Pastry chef jobs in Astoria, New YorkCreate job alerts

Job DescriptionDo you love chocolate? Do you have a passion for hospitality? Then we are looking for you! Kreuther Handcrafted Chocolate, the product of years of culinary partnership between Chef Gabriel Kreuther and Pastry Chef Marc Aumont, is looking for a sales associate. KHC provides the opportunity work for Chef Marc Aumont, a true chocolate artist who creates inventive chocolates, pastries, and chocolate sculptures rooted in classical French technique and inspired by classic New York flavor combinations. The concept of the shop is simple: only the best quality ingredients and finest craftsmanship served in beautiful, thoughtful packaging. The right candidate has a love for chocolate, passion for connecting with people, excellent customer service skills, and a desire to learn and grow with our team.

Job Description Billy’s Marketplace is looking for a reliable and motivated Baker to join our team. This position does not require extensive professional baking experience. Our bakery primarily works with par-baked and ready-to-bake breads, rolls, pastries, and other supermarket bakery items. We are looking for someone with some bakery, kitchen, or food-service experience who is comfortable learning our procedures and maintaining consistent quality. Responsibilities: ● Bake and finish par-baked breads, rolls, pastries, and other bakery products ● Follow proper baking times, temperatures, and preparation instructions ● Prepare products for the sales floor and keep displays stocked and fresh ● Package and label bakery products as needed ● Maintain a clean, organized, and sanitary bakery work area ● Follow food-safety and store procedures ● Monitor product quality and freshness Qualifications: ● Some previous bakery, kitchen, supermarket, or food-service experience preferred ● Professional baker or pastry-chef experience is not required ● Reliable and punctual ● Able to work independently and stay organized ● Comfortable working with commercial ovens and bakery equipment ● Able to stand for extended periods and perform normal lifting associated with bakery work ● Availability for early-morning and weekend shifts as needed

Develop and test new desserts, breads, and afternoon tea offerings in partnership with the Executive Chef and Chef de Cuisine. Chef’s dishes and aesthetic direction. Ability to interpret and express the Executive Chef’s culinary vision through pastry.

Pastry Chef de Partie is needed at Tribeca's highly regarded fine dining Korean restaurant. General knowledge of pastry techniques, equipment and safe food handling procedures is required. All kitchen personnels will report to Chef/Owner Jungsik Yim and will work right by his side.

James Beard Award Pastry Chef is looking for talent for his locations: Dominique Ansel Bakery, Dominique Ansel Workshop, and Papa D'Amour. Full-time positions are available immediately for: Overnight Bakers.

Pastry Sous Chef for Dominique Ansel Bakery. James Beard Award Winner and 2017 World’s Best Pastry Chef is looking for talent for his upcoming newest concept in New York. Full-time positions are available immediately for: Pastry Sous Chef.

A minimum of 3 years of culinary experience as a Pastry Chef or Pastry Sous Chef.

Job DescriptionPastry Cook – CUT by Wolfgang Puck | New York We are seeking a skilled and passionate Pastry Cook to join the team at CUT by Wolfgang Puck New York. The ideal candidate is technically strong in pastry arts, detail-oriented, and inspired by creating refined, high-quality desserts and baked goods in a fine dining environment. Position Summary As a Pastry Cook, you will play a key role in executing a sophisticated dessert program that reflects the restaurant’s Michelin-level standards. This is an opportunity to refine your craft in a fast-paced, luxury environment while working alongside a team committed to excellence, creativity, and continuous growth. The Pastry Cook is responsible for the preparation, production, and presentation of all pastry and dessert items, ensuring consistency, quality, and adherence to CUT’s elevated culinary standards. This role requires strong technical skill, attention to detail, and the ability to thrive in a high-performance kitchen. Key Responsibilities Execute all pastry and dessert items according to established recipes and presentation standards Assist in the daily production of components including doughs, creams, sauces, and plated desserts Maintain a clean, organized, and efficient pastry station at all times Support the Pastry Chef in menu development, seasonal updates, and special event production Ensure proper storage, labeling, and rotation of all pastry ingredients (FIFO) Uphold all food safety, sanitation, and health standards Collaborate with the culinary team to ensure seamless service execution Qualifications 1–3 years of experience in a pastry role within a high-volume or fine dining environment preferred Formal culinary or pastry training is a plus Strong foundational knowledge of pastry techniques and ingredients Ability to work cleanly, efficiently, and with precision under pressure Flexible schedule, including evenings, weekends, and holidays A passion for hospitality, craftsmanship, and continuous learning What We Offer Competitive pay and comprehensive benefits package Medical, Dental, and Vision Insurance 401(k) with Company Match Paid Time Off (PTO) Life and Disability Insurance Employee Dining Discounts Pre-Tax Flexible Spending Account Career advancement within the Wolfgang Puck Fine Dining Group Pay: $22 - $25 / hour Disclaimer Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, ethnicity, gender, sexual orientation, veteran status, disability, or any other protected status. This job description outlines the primary duties and responsibilities of the position. Additional duties may be assigned as necessary to meet business needs.

