Pastry Sous Chef (Hotel)

Fouquet's New York; New York (NY); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

Vision Insurance

Dental Insurance

Life Insurance

Paid Time Off

Job summary

Fouquet's New York is seeking a Pastry Sous Chef to lead daily pastry operations in a luxury setting, working with the Pastry Chef and Executive Chef to craft desserts that impress guests.

You will supervise pastry cooks, oversee morning bakery production and plated desserts, and help develop seasonal menus while maintaining exacting standards.

Requirements: 3–5 years pastry experience, NYC Food Protection Certificate; this full-time role offers competitive pay and benefits.

Qualifications

• Experience leading pastry production teams and ensuring quality standards.
• Strong leadership and organizational skills in a high-end kitchen.
• Familiarity with FOH/BOH coordination and inventory control.

Responsibilities

• Lead daily pastry, bakery, and dessert production to meet taste, artistry, and consistency standards.
• Oversee morning bakery production and plated dessert operations.
• Assist in concepting and developing seasonal dessert menus and VIP guest amenities.
• Supervise and mentor pastry cooks on techniques, sanitation, and plating SOPs.
• Manage inventory, ordering, and cost control; document recipes and yields.

Skills

Culinary leadership

Team management

Pastry production

Sanitation & safety

Job description

Pastry Sous Chef

Reports to: Executive Chef

Salary:$70k - $75k

Fouquet's New York is looking for a talented, detail-oriented Pastry Sous Chef to assist in leading daily operations within our pastry department. Working in close partnership with the Pastry Chef, and Executive Chef, you will oversee the creation and presentation of our pastry team. If you are eager to learn, thrive in a fast-paced luxury environment, and have a genuine love for the industry, we would love to welcome you into our kitchen.

Key Responsibilities

• Culinary Leadership & Production:
  • Lead daily pastry, bakery, and dessert production, ensuring all items meet exact standards of taste, artistry, and consistency.
  • Oversee morning bakery production and afternoon/evening plated dessert operations.
  • Assist in conceptualizing, testing, and developing seasonal dessert menus and VIP guest amenities.
• Team Management & Mentorship:
  • Supervise, train, and mentor pastry cooks and prep cooks on techniques, sanitation, and plating standard operating procedures.
  • Lead pre-shift meetings and manage line flow during service peak hours.
• Operations & Administrative:
  • Manage inventory, assist with ordering specialty imports and local ingredients, and control food cost percentages.
  • Maintain precise recipe documentation and standard yields.
  • Schedule team members efficiently to align with service demands and labor targets.
• Quality, Hygiene & Compliance:
  • Enforce strict NYC Department of Health (DOH) sanitation, food handling, and temperature control standards.
  • Conduct daily station inspections to guarantee pristine kitchen cleanliness and proper label/rotation protocols (FIFO).

Qualifications

• Experience: Minimum 3-5 years of pastry culinary experience
• Technical Ability: Advanced knowledge of French pastry techniques, doughs and modern plating methods.
• Certifications: NYC Food Protection Certificate required
• Key Skills: Strong leadership, organization, time management, and ability to thrive under pressure in a fast-paced luxury environment.
• Schedule & Physical Requirements: Must be available to work flexible hours, including early morning, nights, weekends, and holidays. Ability to stand for extended periods

Job Type: Full-Time

Benefits: Health/Vision/Dental Insurance/Life Insurance/Paid Time Off

Fouquet's New York is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Source: Hospitality Online