Pastry Chef

Noble 33; New York (NY); On-site; USD 85,000 - 125,000; Full time

Job summary

Noble 33 is seeking an experienced Pastry Chef for Sparrow Italia New York, our Italian-inspired steakhouse in NYC. The role leads the pastry, bread, and dessert program in a fast-paced fine dining environment, combining creativity with operational leadership to deliver exceptional pastries and desserts that elevate the guest experience.

The ideal candidate is a hands-on culinary leader who thrives under pressure, maintains uncompromising quality, and brings deep knowledge of modern pastry

Qualifications

• Minimum 5-7 years of pastry experience in a fine dining, luxury hospitality, or high-volume upscale restaurant environment.
• Previous leadership or supervisory experience within a pastry department strongly preferred.
• Strong knowledge of classical and contemporary pastry techniques, baking methods, chocolate work, plated desserts, bread production, and presentation standards.
• Proven ability to execute consistently in a fast-paced, high-volume service environment.
• Experience with recipe development, production planning, and inventory management.

Responsibilities

• Lead all pastry production, including plated desserts, specialty pastries, breads, ice creams, sorbets, sauces, and seasonal offerings.
• Execute and maintain dessert menus that align with the restaurant's culinary vision and fine dining standards.
• Develop new recipes, seasonal menu features, and special event dessert offerings.
• Ensure consistency, quality, and presentation standards are maintained across all pastry items.
• Manage daily production schedules and prep lists to support service demands and business volume.
• Participate in the hiring, onboarding, training, and development of pastry team members.

Skills

Pastry leadership

Modern pastry techniques

Production planning

Team development

Quality standards

Job description

Noble 33 is seeking an experienced Pastry Chef for our newest restaurant - Sparrow Italia New York! Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise.

The Pastry Chef is responsible for leading and executing all aspects of the pastry, pasta, bread, and dessert program within a fast-paced, high-volume fine dining environment. This role combines creativity, technical expertise, and operational leadership to deliver exceptional desserts, breads, pastries, and specialty items that enhance the overall guest experience.

The ideal candidate is a hands-on culinary leader who thrives under pressure, maintains uncompromising quality standards, and possesses a deep understanding of modern pastry techniques, production planning, and team development.

Job Summary

The Pastry Chef oversees daily pastry operations, including menu execution, production scheduling, quality control, inventory management, and staff training. Working closely with the Executive Chef and culinary leadership team, this position is responsible for ensuring all pastry offerings are produced consistently, efficiently, and in accordance with Noble 33's standards for presentation, flavor, and guest experience.

This role requires a strong ability to balance creativity with operational discipline while leading a pastry team in a high-volume restaurant environment.

Key Responsibilities:

• Lead all pastry production, including plated desserts, specialty pastries, breads, ice creams, sorbets, sauces, and seasonal offerings.


• Execute and maintain dessert menus that align with the restaurant's culinary vision and fine dining standards.


• Develop new recipes, seasonal menu features, and special event dessert offerings.


• Ensure consistency, quality, and presentation standards are maintained across all pastry items.


• Manage daily production schedules and prep lists to support service demands and business volume.


• Participate in the hiring, onboarding, training, and development of pastry team members.


• Supervise and mentor pastry cooks and other kitchen team members assigned to pastry production, including providing coaching and discipline as needed.


• Train employees on recipes, techniques, plating standards, food safety procedures, and quality expectations.


• Manage labor resources effectively to support business volume, productivity goals, and operational efficiency.


• Monitor inventory levels and assist with ordering, receiving, and proper storage of ingredients and supplies.


• Control food costs through proper portioning, waste reduction, and efficient product utilization.


• Partner with approved vendors and suppliers to source ingredients, monitor product quality, and support cost-management initiatives


• Conduct regular quality checks of all finished products to ensure flavor, texture, and presentation standards are met.


• Maintain accurate recipes, production guides, and station procedures.


• Collaborate with culinary leadership to support special events, private dining experiences, tastings, and menu development initiatives.


• Ensure strict compliance with all food safety, sanitation, and health department requirements.


• Maintain a clean, organized, and efficient pastry production environment.


• Support service as needed and work alongside the culinary team to ensure seamless execution during peak business periods.

Qualifications:

• Minimum 5-7 years of pastry experience in a fine dining, luxury hospitality, or high-volume upscale restaurant environment.


• Previous leadership or supervisory experience within a pastry department strongly preferred.


• Strong knowledge of classical and contemporary pastry techniques, baking methods, chocolate work, plated desserts, bread production, and presentation standards.


• Proven ability to execute consistently in a fast-paced, high-volume service environment.


• Experience with recipe development, production planning, and inventory management.


• Strong understanding of food cost controls and waste management practices.


• Excellent organizational skills and attention to detail.


• Ability to effectively train, coach, and develop team members.


• Strong communication and teamwork skills.


• Food Handler and other certifications as required by local regulations.


• Availability to work evenings, weekends, holidays, and other business-driven schedules.

Physical Requirements:

• Ability to stand and walk for extended periods throughout the shift.


• Ability to bend, reach, push, pull, and perform repetitive motions throughout the workday.


• Ability to lift and carry up to 50 pounds.


• Ability to safely operate commercial kitchen and pastry equipment.

We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law.

If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at [e-mail]. We are committed to providing reasonable accommodations in accordance with applicable law.