Pastry Sous Chef

Jean-Georges Management; New York (NY); On-site; USD 75,000 - 85,000; Full time

Job summary

Join a leading culinary team as a Pastry Sous Chef, overseeing dessert, pastry, and bread production. With a focus on creativity and excellence, you will maintain seasonal menus, train staff, and manage inventory in a dynamic restaurant environment. Ideal candidates will have extensive pastry experience and strong leadership skills.

Qualifications

• 5+ years supervisory experience in pastry.
• NYC Food Handler/Sanitation Certified.
• Deep knowledge of pastry techniques and standards.

Responsibilities

• Maintain a seasonal dessert menu with 4-6 items.
• Manage inventory and purchasing, including invoice tracking.
• Support service execution, including simple savory dishes if needed.

Skills

Leadership

Organizational Skills

Attention to Detail

Pastry Techniques

Team Motivation

Education

Associate or culinary degree in pastry

Tools

Compeat

Avero

Job description

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JG-CPS by Jean-Georges is actively hiring a new Pastry Sous Chef!

About Jean-Georges Management

Jean-Georges Management is built on a strong culinary foundation with over 60 international restaurants. We prioritize excellence in culinary and hospitality, supported by our dedicated team members worldwide.

Position Summary

We seek an experienced Pastry Sous Chef to oversee dessert, pastry, and bread production, with a passion for pastry arts and broad pastry discipline knowledge.

Key Responsibilities

1. Maintain a seasonal dessert menu with 4-6 items.
2. Create 1-2 breakfast menu items for AM service.
3. Provide recipes, photos, and training materials for staff.
4. Highlight market produce with weekly specials.
5. Accommodate off-menu requests.
6. Develop a seasonally appropriate pastry event menu.
7. Support service execution, including simple savory dishes if needed.
8. Assist with service during events or staff shortages.
9. Source seasonal, cost-effective products.
10. Manage inventory and purchasing, including invoice tracking.
11. Cost menu items in Compeat.
12. Research and develop pastry items per restaurant or client requests.
13. Produce specialty cakes on order.
14. Collaborate with other departments on programming.
15. Handle administrative tasks like ordering and communication.
16. Complete other tasks as directed.

Qualifications and Skills

• 5+ years supervisory experience in pastry.
• Associate or culinary degree in pastry preferred.
• NYC Food Handler/Sanitation Certified.
• Deep knowledge of pastry techniques and standards.
• Leadership skills to motivate and inspire teams.
• Ability to work independently and in teams.
• Organized, detail-oriented, and adaptable.
• Strong knowledge of opening/closing procedures and product knowledge.
• Proficient in Compeat and Avero.
• Passionate, entrepreneurial, and dedicated.
• Flexible schedule including nights, weekends, and holidays.

Physical Requirements

• Ability to perform essential functions safely and effectively.
• Regular attendance and punctuality.
• Lift and carry up to 50 lbs.
• Frequent movement within the work area, including bending, lifting, reaching, and climbing steps.

Compensation

Annual salary range: $75,000 - $85,000, based on experience and qualifications.

Equal Opportunity Employer

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