchen.  
  • Educate self and communicate to the team on regional history, culture, and cuisine. Educate self and communicate to the team on industry trends, innovative techniques, and environmentally friendly product/procedures.  
  • Develop, coach, and consistently execute culinary standards.  Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes.  
  • Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.    

Performance and Talent Development:

  • Educate and coach team to exceed expectations.  
  • Develop a team of leaders that are prepared and qualified to move upward in the organization.  
  • Clearly define expectations and hold individuals accountable. 
  • Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. 
  • Delegate appropriately and fairly to develop and motivate team. 
  • Actively recruit and hire top tier talent.  
  • Treat potential employees with same sense of hospitality and respect as employees and guests.   
  • Execute training program consistently for both hourly and management employees. 

Ambassador of TFG Culture:

  • Seek out opportunities to communicate ThinkFoodGroup’s vision to team, guests, students, vendors and community in a clear and positive manner.  
  • Lead by example.  Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.  
  • Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality.  
  • Create a positive work environment by demonstrating no tolerance for negative behaviors.  Welcome new ideas and seek feedback from team by asking questions.  
  • Exemplify professionalism and hospitality in all interactions and especially in difficult situations.
  • Manage Daily Operations  Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers.  
  • Communicate any major facility or operational emergencies to COO immediately.  
  • Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.)  Provide a safe, clean, organized and sanitary work environment. 
  • Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met.  Correct all violations with a sense of urgency. 
  • Work with Home Office support (finance, marketing, events) to ensure standards are met.

Manage Financial Results:

  • Develop and execute a plan to stay within department budgets and maximize profits.  
  • Actively manages inventory, waste, and pricing to meet cost targets.  
  • Effectively manage kitchen and janitor labor, scheduling and payroll. 
  • Ensure tools such as Compeat are  utilized correctly and data is accurate.  
  • Reach out to TFG community for support as needed.  

Skills & Knowledge:

  • Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred.
  • Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.
  • Requires developed communication skills, both verbal and written.
  • Most tasks are performed independently or in a team environment with the employee acting as a team leader. 
  • Ability to maintain compliance with all local, state and federal laws and regulations.
  • Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
  • Extensive knowledge of food industry, restaurants and competitive markets.
  • Basic knowledge of revenue management.  Participation in the development of short- and long-term financial and operational goals of the restaurants.

Abilities & Working Conditions
This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.

ThinkFoodGroup restaurants span across America including Miami, Orlando, Las Vegas, NYC, Chicago, and of course Washington, DC. Soon Los Angeles and Dubai. Since 1993, our restaurants reflect the authentic roots of each concept and showcase José's passion for telling the stories of a culture through food. 

ThinkFoodGroup is an Equal Opportunity Employer and participates in the federal government E-Verify Program.

 


Compensation Details

Compensation: Salary ($80,000.00 - $90,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program


View Job Description

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Spanish, Tapas / Small Plates

Restaurant Group, Fast Casual, Fine Dining, Quick Service, Casual Dining, Bakery / Patisserie, Bar / Lounge, Cafe, Upscale Casual, Wine Bar

Part of José Andrés ThinkFoodGroup

Hola Big Apple, Chef José Andrés, in collaboration with fellow Spaniards and amigos Ferran and Albert Adrià, bring Mercado Little Spain to New York’s Hudson Yards – an all-day destination for the very best of Spanish food, drinks, and culture.

Mercado Little Spain features 3 Full Service Restaurants, 2 Bars, 15 Tapas Kiosks and Retail!!!

Job opportunities for all experience levels. Career growth, training and learning to eat, drink, cook and live like a Spaniard!

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