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 AM PASTRY PRODUCTION SUPERVISOR 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 Chef 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 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
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- FULL AVAILABILITY - evening hours and weekends/holidays are a must.
- **6AM-3PM is a typical shift.**
Competencies & Qualifications:
- One/Two years of experience in high-volume or fine dining pastry environment, with at least one year of management experience
- Open availability particularly early morning/opening
- 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.
