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Pastry Chef
53
53 West 53rd Street, New York, NY
53 hiring Pastry Chef in New York, NY

53 hiring Pastry Chef in New York, NY

53More Info

Full Time • Salary ($80k - $90k)
Expired: May 11, 2024

Sorry, this job expired on May 11, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

53 introduces an elevated blend of Asian cuisine with a contemporary edge in a chic lifestyle setting. Featuring an exquisite marriage of Asian flavors and unique dishes, 53 is a New York restaurant conceived by the Founder Ahmass Fakahany and team behind highly-acclaimed NYC favorites Marea and Ai Fiori.

The menu is spearheaded by acclaimed Singapore-born Chef Akmal Anuar, who began his culinary journey in his parents’ hawker stand in Singapore, led one of Pellegrino World’s 50 Best Restaurants (Asia’s No. 1) and created some of the top contemporary Asian restaurants in Dubai.

Designed by ICRAVE in the heart of Midtown at 53 W 53rd St., the three-story space features a beautiful modern dining room, bustling by day and glowing by night, as well as an intimate private dining experience all underneath MoMA’s new extended wing. In the spirit of this iconic location, the globally renowned Friedrich Petzel Gallery is collaborating in a curatorial partnership to showcase an exciting rotating installation art program throughout the restaurant.

We are looking for a passionate & dedicated PASTRY CHEF to join the team.  Be a part of this truly unique restaurant and work alongside hospitality pioneers, positive team members, engaging leadership in an inclusive, safe and nurturing environment.

Pastry Chef Responsibilities include:

  • Work and serve as key member of a talented and diverse culinary team and restaurant, preparing and executing the menu with utmost quality, precision and consistency
  • Managing all aspects of the pastry operation
  • Pastry menu development  and recipe creation
  • Work in a high-intensity kitchen and work environment and be able to handle the rigors of busy services while not sacrificing quality and consistency
  • Managing and training a team of pastry sous chefs and cooks and overseeing pastry production
  • Be proactive and accommodate guest requests, in the spirit of providing excellent, tailored service, cuisine and hospitality to our clients
  • Maintain clean, sanitized, and organized workstation during each shift, while observing DOH guidelines at all times

 

Pastry Chef Requirements include:

  • At least 3 years of relevant restaurant experience preferred
  • Culinary and/or college degree recommended with a considerable working knowledge of relevant food preparation
  • Genuine passion for pastry, restaurant hospitality, and learning new skills
  • Highly organized, productive, and able to work meticulously in a high-intensity kitchen / work environment
  • Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role
  • Willingness to take direction from the Executive Chef, embrace change and innovation, and learn and adapt to new systems, service steps, and health and cleaning procedures
  • Broad and flexible availability to work – AM/PM service and prep/production
  • Physical requirements include but not limited to the ability to handle and carry trays, smallware, equipment, or other items up to 35lbs, and to stand, walk up and downstairs, and exert well-paced mobility for an extended period of time

We offer medical, dental, and vision benefits after 30 days of employment for full time employees. If you are interested in joining the 53 team, apply now and submit your resume!

Compensation: $80k-$90k per year, based on experience.

53 is an Equal Opportunity Employer.


Compensation Details

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

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts


Required Skills

Pastry Making

Plating and Presentation

Recipe Creation

Ice Cream / Sorbet Making

Managing Pastry Operation

Cake Making

Training and Overseeing Pastry Sous Chefs and Cooks

Cake Decorating

Accommodating Guest Requests

Time Management

Maintaining Clean and Organized Workstation

Chocolate Work

Highly Organized and Productive

Petits Fours Making

Ability to Work in High Intensity Kitchen Environment

Pastry Commissary Knowledge

Ability to Handle Busy Services Without Sacrificing Quality

Baking Bread

Passion for Pastry and Restaurant Hospitality

Food Safety Knowledge

Learning new skills

ServSafe Certified

Strong Willingness to Work as Part of a Team

Viennoiserie Making

Adaptability to Change and Innovation

Gluten Free Cooking

Broad Availability for AM/PM Service

Pastry Menu Development

Physical Ability to Handle and Carry Items Up to 35lbs

Basic Knife Skills

Portioning

Attention to Detail

Communication

Teamwork

Dough Making

Cleaning / Sanitation

Organizational Skills

Pastry Techniques

Vegan / Vegetarian Cooking

Positive Attitude

Standing for Long Periods of Time

Catering Management Knowledge

Taking Direction and Feedback

Team Development and Training

Baking Knowledge

Multitasking

Pastry Production

Pastry Knowledge

Advanced Knife Skills

Safety and Sanitation

Food Handler Certification

Baking Skills

Pastry Plating

Pastry Program Management

Pastry Decoration

Read more


View Job Description

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Part of Altamarea Group

53 introduces an elevated blend of Asian cuisine with a contemporary edge in a chic lifestyle setting. Featuring an exquisite marriage of Asian flavors and unique dishes, 53 is a New York restaurant conceived by the Founder Ahmass Fakahany and team behind Michelin Starred and Wine Spectator Award winners, Marea and Ai Fiori.

The menu is spearheaded by acclaimed Singapore-born Chef Akmal Anuar, who began his culinary journey in his parents’ hawker stand in Singapore, led one of Pellegrino World’s 50 Best Restaurants (Asia’s No. 1) and created some of the top contemporary Asian restaurants in Dubai.

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