About Us:

We are a morning-to-midnight “double f” Caffe for the Eternal City that Never Sleeps. We bring the best of Rome to New York’s famed East Village, with a focus on baked good (pastries and pizza al taglio) during the mornings and afternoons and a thoughtful menu of composed dishes (meats and cheeses, soups and salads, pastas, braised meats, and grilled fish) in the evenings. Our menu features Roman classics alongside a variety of items that change seasonally, including gluten-free, vegetarian, and vegan options. We proudly marry New York-style hospitality with Roman cooking, alongside excellent coffees, top-notch wines and beers, and creative cocktails. We are looking for a baker who will be a true partner, working closely with us as we coach our staff, delight our guests, and establish a cozy new landmark in our neighborhood. 

About You:

You’re a gifted, experienced baker looking for a long-term position with reliable hours at a place you can feel proud to call home. You’re excited by breakfast pastries and obsessed with perfecting your focaccia. You’re comfortable working from established recipes, but also eager and able to innovate and bring your own best creations to the table. Maybe you’ve been told you’re too young to lead a pastry department. Maybe commercial baking didn’t offer you enough opportunities to move forward. Maybe you’re looking for a business where you can earn equity while making people smile with a perfect breakfast goodie every morning. Your path doesn’t have to be traditional, but you should be highly motivated, self-directed, creative, level-headed, and able to think on your feet. Speaking of: you’ll be on your feet a lot, arriving to open in the mornings and baking off pastries for breakfast service and pizzas for lunch. If you’re obsessed with consistency, excited by seasonality, and ready to join a small but devoted team, this might be the perfect role for you. 

Schedule: 
Full-time schedule; open availability preferred. Hours and days may vary; more details upon interview. Tuesday is a guaranteed day off (restaurant closed) with rare exceptions for trainings or physical plant projects, as needed. 

Required Skills: 

• Strong baking knowledge, with priority given to a combined focus on sweet and savory
• Leadership and conflict-resolution skills
• Highly organized, with strong time-management skills
• Ability to read English (to approve invoices, receive supplies, follow and share directions, and understand warning labels and other safety items)
• Ability to speak Spanish and English (to communicate effectively with all staff)
• Ability to speak Italian welcomed but not required
• In-depth understanding of baking and pastry techniques
• Ability to follow exact recipe ingredients and procedures for all menu items
• Ability to maintain the highest standards of food safety and sanitation
• Ability to produce consistently high-quality product, in a timely manner, that is accurate and complete
• Other physical requirements include but are not necessarily limited to reaching, grasping, pounding, stretching, and kneading
• Must be able to lift up to 20 pounds on a frequent basis and 40 pounds on an occasional basis
• Ability to stand for long periods of time 

Experience:

• 3+ years of work experience in professional kitchens (pastry or baking experience strongly preferred)
• Degree in pastry arts or equivalent work experience preferred 

Education/Credentials:

• NYC Food Protection Course Certification preferred 

Compensation Details:

• Compensation: Salary Range 60K-80K based on experience and skills
• Benefits & Perks:
• Subsidized health insurance
• 2 weeks paid time off (after first 6 months)
• 2 weeks sick time
• Ongoing paid training
• Compelling bonus / equity program (more details upon interview)