Pastry Sous Chef

Do & Co; New York (NY); On-site; USD 70,000 - 85,000; Full time

Job summary

A leading culinary company is seeking a dynamic Pastry Sous Chef to join their New York team. The role includes managing pastry production, ensuring quality, and leading a team in a high-volume kitchen environment. With development opportunities and a strong focus on creativity, this position offers a competitive salary and benefits.

Benefits

401K and healthcare benefits

Daily Complimentary Meals

Career development opportunities

Qualifications

• Minimum 3 years managing a high-volume Pastry/Bakery kitchen.
• Proficient in baking procedures and team management.
• Understanding of HACCP, OSHA, FDA regulations.

Responsibilities

• Oversee and manage pastry production schedules.
• Ensure compliance with quality standards and safety regulations.
• Train and support pastry team members.

Skills

Organization

Culinary Knowledge

Leadership

Baking Procedures

Food Safety Standards

Education

Bachelor’s degree in Culinary Arts

Certificate in culinary arts, pastry-making, baking

Tools

Microsoft Word

Excel

Outlook

Job description

We have an incredible opportunity for a dynamic Pastry Sous Chef to join our growing New York Team!

About DO & CO

We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations.

What We Offer:

• Salary range: $70,000 - $85,000 annually.
• Full-time employees are eligible for 401K and healthcare benefits; Medical, Dental & Vision.
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.
• Genuine career development opportunities, both nationally and internationally.
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry.

Responsibilities:

• Oversee and manage pastry production schedules to meet demand while minimizing waste and upholding quality standards, ensuring all tasks are completed accurately and on time.
• Sustain optimal food costs through effective procurement oversight and waste reduction strategies.
• Implement innovative baking methods, including preparation, melting, measuring, tempering, baking, whipping, icing, layering, juicing, and decorating.
• Verify menu planning requirements and contribute to discussions on new pastry items, considering seasonal ingredients, market trends, and customer preferences.
• Supervise and lead a pastry team assigned, fostering a productive and collaborative work environment.
• Train new pastry team members, monitor their performance, and provide ongoing support to help them achieve their goals while maintaining high performance and productivity standards.
• Ensure compliance with quality standards and enforce strict adherence to food safety and hygiene regulations, including proper handling and storage of ingredients, sanitation of equipment, and cleanliness of work areas as outlined in the food safety management system handbook.
• Address and resolve any challenges that arise in the pastry kitchen promptly, ensuring smooth operations while reporting food safety concerns to management and the hygiene team, and maintaining accurate and up-to-date documentation.
• Ensure production processes, quality standards, and deadlines are consistently met, maintaining the highest levels of quality. Confirm that all pastry products meet quality and presentation standards before serving to customers.
• Monitor inventory levels of ingredients and supplies, coordinating with procurement for timely replenishment.
• Stay informed on industry trends, techniques, and innovations in pastry arts, implementing best practices to enhance the performance of the pastry department.
• Perform additional duties and responsibilities as assigned by management, upholding DO & CO standards.

Qualifications:

• Minimum of 3 years managing a high-volume Pastry/Bakery kitchen, ensuring quality, efficiency, and customer satisfaction.
• Proficient in baking procedures and terminology, with experience overseeing a team of at least 3 members.
• Exceptional organizational skills with a proven ability to prioritize tasks effectively.
• Capable of managing multiple responsibilities in a fast-paced environment, handling substantial workloads, and enduring extended periods of standing.
• Strong culinary knowledge of relevant terms, procedures, and practices.
• Hands-on approach with the ability to respond promptly and with urgency.
• Knowledge of HACCP, OSHA, FDA regulations, and food safety standards is required.
• Proficient in Microsoft Word, Excel, and Outlook; excellent written and verbal communication skills with leadership experience in diverse teams.
• Bachelor’s degree in Culinary Arts or related field preferred; certificate in culinary arts, pastry-making, baking is a plus.

Diversity & Inclusion Statement

DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic.