Le Café Louis Vuitton, affiliated with STARR Restaurants, is a one-of-a-kind gastronomic destination for food and culture. Located on the fourth floor of the flagship Louis Vuitton store at 6 East 57th Street, the café is conceived to be a lively destination for visitors to feel immersed in an atmosphere of cultural inspiration while indulging in a creative menu curated by local talents Christophe Bellanca and Mary George, and guided by French chefs Arnaud Donckele and Maxime Frederic.

Exuding French design, the dining room is accented with warm neutral tones and animated by wall-to-wall books, a showcase of 650 titles, including collaborators such as Stephen Sprouse and Jeff Koons, as well as international creators like Rem Koolhaas. Open during store hours, the café is the perfect place for afternoon tea post-shopping, a casual lunch with friends, or a dinner date with that special someone. Providing a multitude of experiences, guests can enjoy a coffee and decadent dessert in the reading alcove, sip on an exquisite cocktail at the bar, or indulge in an unforgettable meal in the main dining room.

Why You’ll Love Working Here:

• Compensation and Growth: An hourly rate of $17 - $22, along with the opportunity for professional growth and advancement. 
• Comprehensive Benefits: Medical, dental, and vision coverage, commuter benefits, referral programs, paid vacation and paid sick time, dining discounts – and more!
• Exciting Dessert Program: Craft mesmerizing and classic desserts alongside Executive Pastry Chef  Mary George formerly of the two Michelin Star Restaurant DANIEL.
• Balanced Work Hours: Enjoy a harmonious work-life balance with operating hours from 10 AM to 8 PM – no late nights!
• Team Culture: Be part of a dynamic, collaborative, and supportive team dedicated to creating unforgettable dining experiences for our guests.

Qualifications:

• 1+ years of pastry experience in high-end restaurants or boutique pastry shops
• Passion for French desserts, classic techniques, and flawless execution
• Experience in producing a variety of plated desserts, pastries, cakes, petit fours
• Highly organized with meticulous attention to detail, especially in plating
• Capable of handling multiple tasks while maintaining the highest quality standards
• The ability to work a flexible schedule including weekend availability is preferred