Pastry Sous Chef
Passerine
36 East 20th Street, New York, NY
Passerine hiring Pastry Sous Chef in New York, NY

Passerine hiring Pastry Sous Chef in New York, NY

PasserineMore Info

Full Time • Salary ($75k - $85k)
Expires: Feb 22, 2025

229 people viewed

Required Years of Experience

3 years


Job Details
About Us:
At Passerine, we are excited to bring a high-level Indian dining experience to NYC. We are dedicated to delivering exceptional food and service, inspired by the Michelin-starred vision of our talented Chef Chetan Shetty, who earned accolades in DC last year. Our goal is to create a memorable dining experience that reflects the rich flavors and traditions of Indian cuisine while aiming for a Michelin star in our new home.

Job Overview:

The Pastry Sous Chef plays a vital leadership role in ensuring the smooth operation of the pastry kitchen, from daily production to creative development. This role requires expert knowledge in the application of culinary agents such as leavening agents, stabilizers, emulsifiers, and other ingredients that affect the texture, structure, and consistency of baked goods. As a key player in our team, the Pastry Sous Chef will ensure high-quality pastry products while maintaining consistency, efficiency, and innovation in every batch.

Key Responsibilities:
  • Utilize various culinary agents (e.g., yeast, baking powder, baking soda, enzymes, stabilizers, emulsifiers) to enhance the texture, flavor, and shelf life of all pastry products.
  • Train and mentor team members in the correct use of these agents, ensuring precision in measurements and their appropriate applications.
  • Stay informed on the latest trends and innovations in pastry and culinary agents, introducing new techniques or ingredients to elevate the menu.
  1. Daily Operations & Production:

    • Oversee the preparation and execution of a variety of pastry items, including but not limited to cakes, pastries, tarts, and plated desserts.
    • Ensure consistency and quality in the execution of all recipes, from doughs and batters to finished plated items.
    • Supervise the daily production schedule, ensuring all orders are completed on time and to the highest standards.
  2. Team Leadership and Training:

    • Assist in leading the pastry team, ensuring the proper training and development of junior pastry cooks and apprentices.
    • Foster a collaborative, efficient, and positive work environment that encourages creativity and productivity.
    • Conduct training sessions focused on pastry techniques and the safe and effective use of various culinary agents.
  3. Ingredient Sourcing and Inventory:

    • Collaborate with the Executive Chef and procurement team to source quality ingredients, including specialized culinary agents required for innovative pastry development.
    • Manage inventory of ingredients and supplies, ensuring all culinary agents are properly stored, labeled, and within their shelf life.
  4. Quality Control & Safety:

    • Maintain the highest standards of hygiene, safety, and cleanliness within the pastry kitchen.
    • Implement and enforce protocols for the handling, storage, and disposal of culinary agents in accordance with health and safety guidelines.
    • Ensure all products meet the quality and consistency standards expected of the pastry kitchen.
  5. Creativity & Menu Development:

    • Collaborate with the Executive Chef to develop new pastry recipes and seasonal offerings.
    • Experiment with new culinary agents and techniques to create innovative textures, flavors, and presentations.
    • Work within the seasonal constraints and budgets to introduce new ideas that maintain the kitchen’s commitment to excellence.
Qualifications:
  • Experience:

    • Minimum of 3–5 years of experience in a pastry kitchen, with at least 1–2 years in a leadership position (Pastry Sous Chef, Junior Sous Chef, or similar).
    • Extensive knowledge of pastry production methods, including the use and application of culinary agents.
    • Proven experience in managing a team, with excellent communication and leadership skills.
  • Skills:

    • Strong technical skills in pastry production, with a deep understanding of the role that culinary agents play in achieving desired textures, flavors, and structures in baked goods.
    • Ability to troubleshoot pastry-related issues, from texture problems to ingredient substitutions.
    • Excellent time-management skills, with the ability to prioritize tasks and manage multiple projects in a high-paced environment.
  • Education:

    • Culinary degree or equivalent formal pastry training preferred but not required.
    • Certification or courses related to food science, baking, or pastry arts a plus.
Physical Requirements:
  • Ability to stand for long periods of time.
  • Ability to lift up to 50 lbs.
  • Dexterity for handling delicate pastry items and tools.

Compensation Details

Compensation: Salary ($75,000.00 - $85,000.00)


Required Skills

Knowledge of Pastry Production Methods

Understanding of Culinary Agents

Leadership Skills

Communication Skills

Technical Skills in Pastry Production

Troubleshooting Skills

Time Management Skills

Ability to prioritize tasks

Ability to manage multiple projects

Dexterity for Handling Delicate Pastry Items and Tools

Read more



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Indian

Fine Dining, Bar / Lounge

With an explosion of elevated Asian-inspired cuisine over the last 5 years, there remains a significant opportunity to deliver an Indian restaurant that combines unmistakable culinary credibility with a discerning New York touch—a dining experience that brings forward the sophistication, sexiness and coolness of modern-day India in a way that is uniquely cool (and not overly ethnic, themed nor transportive.) An experience that is inspired by traditional Indian techniques and ingredients but delivers an elevated and distinctly downtown New York City dining experience.
The backbone must be the culinary program-the promise of Michelin Star-quality cuisine, served in a space that feels dream-like.

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