Junior Pastry Sous Chef

Do & Co; New York (NY); On-site; USD 59,000 - 60,000; Full time

Job summary

A leading culinary organization offers an exciting opportunity as a Junior Pastry Sous Chef in New York. This role involves managing pastry kitchen operations, ensuring the quality of ingredients, and leading a dynamic culinary team in a fast-paced environment. Ideal candidates will have strong baking knowledge, interpersonal skills, and leadership capabilities.

Benefits

Daily Complimentary Meals

Genuine career development opportunities

Qualifications

• Minimum 3 years experience in pastry/bakery, preferably in high-volume production.
• Knowledge of HACCP food safety standards.
• Ability to work under pressure and manage heavy workloads.

Responsibilities

• Oversee daily pastry kitchen operations and manage the culinary team.
• Ensure excellence in food service and monitor ingredient freshness.
• Train, motivate, and manage kitchen personnel.

Skills

Baking knowledge

Interpersonal skills

Detail-oriented

Organized

Communication skills

Education

Bachelor’s degree in a related field

Job description

We have an incredible opportunity for a dynamicJunior Pastry Sous Chef to join our growingNew YorkTeam!

About DO & CO

We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations.

What We Offer:

• Pay rate: $28.50 Hourly .
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.
• Genuine career development opportunities, both nationally and internationally.
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry.

Responsibilities:

• Oversee daily pastry kitchen operations and manage the culinary team within the assigned area.
• Ensure excellence in food service, including quality, technique, portioning, presentation, and cost control.
• Verify ingredient freshness and actively participate in food tastings.
• Standardize production recipes to maintain consistent quality.
• Monitor product and ingredient availability, promptly reporting any shortages or discrepancies to the manager.
• Contribute to the continuous improvement of catering services by focusing on cost, quality, presentation, and innovation.
• Ensure production processes, quality standards, and deadlines are consistently met.
• Guarantee all products meet meal specifications and the highest quality standards.
• Support the Executive Pastry Chef and Pastry Sous Chef with catering proposals, creative initiatives, cost control, reports, and scheduling.
• Maintain appropriate staffing levels based on business needs.
• Uphold maintenance and safety standards, ensuring compliance with state and federal regulations for food storage, handling, and preparation.
• Enforce strict adherence to sanitation and safety protocols for kitchen equipment, utensils, and overall cleanliness.
• Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.
• Perform additional duties and responsibilities as assigned by management while upholding DO & CO standards.

Qualifications:

• Minimum of 3 years of experience in pastry/bakery, preferably in high-volume production.
• Bachelor’s degree in a related field preferred.
• Strong knowledge of baking ingredients, measuring techniques, mixing methods, kitchen equipment, and baking times.
• Excellent interpersonal skills, fostering trust and confidence.
• Detail-oriented, organized, and self-motivated.
• Ability to manage heavy workloads, work both independently and collaboratively in a fast-paced environment.
• Skilled in monitoring and reducing wastage efficiently.
• Strong communication and interpersonal skills, with the ability to collaborate across different functions and levels.
• Must work with a sense of urgency and take a hands-on approach to kitchen operations.
• Ability to complete assigned tasks within deadlines and meet kitchen readiness standards.
• Knowledge of HACCP food safety standards.
• Flexibility to work different shifts (nights, weekends, and holidays) based on business needs.

Diversity & Inclusion Statement

DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic.