French Pastry Cook — Cake Design & Dessert Innovation

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

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.