BOH - Pastry Cook (Early AM)

SA Hospitality Group; New York (NY); On-site; USD 36,000 - 60,000; Full time

Benefits offered by this job

ADA accommodations

Job summary

SA Hospitality Group is seeking a pastry cook to craft cakes and sponges using precise measurements and French pastry techniques. You will work early mornings on a team, decorating mousse cakes, glazing, and assisting with dessert menu planning.

Responsibilities include testing recipes with the Executive Chef, developing cake designs, maintaining hygiene, and managing inventory. Strong English communication, basic food handling, and ability to lift up to 30 lbs are required.

Qualifications

• Must have knowledge in French techniques (European pastries).
• English-speaking required to communicate in kitchen.
• Able to start early (4:30am) and work 5 days a week.
• Ability to lift up to 30 lbs and handle basic food prep.
• Team player with strong cleanliness and safety practices.

Responsibilities

• Measure and mix ingredients according to recipes.
• Decorate mousse cakes, glaze, and prepare cakes and tarts.
• Assist in planning and executing the dessert menu.
• Test and taste recipes with the Executive Chef.
• Develop and maintain cake designs and recipes.
• Follow exact measurements and timing for production.
• Draft purchase lists and manage inventory.
• Maintain a clean, sanitary kitchen station.
• Create showpieces and centerpieces for desserts.
• Experiment with new flavors with the Executive Chef.

Skills

French pastry techniques

Teamwork

Time management

English language

Attention to detail

Job description

Position Purpose: the pastry cook is responsible for following written instructions with precise measurements to create a very specialized product (cake & sponge).

Key Responsibilities/Accountabilities:

• Responsible for measurement & mixture of ingredients according to recipe.
• Decoration of mousse cakes, glazing, sponges, preparing and decorating cakes and tarts.
• Assistance in planning and execution of the dessert menu and cakes.
• Testing and tasting of recipes together with Executive Chef.
• Development of new and maintaining of existing cake designs and recipes.
• Use exact measurements and pay strict attention to timing.
• Setting time cycles for products.
• Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.
• Draft a list of products and ingredients needed for ordering.
• Keeping the kitchen organized, clean and a sanitary station.
• Artistically creating and decorating cakes, showpieces or centerpieces.
• Experimentation with new flavors in assistance with Executive Chef.
• Know all safety buttons and shut offs within your work area.
• Update inventory.
• Wrap, label, and date all items.

Minimal Essential Requirements:

• Must have good knowledge in French technics (European pastries)
• Weekends possible
• Early 4:30am start time
• English speaking
• 5 days a week
• The ability to work as part of a team, and personal cleanliness
• Very basic food handling, preparation, and cleaning skills are welcomed
• Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Time management and ability to work under pressure to manage high volume of production
• Active listening and learning skills
• Reading and speaking comprehension skills
• Discipline to follow set standards.
• Ability to lift up to 30lbs.

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.