Pastry Chef
The Mark Restaurant by Jean-Georges
25 East 77th Street, New York, NY, United States
The Mark Restaurant by Jean-Georges hiring Pastry Chef in New York, NY

The Mark Restaurant by Jean-Georges hiring Pastry Chef in New York, NY

The Mark Restaurant by Jean-GeorgesMore Info

Full Time • Salary ($90k - $100k)
Expires: Mar 1, 2025

1085 people viewed

Required Years of Experience

5 years


Job Details

$90,000.00 to $100,000.00 per year

 

Statement of Purpose:

The Pastry Chef is responsible for the preparation, baking, and finishing of all bread, cookies and other specified baked good in accordance with specified Jean-Georges' quality standards and specifications. The Pastry cooks must also maintain the organization, cleanliness, and sanitation of work areas and equipment. The Pastry Cooks must ultimately uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.

  • Create custom desserts from recipes and oversee the preparation of all baked goods.
  • Experience with baking pastries, wedding cakes, tarts, pies, cookies, and candy
  • Solid understanding of pastry and baking tools and equipment
  • Excellent pastry and cake decorating skills.
  • Maintain cleanliness of the kitchen, making sure all equipment is sanitized.
  • Keep accurate customer and volume records.
  • Assist in the design and layout of new menu proposals and products.
  • Maintain and order food inventory, including fresh produce, dairy products, and produce.



Required Skills & Abilities

Minimum five years of experience as a Pastry Chef, Deep knowledge of Classic and modern Pastry and Baking Art, with Up-to-date modern trends, Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Ability to multi-task and meet multiple deadlines. Ability to work successfully in a fast-paced environment. Ability to produce recipes within corporate specifications. Ability to calculate, analyze, and troubleshoot P&L, i.e., food, labor, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen. Working knowledge of POS systems. Availability to work weekends, holidays and flexible schedule.


Compensation Details

Compensation: Salary ($90,000.00 - $100,000.00)


Required Skills

Cake Decorating

Cake Making

Ice Cream / Sorbet Making

Plating and Presentation

Pastry Making


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Restaurants by Jean-Georges
New York, NY • Upscale Casual

New American, International / Fusion

Luxury Hotel, Fine Dining

Part of Restaurants by Jean-Georges

(212) 606-3030

Sous Chef

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