$64350–$67500 anual
Jornada completa
Manhattan, New York
Position: Sous Chef – Bakery & Wine Bar
Location: La Farine, Upper West Side, NYC
Schedule: Full-time, mornings and/or evenings, Tuesday–Saturday
Compensation: $64,000–$70,000 annually, depending on experience
🥐🍷 Overview
La Farine is a boutique French bakery by day and a refined wine bar by night. We are seeking a versatile Sous Chef who can excel in both baking/pastry production and savory cooking. This is a unique opportunity for someone with solid pastry fundamentals who is eager to expand into wine bar service with elevated small plates.
🔧 Key Responsibilities
Morning (Bakery) Duties:
Assist with daily production of viennoiserie, cakes, breads, and pastry mise en place
Ensure consistent quality and presentation of baked goods
Maintain kitchen cleanliness, equipment care, and ingredient organization
Support training of junior bakers
Evening (Wine Bar) Duties:
Lead prep and execution of savory small plates for wine service (tapas-style)
Manage station setup, plating, and food timing during service
Assist with menu R&D using French bakery staples (e.g., pâte brisée, puff pastry, cured fish, seasonal produce)
Maintain high standards of cleanliness, food safety, and flavor consistency during service
✅ Who You Are
Cross-trained or eager to be cross-trained in both pastry and savory cooking
Comfortable working autonomously and collaboratively in a small, evolving team
Detail-oriented and proud of your craft, whether laminating croissant dough or plating anchovy toasts
Adaptable to changing production needs and high/low volume shifts
NYC Food Protection Certificate required (or in progress)
Previous experience in either a bakery, fine dining, or wine-focused kitchen is a strong plus
🎁 Benefits
PTO and sick time after probation
Daily staff meal
Employee discounts
Growth opportunities as the concept expands