We’re looking for a Pastry Chef to lead a pastry program that spans three distinct outlets within the Evelyn Hotel in NoMad.At Brass, pastry is the finishing note to a grand New York dining experience: refined, cinematic, and designed to linger in memory.At Tusk Bar, it’s small-format and unexpected: desserts and bites that pair seamlessly with cocktails and late-night energy. At Ninepin Caffè, think morning pastries, laminated doughs, breads, and daytime indulgence, all seen through a distinctly New York lens.This is a rare opportunity to shape a multi-faceted program in the heart of Manhattan, where pastry is integral to the guest experience across brasserie dining, a lively cocktail bar, and café culture.The OpportunityOur pastry kitchen is built for ambition. With professional-grade ovens, mixers, lamination equipment, ice cream machines, and dedicated storage, you’ll have the tools to create at scale while keeping precision at the core. The role comes with the freedom, and the expectation, to push pastry forward in ways that feel distinctly urban, modern, and memorable.What You’ll Own
• Creative Direction: Develop seasonal dessert menus, café programs, and cocktail-driven bites that each feel authentic to their outlet but connected by a unified philosophy.
• Execution & Consistency: Oversee daily production and service: from croissants and breads to plated desserts and holiday menus: ensuring quality and rhythm across three venues.
• Team Leadership: Build, train, and mentor a small pastry team, cultivating a culture of professionalism, creativity, and accountability.
• Smart Operations: Manage ordering, inventory, and cost controls to keep the program both ambitious and efficient.
• Collaboration: Work closely with the Executive Chef, Ownership, and FOH leadership so pastry feels integrated into the full guest journey, from breakfast through last call.
Who You Are
• A pastry chef with 3+ years’ leadership experience in acclaimed NYC restaurants, bakeries, or hotels.
• Equally confident in laminated doughs, breads, plated desserts, and frozen preparations.
• A leader who thrives on collaboration but knows how to set standards and build systems.
• Someone who sees pastry not as a side note, but as a signature of the New York dining experience.
Why Join UsThis isn’t just a pastry station. You’ll shape the pastry voice of three outlets, backed by serious equipment, a supportive leadership team, and a company committed to design, craft, and storytelling. It’s a chance to create a program that feels fresh, relevant, and essential to the city. 
