Pastry Sous Chef

abc kitchen; New York (NY); On-site; USD 68,000 - 75,000; Full time

Job summary

An established industry player invites you to join their team as a Pastry Sous Chef. In this exciting role, you will be responsible for creating and executing a wide range of desserts and baked goods, while overseeing the pastry kitchen's operations. You will play a key role in menu development and staff training, ensuring high standards of quality and creativity. This position offers a unique opportunity to work in a dynamic and innovative culinary environment, where your passion for pastry can shine. If you thrive in a fast-paced setting and have a strong commitment to excellence, this is the perfect opportunity for you.

Qualifications

• 3+ years of experience in restaurant management in an upscale setting.
• Strong knowledge of culinary styles and cooking techniques.
• Valid NYC Food Handlers Certificate required.

Responsibilities

• Prepare a variety of desserts and baked goods following recipes.
• Supervise pastry kitchen operations and staff.
• Assist in menu development and maintain quality standards.

Skills

Restaurant Management

Culinary Skills

Leadership

Communication Skills

Multi-tasking

Time Management

Customer Service

Education

Culinary Degree

Associate Degree

Tools

Compeat

Avero

Job description

abc Restaurants (abc kitchen, abc cocina, and abcV) with Michelin star Chef Jean-Georges Vongerichten invites you to engage in regionally-grown, organically focused cuisine rooted in cultivating a safe relationship with the environment and our table, in a fresh and articulate space.

abc Restaurants have a committed focus on local, sustainable, and organic seasonal produce that does not use pesticides, synthetic fertilizers, insecticides or GMOs; meat, fish, and dairy that is locally sourced and humanely treated pasture-fed, free of antibiotics and hormones; teas, coffees, spices, organic wines, juices and elixirs that are organically cultivated on fair trade cooperatives celebrating and honoring sustainability, artistry and our global diversity.

POSITION SUMMARY

The Pastry Sous Chef willbe responsible forthe preparation, creation and execution of all desserts and other baked goods and willassistin overseeing the overall running of the pastry kitchen,cleanlinessand organization.ThePastrySous Chef will support the hiring, training, development, and performance counseling of all staff withinareaof responsibility.

ESSENTIAL JOB FUNCTIONS

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Assistwithmenudevelopment, implementationand maintenance ofnew recipes,presentationsand products.
• Assistthepastry teamwith the coordination and directing of the pastry operation.
• Supervise the preparation and production of alldesserts andbaked goods.
• Prepare specialty baked goods for in-house and catered events.
• Inspect the quality of the ingredients and measure them for specific recipes.
• Control the effective storage and stock levels, while always being cost-conscious
• Check quality of material and condition of equipment and devices used for baking.
• Ensure kitchen equipment is in good condition and meets allrequirement.
• Analyze foodand labor costs.
• Identifystaffing needs and help recruit and train personnel.
• Providetraining and guidance to pastry staff performing related work.
• Supervise day-to-day activitieswhileprovidinga “Hands On” approach to training, planning, assigning and delegating work.
• Encourage elevated performance,leadby example, and discipline employees for the purpose of improving the Pastry Departments standards of excellence.
• Havestrong communicationskills to ensure the team is constantly being challenged and improving,
• Ensure recipes are executed properly and the standards of the restaurant are exceeded.
• Perform master inventory; check all quantities and quality anddeterminea master prep list for the Pastry kitchen.
• Supervise other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.
• Be able to effectively inspire staff members to goabove and beyondthe expectations of theirparticular rolesas well as discipline under-performing staffmembers
• Ability to plan and direct pastry preparation in the production kitchen and on the line for service.
• Staff scheduling
• Ability to handle multiple tasks and works well in an environment with timeconstraints
• Performs other duties as assigned to meet businessneeds

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of three (3) years restaurant management experience in an upscale, high-volume setting.
• Previousexperience in a full-service restaurant with a proven record of positive leadership
• Associate Degreeor Culinary Degree with emphasis in pastry highly preferred
• Highly developed knowledge of various culinary styles and mastery of all line levels cooking stations, able to train and instruct team on proper performance of their duties
• Exhibit superior technical and natural cooking abilities
• A professional and polished approach to leadership in a busy atmosphere
• Ability to think quickly and multi-task in a fast-paced environment
• Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building and implementation skills.
• High standards for cleanliness of workspace and service areas
• Ability to work in an ever-changing environment
• Strong work ethic and customer-focused approach
• Able to perform duties of all kitchen positions
• Valid NYC Food Handlers Certificate
• Strong knowledge of opening and closing procedures
• Proficient in Compeat and Avero
• Able to produce accurate monthly inventories
• Strong product knowledge
• Able to work independently with minimal supervision
• Must be passionate, entrepreneurial, and dedicated to success
• Ability to work a flexible schedule including days, nights, weekends, and holidays

PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability tomaintainregular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for the entire workday.
• Moving about on foot toaccomplishtasks, particularly frequent movements from place to place within the store. Bend, lift, carry, reach/extend arms, and hands above shoulder heightfrequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

COMPENSATION

The base pay range for this position is $68,000 - $75,000 per year.The determination of what a specific employee in this job classification is paid within the range depends ona number offactors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Lucy Restaurant LLC is an Equal Opportunity Employer.