PM Junior Pastry Sous
La Tête d’Or
One Madison Avenue, New York, NY 10010
La Tête d’Or hiring PM Junior Pastry Sous in New York, NY

La Tête d’Or hiring PM Junior Pastry Sous in New York, NY

La Tête d’OrMore Info

Full Time • Hourly ($21.00 - $23.00)
Expired: Jan 17, 2025

Sorry, this job expired on Jan 17, 2025. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête D’Or by Daniel Boulud. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête D’Or features a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.

La Tête D’Or by Daniel is seeking an enthusiastic PM Junior Pastry Sous who is passionate about pastry to join our culinary brigade at the newly opened One Madison building. Flexibility, positive attitude, and a desire to be part of an awesome team is a must. Candidates should be hospitality-minded, focused on personal and professional growth.


Responsibilities include supporting the Pastry Chef & Sous Chefs in overseeing production for the pastry station and all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department. 

Qualified candidates will have a minimum of 2 years’ experience in a high volume dining environment with exposure to management duties and be well versed in French pastry production and presentation in both restaurant and banquet settings. The ideal candidate will:

  • possess full knowledge of the pastry menu as well as general pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings with a passion for both classic and contemporary approaches to Pastry
  • have the ability to multitask and work under pressure in a fast paced environment
  • be responsible for the production and organization of the pastry station but are not limited to the production of desserts, rotation and usage of the products and produces and professional knowledge of cooking ingredients and procedures
  • work both production and service


Competencies & Qualifications:

  • Two years of experience in high-volume or fine dining pastry environment, with at least one year of management experience
  • Open availability particularly evening shift to close
  • Superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings
  • Ability to multi-task and work under pressure in a high-volume, fast-paced environment
  • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
  • Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
  • Ability to write reports, business correspondence, and follow procedure manuals
  • Ability to calculate figures and amounts such as discounts, proportions, percentages
  • Actively practice food safety procedures
  • Ability to lead, train, and motivate team
  • Organizational skills
  • Effective time management
  • Culinary training or degree preferred, but not required
  • Strong English communication skills required; French and Spanish language skills a plus
  • Maintain the levels of standards established by The Dinex Group


The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. 

 


Compensation Details

Compensation: Hourly ($21.00 - $23.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program


Required Skills

Time Management

Attention to Detail

Communication

Organizational Skills

Safety and Sanitation

Pastry Making

300+ Covers Per Night

Can Lift Up to 50 Lbs

Food Safety Knowledge

Quality Control

Advanced Knife Skills

Pastry Techniques

Positive Attitude

Pastry Knowledge

Plating and Presentation

Ice Cream / Sorbet Making

Food Preparation

Pastry Menu Development

Standing for Long Periods of Time

Collaboration

Kitchen Management

Creativity

Problem Solving

Baking and pastry techniques

Cake and Pastry Decorating Skills

Multitasking

ServSafe Certified

Strong Communication Skills

Taking Direction and Feedback

Guest Service

Highly Organized and Productive

Following Recipes

Read more

View Job Description

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Steakhouse, American, French

Fine Dining, Upscale Casual

Part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or by Daniel. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.

Open Jobs From La Tête d’Or
Sous ChefLine CookTournantSee all open jobs (5)

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