Lead Pastry Cook, PM

Reports to:  Executive Pastry Chef and Executive Chef 

The Role:

This role will be directly supported and mentored by Executive Pastry Chef Klaus Vils Græsborg. It is designed for an eager pastry professional with 1–3 years of experience who wants to refine their core techniques, step into station leadership, and build a career with significant room for growth within Bond Hospitality.

In addition to executing evening plated dessert service across member dining, lounge services, and private club events, you will take ownership of daily admin and organization for the Pastry Department —building prep lists, taking inventory, and drafting order requests. Must be available to work dinner service.

Responsibilities:

• Daily Prep Lists & Shift Planning: Write and manage daily PM pastry prep lists, prioritizing production tasks for the evening and setting up morning handovers.

• Inventory: Monitoring station pars, conducting physical inventory counts, and drafting daily order requests for Executive Pastry Chef review and approval

• Service & Production: Prepare PM station mise en place and execute à la minute plated desserts for member dining and private member events.

• Cakes & Special Orders: Prepare bespoke cakes and customized pastry requests with precision.

• Technique & Recipe Precision: Follow standardized metric recipes, ensuring correct consistency, holding temperatures, and visual plating aesthetics.

• Walk-In & Station Standards: Maintain strict walk-in organization (FIFO, labeling/dating) and ensure spotless sanitation in compliance with DOH standards.

• Shift Closing: Complete nightly station breakdown, restock line pars, and execute thorough kitchen closing duties.

Qualifications & Disposition:

• 1–3 years of professional pastry experience in a high-end, luxury hospitality environment (private club, fine dining restaurant, or boutique hotel preferred).

• Bilingual, English and Spanish

• Solid grasp of fundamental pastry techniques (piping, scooping/quenelling, basic baking, chocolate work, and clean plating).

• Readiness to take on administrative duties (daily prep sheets, inventory tracking, ordering).

• High attention to detail, strong work ethic, and a positive, team-first attitude.

• Eagerness to receive hands-on coaching and continuous training from the Executive Pastry Chef with room to grow into higher roles.

• NYC Food Protection Certificate preferred (or obtained within 30 days of hire).

Physical Requirements:

• Must be able to seize, grasp, turn and hold objects with hands

• Must be able to work on your feet for at least 10 hours

• Fast paced movements are required to go from one part of the club to others

• Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 35 pounds regularly 

• Occasional environmental exposures to cold, heat, and water.

• Occasionally kneel, bend, crouch and climb as required

Benefits:

• Medical, Dental, Vision Insurance

• 401k 

• Sick Paid Time Off 

• Commuter Benefits

• Daily family meals

• Learning and Development

Bond Hospitality and Noho Cultural Society, LLC (DBA: Zero Bond) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.