Pastry Sous Chef - Chef Daniel Boulud Restaurants

The Dinex Group - Daniel Boulud; New York (NY); Sur place; USD 70 000 - 90 000; Plein temps

Résumé du poste

The Dinex Group is seeking a Pastry Sous Chef to join one of Chef Daniel Boulud's New York City restaurants. This role supports the Pastry Chef in menu development, production, quality assurance, cost control, and staff management in a high-volume pastry environment.

The ideal candidate has at least 3 years in pastry, including 1 year in a leadership role, with strong English communication and a passion for both classic and contemporary pastry approaches.

Qualifications

• Three years of experience in a high-volume or fine dining pastry environment, including at least one year of management experience.
• Superior knowledge of pastry techniques, including starches, fats, sugars, liquids, eggs, and flavorings.
• Ability to multitask and work under pressure in a high-volume, fast-paced environment.
• Ability to interact positively with supervisors, management, coworkers, and guests to promote teamwork and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner while maintaining accuracy, completeness, and high quality.
• Ability to read, analyze, and interpret general business materials and procedures.

Responsabilités

• Supports the Pastry Chef in overseeing menu development and production for the pastry department.
• Oversees quality assurance, cost control, employee relations, and related pastry department tasks.
• Leads, trains, mentors, and schedules pastry staff; ensures standards are met.
• Maintains sanitation and safety standards and supports banquet and restaurant pastry operations.

Connaissances

Schedule flexibility

Team leadership

Pastry passion

Multitasking

Profitability & cost control

Pastry production & operations

Maintain standards

Formation

Culinary training or degree (preferred)

Description du poste

The Dinex Group is looking for a Pastry Sous Chef to join one of Chef Daniel Boulud's New York City restaurants.

The Pastry Sous Chef is responsible for supporting the Pastry Chef in overseeing menu development and production for the pastry department, as well as all aspects of food production, including quality assurance, cost control, employee relations, and related tasks pertaining to the pastry department.

Qualified candidates will have a minimum of 3 years of experience in a high-volume or fine dining pastry environment, including at least 1 year of management experience. Candidates should be well versed in French pastry production and presentation in both restaurant and banquet settings. The ideal candidate will have a solid understanding of restaurant operations, strong attention to detail, and a sense of responsibility, organization, and cleanliness, with the ability to inspire staff to produce results while maintaining the right balance of common sense, a commitment to excellence, and the goal of exceeding guest expectations.

Skills & Requirements:

• Must have schedule flexibility, including nights and weekends
• Ability to lead a team of employees, including training, mentoring, recruiting, and discipline
• Passion for both classic and contemporary approaches to pastry
• Ability to multitask in a fast-paced environment
• Profitability, quality assurance, cost control, and purchasing
• Ability to manage and oversee all aspects of pastry production and operations
• Maintain the standards established by The Dinex Group

Competencies & Qualifications:

• Three years of experience in a high-volume or fine dining pastry environment, including at least one year of management experience
• Superior knowledge of pastry techniques, including the principles and formulas related to starches, fats, sugars, liquids, eggs, and flavorings
• Ability to multitask and work under pressure in a high-volume, fast-paced environment
• Ability to interact positively with supervisors, management, coworkers, and guests to promote teamwork and maintain a positive and professional approach
• Ability to produce a high volume of work in a timely manner while maintaining accuracy, completeness, and high quality
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures and amounts such as discounts, proportions, percentages
• Actively practice and maintain food safety standards
• Ability to lead, train, and motivate a team
• Organizational skills
• Effective time management
• Culinary training or degree preferred, but not required
• Strong English communication skills required; French and Spanish language skills a plus

The Dinex Group LLC is an equal opportunity employer.The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender,gender identity or expression (including transgender status), sexual orientation, maritalstatus, veteran status, national origin, ancestry, age, disability, genetic information,citizenship status or any other characteristic protected by applicable federal, state or locallaw.

More detail about Chef Daniel Boulud Restaurants part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/237-Chef-Daniel-Boulud-Restaurants