Pastry Sous Chef

OVERVIEW

Three restaurants under one roof. Jean-Georges' abc restaurants trilogy makes its way to Brooklyn.

Following the success of Jean-Georges’ abc restaurants in the Flatiron District, Vongerichten will open abc kitchens, his first-ever Brooklyn restaurant on the iconic Dumbo waterfront at Empire Stores. abc kitchens’ seasonally driven menu is an evolution and combination of abc cocina’s global flavors, abcV’s innovative plant-based dishes and abc kitchen’s approach to Greenmarket fare, under one roof.

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. 

We are actively seeking experienced hospitality professionals to join the team for our opening in Spring 2025!

Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to our members and their guests.

POSITION SUMMARY

The Pastry Sous Chef will be responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization. The Pastry Sous Chef will support the hiring, training, development, and performance counseling of all staff within areas of responsibility.

ESSENTIAL JOB RESPONSIBILITIES

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Assist with menu development, implementation and maintenance of new recipes, presentations and products.
• Assist the pastry team with the coordination and directing of the pastry operation.
• Supervise the preparation and production of all desserts and baked goods.
• Prepare specialty baked goods for in-house and catered events.
• Inspect the quality of the ingredients and measure them for specific recipes.
• Control the effective storage and stock levels, while always being cost-conscious
• Check quality of material and condition of equipment and devices used for baking.
• Ensure kitchen equipment is in good condition and meets all requirements.
• Analyze food and labor costs.
• Identify staffing needs and help recruit and train personnel.
• Provide training and guidance to pastry staff performing related work.
• Supervise day-to-day activities while providing a “Hands-On” approach to training, planning, assigning and delegating work.
• Encourage elevated performance, lead by example, and discipline employees for the purpose of improving the Pastry Department's standards of excellence.
• Have strong communication skills to ensure the team is constantly being challenged and improving.
• Ensure recipes are executed properly and the standards of the restaurant are exceeded.
• Perform master inventory; check all quantities and quality and determine a master prep list for the Pastry kitchen.
• Supervise other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.
• Be able to effectively inspire staff members to go above and beyond the expectations of their particular roles as well as discipline under-performing staff members
• Ability to plan and direct pastry preparation in the production kitchen and on the line for service.
• Ability to create and manage staff scheduling
• Ability to handle multiple tasks and work well in an environment with time constraints.
• Performs other duties as assigned to meet business needs.

KNOWLEDGE, EXPERIENCE & SKILLS

• Minimum of two (2) years restaurant management experience in an upscale, high-volume, fine-dining setting
• Associate's Degree or Culinary Degree with an emphasis in pastry highly preferred
• Able to train and instruct the team on the proper performance of their duties
• Exhibit superior technical and natural cooking abilities
• A professional and polished approach to leadership in a busy atmosphere
• Ability to think quickly and multi-task in a fast-paced environment
• Effective communication and interpersonal skills conducive to a productive teamwork environment.
• Possess leadership, team building and implementation skills.
• High standards for cleanliness of workspace and service areas
• Ability to work in an ever-changing environment
• Strong work ethic and customer-focused approach
• Able to perform duties of all kitchen positions
• Valid NYC Food Handlers Certificate
• Strong knowledge of opening and closing procedures
• Proficient in Compeat and Avero
• Able to produce accurate monthly inventories
• Strong product knowledge
• Able to work independently with minimal supervision
• Must be passionate, entrepreneurial, and dedicated to success
• Ability to work a flexible schedule including days, nights, weekends, and holidays

PHYSICAL REQUIREMENTS

• Ability to perform 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.
• Must be able to lift and carry up to 50 lbs.
• Ability to stand the entire workday or prolonged periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly 

COMPENSATION

The base pay range for this position is a salary range of $70,000 per year.  The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

This position also offers an annual bonus of up to 5%.