Lead Pastry Cook: Dessert Menu & Production

MARCUS SAMUELSSON RESTAURANT GROUP; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

Marcus Samuelsson Restaurant Group in New York is seeking an experienced Pastry Lead to oversee daily dessert production and menu development. You will partner with the Executive Pastry Chef to ensure high-quality outputs and consistency across service.

The role requires 3-4 years pastry experience including 1-2 years in kitchen management, strong leadership, cost awareness, and the ability to train staff while maintaining safety standards in a fast-paced environment.

Qualifications

• 3-4 years of pastry experience with 1-2 years in pastry kitchen management.
• Proven culinary skills with ability to lead, develop, and motivate staff.
• Ability to multitask in a fast-paced environment and delegate tasks.
• Understanding of food cost and inventory management.
• Proficient with computers; strong written and verbal communication.
• Flexible schedule including weekends and holidays.
• Must lift up to 40 lbs and push/pull up to 75 lbs.
• Able to stand/walk for extended periods and handle culinary tools.

Responsibilities

• Work closely with Executive Pastry Chef
• Assist with dessert menu development
• Daily production of all dessert components
• Manage production schedule of all dessert items
• Receive and order ingredients
• Ensure Health & Safety standards are met daily
• Adhere to recipes and plating standards
• Assist with training pastry cooks
• Provide training to Front of House staff on menu knowledge and dietary needs

Skills

Pastry production

Leadership

Staff training

Multitasking

Food cost understanding

Computer skills

Flexible schedule

Physical strength

Job description

Marcus Samuelsson Restaurant Group in New York is seeking an experienced Pastry Lead to oversee daily dessert production and menu development. You will partner with the Executive Pastry Chef to ensure high-quality outputs and consistency across service.

The role requires 3-4 years pastry experience including 1-2 years in kitchen management, strong leadership, cost awareness, and the ability to train staff while maintaining safety standards in a fast-paced environment.