ABOUT KENT HOSPITALITY GROUP:
Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.
ABOUT PRINTEMPS:
Storied French luxury department store, Printemps, its first ever US location at One Wall Street in the heart of the Financial District.
Located in the historic 50-story landmark, Printemps will have five distinct food and beverage concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.
Position Summary:
Pastry Sous Chef is the core of the Pastry Department. You will be responsible for leading the production of mise en place for service, private dining, and special events. You are also responsible for organizing and cleaning your station, cooking and plating food to order, breaking down your station at the end of your shift, training new hourly staff, and assisting in research and development.
As a Sous Chef at Printemps, you should have a thorough understanding of classic cooking and pastry techniques as well as a thorough understanding of how to use all the equipment required to produce your mise en place safely. Sous Chefs at Printemps must possess a natural drive to do well and work together.
Key Responsibilities
Operational Responsibilities
- Supervise daily pastry production and service operations
- Maintain mise en place and station organization for service
- Ensure compliance with DOH and HACCP safety and sanitation protocols
- Develop and test new recipes and contribute to menu innovation
- Oversee pastry needs for private events and coordinate with Events Manager
- Assist with tastings and recipe development for multiple outlets including:
- Café Jalu
- Maison Passerelle
- The Red Room Bar
- The Champagne Bar
- Salon Vert
Leadership & Team Development
- Lead, mentor, and train pastry team members
- Set the tone for a positive, respectful, and professional kitchen culture
- Support onboarding and orientation for new pastry staff
- Maintain clear communication and set expectations across shifts
- Act as Pastry Chef on duty in the Executive Pastry Chef’s absence
Administrative & Staffing Duties
- Manage product ordering and par levels
- Maintain accurate recipe documentation and binders
- Participate in staff reviews and evaluations
- Issue corrective actions and disciplinary measures when necessary, in coordination with HR and the Executive Pastry Chef
- Participate in the termination process when required, following HR protocols
Private Dining Room Management
- Plan and execute pastry offerings for PDR events in collaboration with the Events Manager
- Ensure menu quality, consistency, and alignment with budget expectations
- Oversee production schedules and coordinate staff assignments for event execution
Success in This Role Looks Like:
- Creative thinking and problem-solving under pressure
- Strong communication and leadership presence
- High standards for cleanliness, organization, and professionalism
- Adaptability and a proactive mindset
- Commitment to maintaining and evolving a positive team culture
