Schedule
Days: Tuesday, Wednesday, Thursday, Friday, SaturdayShifts: Day, Night
Set Schedule: Tuesday-Saturday
Required Years of Experience
3 years
Job Details
Corima's cuisine is deeply rooted in tradition while also being profoundly forward-looking, utilizing a wide Mexican pantry alongside local Northeast ingredients, and drawing inspiration from Fidel's travels to create a cuisine that he likes to refer to as Progressive Mexican. Retaining now for a second year in a row one Michelin star and Currently listed 36 on the 50 best North America list.
The Role:
We’re looking for a Pastry Chef who is deeply rooted in Mexican Cuisine and technique and ready to help lead the kitchen day to day. You’ll work directly with the Chef de Cuisine to maintain standards, drive consistency, and develop the team.
What You’ll Do
- Lead the development and execution of the pastry program
- Collaborate with the culinary leadership team to develop desserts, breads, pastries, and other offerings.
- Lead recipe development, tastings, testing, documentation, costing, and ongoing refinement of the pastry program
- Establish pastry production systems, recipes, SOPs, prep standards, training tools, and quality controls
- Oversee daily pastry production and service, ensuring consistency, organization, and execution across all areas of the operation
- Maintain rigorous standards for product quality, presentation, portioning, and consistency
- Maintain high standards of organization, cleanliness, food safety, sanitation, workplace safety, and DOH compliance
- Work collaboratively with the broader culinary team to ensure the pastry program is cohesive with the overall culinary direction
- Foster a kitchen culture centered on professionalism, collaboration, curiosity, respect, and continuous development
- Remain actively engaged in production and service while continuing to evolve the pastry program
Job Requirements:
- 3+ years in a Line Cook position at a full-service restaurant, or similar experience.
- 1+ years in a tournant/jr sous chef position, or similar experience
- Good knife skills, plating techniques, and attention to detail
- Strong personal drive, work ethic, and the ability to work under pressure
- Must possess strong communication and organizational skills
- Ability to learn and follow recipes to execute dishes and prep
Compensation Details
Compensation: Salary ($68,000.00 - $75,000.00)
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Leadership
Team Development
Quality Control
Time Management
Problem Solving
Adaptability
Creativity
Collaboration
Read more
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Part of Corima, Vato & Bar Chuco
The concept for Corima – which translates to “circle of sharing” – was born out of a desire for the northern region of Mexico, specifically the states of Sonora and Chihuahua, to be represented in New York’s culinary landscape. At Corima, Chef Fidel Caballero brings a unique culinary perspective to NYC focusing on the ingredients and techniques from his hometown in Northern Mexico in a way that has not been expressed before. Corima is deeply rooted in tradition while also being profoundly forward-looking, utilizing a wide Mexican pantry alongside local Northeast ingredients, and drawing inspiration from Fidel's travels to create a cuisine that he likes to refer to as Progressive Mexican. Working with the rough minimalism of the Chihuahuan desert as inspiration, Corima takes what is familiar to some and makes it approachable for all.
The beverage menu at Corima pays homage to the Northern region’s rich heritage, focusing on Mexican spirits such as Sotol, as an ode to the Chihuahuan Desert, along with natural wines from the Guadalupe Valley.
Executive Chef Fidel Caballero hails from northern Mexico, from the border towns of Ciudad Juárez, MX and El Paso, TX. He has spent the last fifteen years cooking around the world from spending time in Basque Country with the great Martin Berasategui*** to sous chef at Contra* in New York, as well as Shanghai, to name a few. At Corima, Fidel marries his culinary expertise with traditional recipes reminiscent of his upbringing in Northern Mexico, to bring a unique, Progressive Mexican cuisine to his first NYC restaurant.
Awards / Distinctions
2026
2026
202520252024
2025
