Required Years of Experience
1 year
Job Details
Job Description: - Production of all our dessert items, including viennoiseries, pastries, ice creams, and other products. - Pastry cooks will rotate and must also be comfortable working the savory station for periods of weeks, where they will be expected to do service and made-to-order items - Must have an opened schedule and be free to work weekdays and holidays. - Expected to work roughly 40-50 hours a week. Requirements: - A genuine passion and knowledge for food and pastries - Culinary school attendance is preferable, but not required - Prior experience as a pastry cook of minimal 1-2 years - Prior experience in savory cuisine or service station at a restaurant is a plus. - Dependable and hard-working. Lateness to work and multiple absences are considered grounds for termination. - Must be meticulously clean and aware of all food safety standards (NYC Food Handler's License a plus) - Must be available immediately. - Must be available during holidays and weekends and for shifts that are sometimes in very early mornings
Compensation Details
Compensation: Hourly ($18.00 - $20.00)
Required Skills
Ice Cream / Sorbet Making
Production of Dessert Items
Pastry Making
Knowledge of Food and Pastries
Viennoiserie Making
Ability to Work in Savory Station
Culinary Skills
Dependability
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Desserts
Bakery / Patisserie
Part of Dominique Ansel
Dominique Ansel Bakery is Chef Dominique's flagship shop, serving both sweet and savory items, with pastries reigning supreme, the Bakery is home to many of Chef Dominique’s signature creations – from his famed Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), the Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, baked-to-order Mini Madeleines, and many more.
For his prolific creativity, Chef Dominique was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He was also named Business Insider’s “Most Innovative People Under 40,” one of Crain’s “40 under 40,” and was bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honor.
In the quiet mornings on Spring Street in NYC’s famous SoHo, lines begin forming early in the morning for fresh viennoiserie, pastry, a cup of coffee, and to enjoy our much sought after Cronut® and DKAs. We open the doors with a smile, hospitality and quality being tantamount to our successes and to our ever developing base of regulars and fans from around the world. The shop features both cafe seating indoors as well as a quaint outdoor backyard terrace.
If you are wanting an environment that cares about hospitality, creativity, and quality we want to hear from you!
If a job is not posted please always feel free to send us your resume to [email protected] and thank you for your interest!
Awards
2014
