Pastry Chef

a-staffing-inc; New York (NY); On-site; USD 65,000 - 95,000; Full time

Job summary

Our client in Williamsburg, Brooklyn, is seeking a Pastry Chef to translate the brand into signature pastries, cakes, and seasonal creations blending classic French technique with fermentation-inspired elements.

The role requires 2+ years of pastry experience, a refined aesthetic, and a focus on craft, presentation, and fermentation-inspired innovation. Shift-based schedule incl. early and late shifts; full-time opening.

Qualifications

• 2+ years of hands-on experience as a Pastry Chef.
• Grounding in French pastry technique preferred.
• NYC Food Protection Certificate preferred.

Responsibilities

• Prototype and standardize new pastry recipes (pastries, cakes, baked goods).
• Prepare core components such as creams, mousses, and ganaches.
• Manage chocolate tempering, fermentation, refrigeration, and freezing.

Skills

Recipe Development

Temperature & Humidity Control

Plating

Education

NYC Food Protection Certificate

Job description

Job Description: Pastry Chef

On behalf of our client, a new craft café and bakery built around the traditions of fermentation in food and beverage, we are seeking a dedicated culinary professional for their flagship opening in Williamsburg, Brooklyn.

Job Title: Pastry Chef

Location: Williamsburg, Brooklyn, NY

Employment Type: Full-Time (3 openings)

Salary Range: $65,000 – 95,000/year(30.00 – $45.00 / hour)

• Junior Level: $65,000 – 75,000 / year ($30.00 – $36.00 / hour)

• Mid Level: $75,000 – 85,000 / year ($36.00 – $40.00 / hour)

• Lead Level: $85,000 – 95,000/year (40.00 – $45.00 / hour)

Shift Schedule (2-shift system):

• Early Shift: 4:00 AM – 1:00 PM

• Late Shift: 12:00 PM – 9:00 PM

About the Role

You will translate our client's brand identity into signature pastries, cakes, and seasonal creations that bring together classic French technique, modern aesthetics, and subtle fermentation‑inspired elements. This is a role for someone who treats pastry as craft: precise, curious, and quietly ambitious.

Key Responsibilities

• Recipe Development: Prototyping and standardizing new recipes for pastries, cakes, and baked goods

• Prep: Preparing core components such as creams, mousses, and ganaches

• Temperature & Humidity Control: Managing chocolate tempering, fermentation, refrigeration, and freezing

• Plating & Finishing: Elevating presentation through classic and modern French pastry techniques

• Seasonal & Limited Menus: Contributing to proposals and planning for seasonal items

• Quality Control: Conducting final checks on appearance, taste, and storage quality

• Cost Management: Calculating ingredient costs and minimizing waste

• Food Safety & Sanitation: Maintaining workstation cleanliness, managing allergens, and ensuring strict compliance with food safety standards

Qualifications & Experience

• 2+ years of hands‑on experience as a Pastry Chef

• Grounding in French pastry technique preferred

• NYC Food Protection Certificate preferred

The Person We're Looking For

• A refined aesthetic sense and genuine artistic judgment, with the ability to understand a brand concept and bring it to life in every detail

• A high personal standard for craft, consistency, and presentation

• Genuine interest in fermentation and where it can take modern pastry

Core Skills

• Recipe Development / Temperature & Humidity Control / Plating

Our client is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, or any other characteristic protected by applicable law.