Anchor Pastry Chef — SoHo Fine Dining, Dinner Service

Zero Bond NY; New York (NY); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance

401(k) Match

Paid Time Off

Commuter Benefits

Daily Family Meal

Food & Beverage Education

Job summary

Sartiano’s, located in The Mercer in SoHo, is seeking a skilled pastry cook to anchor the pastry department under Executive Pastry Chef Klaus Vils Græsborg. This hands-on role offers mentorship, exposure to in-house bread, chocolate work, cakes and high‑volume dinner service (250–400 covers).

The position provides growth toward culinary management within Bond Hospitality, with opportunities to lead dining events and private parties, while maintaining strict kitchen standards and evolving a

Qualifications

• 2–4 years of progressive pastry experience in an upscale restaurant or luxury hotel.
• Bilingual, English and Spanish
• Solid technical foundation across core pastry disciplines: plating, dough handling, chocolate work, cake finishing.
• Leadership potential and strong communication.
• NYC Food Protection Certificate required (or obtained within 30 days of hire).

Responsibilities

• Direct and run daily pastry prep in the Executive Pastry Chef’s absence, ensuring pars and quality.
• Monitor station pars, conduct inventory, and draft daily pastry orders.
• Lead PM station setup and expedite the pastry pass during high-volume dinner service.
• Hands-on production across bread/bread baking, chocolate tempering, cakes, and plated components.
• Coordinate plated desserts and pastry displays for private dining and events.
• Supervise junior cooks on cleanliness, recipe execution, and service composure.
• Enforce walk-in organization, food safety logs, and end-of-night sanitation.

Skills

Pastry experience

Leadership potential

Bilingual English/Spanish

Job description

Sartiano’s, located in The Mercer in SoHo, is seeking a skilled pastry cook to anchor the pastry department under Executive Pastry Chef Klaus Vils Græsborg. This hands-on role offers mentorship, exposure to in-house bread, chocolate work, cakes and high‑volume dinner service (250–400 covers).

The position provides growth toward culinary management within Bond Hospitality, with opportunities to lead dining events and private parties, while maintaining strict kitchen standards and evolving a