Pastry Cook Rezdôra Full Time • Hourly ($19 - $20)

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

Job summary

A renowned Italian restaurant in New York is seeking a pastry cook to join their culinary team. Responsibilities include managing daily pastry production, developing seasonal desserts, and maintaining kitchen standards. Ideal candidates will have a passion for traditional Italian cuisine and solid experience in the pastry field.

Qualifications

• 1+ years of experience in the pastry field.
• Good knowledge of traditional Italian desserts.
• Ability to lift at least 50 pounds and stand for long periods.

Responsibilities

• Manage daily production and maintain pastry program integrity.
• Spin gelatos and assist during service.
• Work on new menu development for seasonal Italian desserts.

Skills

Team Player

Knowledge of Food and Desserts

Ability to Accept Criticism

Job description

Job Details

Rezdôra is an Italian Restaurant dedicated to the food & hospitality of the Emilia Romagna region in Italy. The restaurant was founded by CIA graduate Chef Stefano Secchi and entrepreneur David Switzer. Stefano's father is from Italy, and he has worked and cooked in Italy for 3 years, including at Osteria Francescana, All’Enoteca, and Hosteria Giusti, based in Modena, Emilia Romagna, and Canale, Piemonte, respectively.

As a pastry cook, you will work directly with our Executive Pastry Chef and pastry team. You will be responsible for maintaining the integrity of our pastry program, facilitating proper service, and honing skills in our kitchen. Your duties include managing daily production, spinning gelatos, assisting during service, and keeping your station clean. There will also be opportunities to work on new menu development for seasonal items, including traditional Italian desserts such as gelatos, focaccia, cakes, and chocolate work.

We believe in a 'all hands-on deck' mentality and expect all departments to support and motivate each other to uphold high food standards.

CANDIDATE REQUIREMENTS

As a pastry cook, you should be knowledgeable in the basic fundamentals of pastry production.

• Must have 1 or more years of experience in the pastry field
• Must be able to lift and carry at least 50 pounds
• Must be able to stand for long periods
• Must be receptive to constructive criticism and work well in a team
• Good knowledge of food and desserts with a desire to learn about traditional and authentic Italian cuisine
• Ability to work well with other cooks, be a team player, and assist others when needed

Thank you in advance for your time and attention. We look forward to hearing from you.

-Rezdôra Family