Job Details
Required Years of Experience
2-3 years
Job Details
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.
Job Summary:
Pastry Cook is the core of the Pastry Department. You and your fellow cooks will be responsible for
producing mise en place for service, private dining, and special events. You are also responsible for
organizing and cleaning the stations, cooking and plating food to order, and breaking down their
stations at the end of the shifts.
As a Lead Pastry Cook at Printemps, you should have a thorough understanding of classic cooking
and pastry techniques as well as a basic understanding of how to use all the equipment required to
produce your mise en place safely. The Lead Pastry Cook at Printemps must possess a natural
drive to do well and work with the cooks to produce the items requested by the Executive Pastry
Chef and Pastry Sous Chef. As the Lead, you will look over the AM bake-off from opening, uphold
set standards, lead parties/event production, and assist in training new staff members.
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.
Lead Pastry Cook responsibilities include (but are not limited to):
● Work and serve as key member of a talented and diverse culinary team and restaurant,
preparing and executing the menu at the direction of Chefs with utmost quality, precision and
consistency.
● Learn and develop maximum proficiency of the pastry program, which includes preparing
and cleaning stations properly, preparing stations for the following shift, stocking stations
adequately for service, and communicating actively with Chefs and colleagues to facilitate a
smooth and efficient kitchen.
● Display a working knowledge of all ingredients and preparation used on the menu and
participate in a professionally run service - ensuring excellence in cooking, timing, plate
assembly, and communication.
● Be proactive and accommodate guest requests, in the spirit of providing excellent, tailored
service, cuisine and hospitality to our guests.
● Maintain clean, sanitized and organized workstation during each shift, while observing DOH
guidelines at all times.
JOB DUTIES
● Clock in for your shift (after you have changed into your uniform).
● Be on duty and in uniform at scheduled time.
● Gather and make all required mise en place.
● Check requisition production list day to day.
● Participate in cooking family meal as required.
● Communicate. Communicate. Communicate.
● Maintain station cleanliness.
● Clock out for your shift (before you have changed out of your uniform).
Compensation Details
Compensation: Hourly ($26-$28)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter
Benefits, Dining Discounts, Wellness Program
Required Skills
● Teamwork
● Attention to Detail
● Time Management
● Adaptability
● Problem Solving
● Ability to Work Under Pressure
● Creativity
● Initiative
