Pastry Production and Service Cook

After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this spring. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell’s Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, as well as an intimate speakeasy and elegant private dining rooms. Open for breakfast, lunch, and dinner, the restaurant will offer everything from morning coffee and croissants (to eat in or take out) to handcrafted late-night cocktails. Menus will reflect Boulud’s signature seasonal French cuisine, showcasing the finest ingredients, with a bend towards casual everyday dining and a light twist on bistro favorites. Pre-and post-theatre crowds will once again be able to enjoy Boulud’s express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm.

Pastry Cook (AM Production & Service)

The Pastry Cook is responsible for executing morning production with precision, consistency, and efficiency, while supporting seamless service as needed. This is an early-morning, production-driven role requiring a disciplined professional who can maintain high standards and deliver flawless execution in a fast-paced, fine dining environment.

Key Responsibilities

• Execute all AM pastry production accurately and efficiently, ensuring readiness for daily service
• Prepare, bake, and finish products to meet established quality, consistency, and presentation standards
• Support service as needed, ensuring smooth execution, timing, and attention to detail
• Maintain organization, cleanliness, and strict adherence to food safety and sanitation standards
• Properly set up and stock stations for production and service transitions
• Communicate effectively with the team to ensure a seamless handoff to PM service
• Consistently uphold the quality and standards of The Dinex Group

Qualifications

• 1–3 years of experience in a high-volume or fine dining pastry kitchen
• Availability for early morning shifts, including weekends and holidays
• Strong knowledge of fundamental pastry techniques and production methods
• Proven ability to execute high-volume production with consistency and speed
• Detail-oriented, organized, and able to work independently in early shifts
• Team player with a positive and professional attitude
• Culinary or pastry training preferred, but not required

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.