Pastry Sous Chef

Mattos Hospitality; New York (NY); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Paid Time Off

Performance‑Based Incentive Plan

Parental Leave

Commuter Benefits

Dining Discounts

Job summary

Mattos Hospitality is seeking a Pastry Sous Chef for a New York City venture opening in early 2027. You will work with the Executive Pastry Chef, help prepare the pastry operation for opening, and lead the development and training of the pastry team to ensure standards and daily practices align with the mission.

The role emphasizes hands‑on leadership, production organization, and collaboration with the culinary leadership to build a cohesive pastry program across multiple experiences.

Qualifications

• Experience as a pastry sous chef or in a pastry leadership role in a full‑service restaurant or hospitality setting.
• Ability to train and develop pastry cooks and guide the pastry team during pre‑opening and operations.
• Strong technical foundation in pastries, desserts, baking and production.
• Knowledge of recipe costing, food cost, inventory, ordering, receiving, and waste control.

Responsibilities

• Support the Executive Pastry Chef in day‑to‑day pastry program operations.
• Assist with pre‑opening planning, kitchen organization and production systems.
• Lead recipe testing, tastings, documentation, and ongoing dessert development.
• Oversee daily pastry production, ensuring quality and consistency.
• Coordinate production to support multiple F&B experiences.
• Train and coach pastry cooks; manage schedules and daily workflow.

Skills

Pastry leadership

Team training

Production planning

Dessert development

Quality control

Food safety

Costing awareness

Job description

Mattos Hospitality is seeking a Pastry Sous Chef for a new venture opening in New York City in early 2027. Joining during the pre-opening stage, the Pastry Sous Chef will work closely with the Executive Pastry Chef and culinary leadership team to prepare the pastry operation for opening, support the development and training of the team, and establish the production standards and daily practices that will guide the operation.

The venture will include multiple food and beverage experiences and requires a pastry chef who is equally engaged in production, organization, and team development. We are looking for a hands‑on culinary professional with strong technical skills, excellent attention to detail, and a commitment to consistency and thoughtful execution.

The Role

• Support the Executive Pastry Chef in the day‑to‑day operation and execution of the pastry program
• Participate in the pre‑opening process, including kitchen organization, production planning, systems implementation, training, and opening readiness
• Assist with recipe testing, tastings, documentation, costing, and ongoing development of desserts, breads, pastries, and other offerings
• Oversee daily pastry production, ensuring quality, consistency, organization, and adherence to established standards
• Coordinate production and prep to support the needs of multiple food and beverage experiences
• Maintain recipe, portioning, finishing, presentation, and production standards across the pastry program
• Train, coach, and support pastry cooks while reinforcing expectations for quality, organization, professionalism, and accountability
• Assist with production schedules, station assignments, and daily workflow to ensure an efficient and well‑organized operation
• Maintain a strong presence during production and service, supporting the team and addressing issues quickly and effectively
• Assist with ordering, receiving, inventory, product rotation, and waste management
• Support culinary leadership in managing food cost, labor, purchasing, product utilization, and other key operational metrics
• Ensure proper handling, storage, labeling, and rotation of all ingredients and finished products
• Maintain rigorous standards of cleanliness, food safety, sanitation, workplace safety, and DOH compliance
• Work collaboratively with the savory culinary team to ensure clear communication and a cohesive overall culinary program
• Contribute to a kitchen culture centered on professionalism, collaboration, curiosity, respect, and continuous development
• Take ownership of assigned areas of the pastry operation and step into broader leadership responsibilities as needed

Experience & Leadership

• Previous experience as a Pastry Sous Chef or in a comparable pastry leadership position within a high‑quality, full‑service restaurant or hospitality environment
• Strong technical foundation in pastry, desserts, baking, and production
• Experience supporting a restaurant opening or developing a pastry operation from its early stages strongly preferred
• Demonstrated ability to train, supervise, and develop pastry cooks
• Strong understanding of pastry production, organization, prep planning, and service execution
• Working knowledge of recipe costing, food cost, inventory, ordering, receiving, and waste control
• Highly organized with strong attention to detail and the ability to manage multiple production priorities
• A hands‑on leader who leads by example and is comfortable working alongside the team
• Calm and solutions‑oriented, with sound judgment and the ability to adapt to the changing needs of the operation
• Clear and respectful communicator who works effectively across pastry and culinary teams
• Consistent and detail‑oriented, with high standards for product quality, presentation, and execution
• Motivated to continue developing as a pastry leader while contributing to the growth and success of the overall culinary program

Benefits

• Medical, Dental and Vision Insurance
• Robust Paid Time Off Policy
• Performance‑Based Incentive Plan
• Paid Parental Leave
• Commuter Benefits
• Discounted Gym Membership
• Dining Discounts across Mattos Hospitality
• Employee Assistance Program

Physical Demands

The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for extended periods, bending, and moving intermittently throughout working hours.

NOTE: JOB DESCRIPTION IS SUBJECT TO CHANGE BASED ON BUSINESS NECESSITY.

Mattos Hospitality reserves the right to modify, add, or remove duties and responsibilities as business needs evolve. This job description is intended to describe the general nature and level of work performed and is not intended to be an exhaustive list of all responsibilities, duties, or qualifications associated with the position.

EQUAL OPPORTUNITY EMPLOYER

Mattos Hospitality is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, we provide reasonable accommodations to qualified individuals with disabilities and encourage prospective and current employees to discuss potential accommodations with the employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin.

More detail about Mattos Hospitality part of Mattos Hospitality, please visit https://culinaryagents.com/entities/13145-Mattos-Hospitality