Pastry Sous Chef

NoHo Hospitality Group; New York (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

Join a renowned culinary team as a Pastry Sous Chef at a vibrant neighborhood taverna in TriBeCa. Ideal candidates will have a passion for pastry and hospitality, along with strong leadership and communication skills. Enjoy competitive pay and comprehensive benefits from day one.

Benefits

Medical Benefits

Dental Benefits

Vision Benefits

401(k)

Paid Time Off

Employee Dining Discount

Commuter Benefits

Referral Reward Program

Qualifications

• 2-3 years of pastry experience, managerial experience preferred.
• Excellent baking skills and experience on dessert stations.

Responsibilities

• Assist in managing pastry kitchen operations.
• Ensure high standards of pastry quality and presentation.

Skills

Baking

Communication

Leadership

Education

DOH Food Protection Certification

Job description

Chef Andrew Carmellini and Chef Deborah Racicot's team is seeking a PASTRY SOUS CHEF to join them at LOCANDA VERDE, our neighborhood taverna serving Chef Andrew Carmellini's soul-satisfying urban Italian menu located in Robert DeNiro's TriBeCa hotel, The Greenwich.

Ideal candidates:

1. Possess 2-3 years of pastry experience, managerial experience preferred.
2. Are passionate about hospitality, pastry, and baking.
3. Have excellent baking skills and experience on dessert stations in the kitchen.
4. Have a professional and polished approach to leadership in a busy atmosphere.
5. Have excellent verbal and written communication skills.
6. Are DOH Food Protection certified.

Benefits:

We offer medical, dental, and vision benefits day of hire for full-time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, and Referral Reward Program.

Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a portfolio of restaurants and culinary services at hotels, venues, and airports across New York City, Baltimore, Detroit, and Nashville, including Locanda Verde, The Dutch, Joe’s Pub, The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, The Dutch Nashville, and Carne Mare Nashville. The team actively manages food and beverage operations in four hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, and the Shinola Hotel. Known for delivering quality experiences and culinary culture, each location is a handcrafted labor of love. They have received critical acclaim, recognition on numerous "Best of" lists, a Michelin star, and two James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The pay range for the position is $23 - $26 per hour.