Pastry Cook

Kent Hospitality Group; New York (NY); On-site; USD 35,000 - 50,000; Full time

Job summary

Kent Hospitality Group is seeking a dedicated Pastry Cook to join their dynamic team in New York. The role involves preparing high-quality pastry items, maintaining cleanliness, and ensuring excellent guest service. Ideal candidates should possess classic pastry skills and a collaborative spirit, contributing to a fine dining experience.

Qualifications

• Thorough understanding of classic pastry techniques.
• Natural drive to excel and collaborate.

Responsibilities

• Preparing and executing menu items with quality, precision, and consistency.
• Maintaining a clean and organized workstation following health guidelines.
• Providing excellent guest service.

Skills

Classic pastry techniques

Collaboration

Time management

Job description

Join to apply for the Pastry Cook role at Kent Hospitality Group.

About Kent Hospitality Group

Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world-class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.

Job Summary:

The Pastry Cook is a key member of the Pastry Department responsible for producing mise en place for service, private dining, and special events. Responsibilities include organizing and cleaning stations, cooking and plating food to order, and breaking down stations at shift end.

Ideal candidates should have a thorough understanding of classic pastry techniques and basic equipment operation, with a natural drive to excel and collaborate.

About Printemps:

Printemps, a storied French luxury department store, has its first US location at One Wall Street in Manhattan's Financial District. Located in a historic 50-story landmark, it features five distinct food and beverage concepts, including a fine dining restaurant led by Chef Gregory Gourdet.

Responsibilities include:

• Preparing and executing menu items with quality, precision, and consistency.
• Developing proficiency in the pastry program, including station preparation, cleaning, stocking, and communication.
• Understanding ingredients and participating in professional service.
• Providing excellent guest service and accommodating requests.
• Maintaining a clean and organized workstation following health guidelines.

Job Duties:

• Clock in and out, maintaining uniform and punctuality.
• Prepare mise en place and participate in team communication.
• Assist in cooking family meals and maintain cleanliness.

For more details about Maison Passerelle, visit here.

Seniority level

• Entry level

Employment type

• Full-time

Job function

• Production

Industries

• Restaurants

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