Hands-On NYC Pastry Sous Chef — Pre-Opening Leader

Mattos Hospitality; New York (NY); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Paid Time Off

Performance‑Based Incentive Plan

Parental Leave

Commuter Benefits

Dining Discounts

Job summary

Mattos Hospitality is seeking a Pastry Sous Chef for a New York City venture opening in early 2027. You will work with the Executive Pastry Chef, help prepare the pastry operation for opening, and lead the development and training of the pastry team to ensure standards and daily practices align with the mission.

The role emphasizes hands‑on leadership, production organization, and collaboration with the culinary leadership to build a cohesive pastry program across multiple experiences.

Qualifications

• Experience as a pastry sous chef or in a pastry leadership role in a full‑service restaurant or hospitality setting.
• Ability to train and develop pastry cooks and guide the pastry team during pre‑opening and operations.
• Strong technical foundation in pastries, desserts, baking and production.
• Knowledge of recipe costing, food cost, inventory, ordering, receiving, and waste control.

Responsibilities

• Support the Executive Pastry Chef in day‑to‑day pastry program operations.
• Assist with pre‑opening planning, kitchen organization and production systems.
• Lead recipe testing, tastings, documentation, and ongoing dessert development.
• Oversee daily pastry production, ensuring quality and consistency.
• Coordinate production to support multiple F&B experiences.
• Train and coach pastry cooks; manage schedules and daily workflow.

Skills

Pastry leadership

Team training

Production planning

Dessert development

Quality control

Food safety

Costing awareness

Job description

Mattos Hospitality is seeking a Pastry Sous Chef for a New York City venture opening in early 2027. You will work with the Executive Pastry Chef, help prepare the pastry operation for opening, and lead the development and training of the pastry team to ensure standards and daily practices align with the mission.

The role emphasizes hands‑on leadership, production organization, and collaboration with the culinary leadership to build a cohesive pastry program across multiple experiences.