ABOUT THE COMPANY   

Creative Culinary Management Company is a hospitality company based in the heart of the Seaport in New York City. The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or host a private event on our pier rooftop. Our partners' creative energy, combined with our extensive hospitality knowledge, ensures a notable encounter for each of our guests. 

ABOUT THE OPPORTUNITY    

The Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. The Tin Building features multiple unique venues: Several full-service restaurants, fast casual, and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and more. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.  

POSITION SUMMARY 

The Pastry Cook will support the production of a variety of desserts, pastries or other sweet goods for the Tin Building food hall and its restaurants. We are looking for a passionate and creative talent, who has great attention to detail and a wide range of pastry skills. 

The ideal candidate will be well-versed in culinary arts with a passion for pastry with a good knowledge of the main pastry disciplines. A successful candidate has good experience in different pastry fields, from restaurants to retail, as well as different genres of food. 

ESSENTIAL JOB RESPONSIBILITIES 

• Prepare a wide variety of goods such as cakes, cookies, pies, patisserie items, etc. by following traditional and modern recipes. 

• Follow recipes and instructions to ensure and maintain consistency and appropriate standards. 

• Knowledge of pastry ingredients and applications. 

• Check quality of material and condition of equipment and devices used for cooking. 

• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation. 

• Ensure that food quality, quantity, freshness, and presentation meet the TIN Building standards. 

• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards. 

• Set up stock stations and replenish kitchen inventory and supplies as needed. 

• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out). 

• Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards. 

• Complete any other task given as required in a timely and professional manner. 

• Operate ethically to protect the assets and image of the company. 

• Must be able to maintain a schedule availability flexible to the business demands. 

• Performs other duties and responsibilities as required or requested. 

KNOWLEDGE, EXPERIENCE AND SKILLS 

• Basic knowledge of key pastry disciplines. 

• Minimum 1-2 years of experience as a Pastry Cook, Baker or relevant role. 

• Willingness to learn and improve. 

• Knowledge of sanitation principles, food preparation and baking techniques, as well as nutrition and relevant Department of Health qualifications. 

• Ability to take direction. 

• Ability to follow and execute recipes to designated specifications. 

• Ability to work in a clean, organized, and efficient manner in a high-pressure environment. 

• Excellent attention to detail, time management, and organizational skills. 

• Effective communication and interpersonal skills conducive to a productive teamwork environment. 

• Ability to work both independently and in a team environment. 

• Strong work ethic, team player, and customer-focused approach. 

• Ability to work a flexible schedule including days, nights, weekends, and holidays. 

• Must be passionate, entrepreneurial, and dedicated to success. 

PHYSICAL REQUIREMENTS: 

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.  

• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards. 

• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).  

• Ability to stand for prolong periods of time.  

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.  

• Climbing steps regularly. 

The base pay range for this position is $18 -$24 per hour. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. 

Creative Culinary Management is an equal opportunity employer.