Job DescriptionAbout the Role : We are looking for a Cake Decorator / Pastry Chef to join our team in New York, NY! This is an exciting opportunity to bring artistry and culinary expertise together, crafting stunning and delicious creations for our customers. If you have a passion for pastry and an eye for detail, we want to hear from you! Responsibilities: • Design and execute custom cake decorations including fondant work, piping, and sugar art, • Prepare and bake a variety of pastries, cakes, and confections to order and for display, • Collaborate with customers to fulfill custom cake orders and special requests, • Maintain a clean, organized, and sanitary workspace in compliance with food safety standards, • Manage inventory of baking supplies and ingredients, flagging restocking needs as necessary, • Ensure consistent quality and presentation across all baked goods and decorated items, • Stay current with pastry trends and introduce new techniques and designs to the menuRequirements:, • Proven experience as a Cake Decorator, Pastry Chef, or similar role in a professional kitchen or bakery, • Proficiency in cake decorating techniques including fondant, buttercream, and piping, • Strong knowledge of baking methods, pastry arts, and confectionery production, • Food Handler's Certification or ServSafe certification preferred, • Excellent attention to detail with a strong artistic and creative eye, • Ability to work efficiently in a fast-paced environment and meet deadlines, • Strong communication skills and a customer-focused, team-oriented attitude

Job Description Dessert Cook Position Overview: The Dessert Cook is responsible for preparing and plating desserts according to recipes and restaurant standards. The ideal candidate has a passion for pastry, an eye for detail, and a commitment to producing visually stunning and delicious desserts. Key Responsibilities: • Dessert Preparation:, • Prepare a variety of desserts, including cakes, pastries, and ice cream, following established recipes and presentation standards., • Ensure that all desserts are fresh and visually appealing, with attention to taste, texture, and appearance., • Assist in the development of new dessert menu items, including seasonal offerings., • Baking and Finishing:, • Operate kitchen equipment such as ovens, mixers, and blenders to bake desserts., • Plate and garnish desserts in an attractive manner before serving to guests., • Inventory and Supplies:, • Monitor and manage dessert ingredients and supplies, ensuring they are fresh and in stock., • Report any shortages or equipment issues to the kitchen manager., • Cleanliness and Organization:, • Maintain a clean and organized work area, including all baking and plating tools., • Follow all safety and sanitation procedures in the kitchen. Qualifications: • Previous experience as a dessert cook, pastry chef, or baker is required., • Knowledge of various baking techniques and a passion for creating high-quality desserts., • Ability to work efficiently in a fast-paced environment., • Strong attention to detail and a creative approach to plating., • Availability to work evenings, weekends, and holidays.

Job Description Location: New York, NY Work Setting: 100% onsite in a high-volume bakery and production environment Schedule: Full-time; schedule will require flexibility based on a 24-hour production operation Compensation: Approximately $150,000-180,000+ base salary, depending on experience and the ultimate scope of the role Bonus: Year-end bonus is currently discretionary; a more structured incentive program may be developed Benefits: Medical, dental, vision, and additional company benefits Additional Benefits: Relocation assistance may be available for qualified candidates; visa sponsorship may also be considered for an exceptional candidate Position Summary A highly regarded, growth-oriented bakery organization is seeking a senior Pastry Chef to lead pastry production at its flagship New York City facility and help guide the business through its next stage of expansion. This is a highly visible, hands-on leadership role combining advanced pastry craft, large-team management, recipe development, production planning, quality control, and increasing financial and operational responsibility. The organization is looking for someone who can protect an established reputation for premium products while introducing the structure and systems required to scale production across additional locations. The Pastry Chef will lead an approximately 60-person pastry team operating around the clock, directly managing three sous chefs while remaining actively involved on the production floor. This is not a corporate culinary position; the successful candidate must be equally comfortable working with dough, coaching chefs, developing products, reviewing labor and food costs, and building better production processes. What You'll Do • Lead day-to-day pastry production while remaining highly visible and hands-on with the team on the production floor, • Manage, coach, and develop three pastry sous chefs and an approximately 60-person pastry production team operating across a 24-hour schedule, • Own product quality, consistency, and execution across the flagship production facility and other bakery locations that produce onsite, • Lead recipe development while working within the bakery's established brand, flavor profile, and overall product direction, • Oversee a broad pastry portfolio including laminated pastries and viennoiserie, babka, tea cakes, cookies, confectionery, cold-case items, and related products, • Build stronger systems around labor planning, scheduling, food cost, COGS, waste, inventory visibility, production flow, and operating performance, • Partner with purchasing to maintain ingredient quality and appropriate product specifications, • Help plan and launch future production capacity, including new production facilities and bakery openings, • Balance artisan craftsmanship and premium product standards with the logistics, systems, and financial discipline required to scale a growing multi-location bakery organization, • Guide the pastry team through a significant leadership transition while earning the trust of long-tenured employees and a wide range of personalities What You Bring • Advanced hands-on pastry expertise, particularly in viennoiserie and laminated dough production, • Leadership experience within a high-quality bakery, commissary, all-day café, hospitality group, or another scaled pastry production environment, • Demonstrated experience leading multiple managers and a sizable hourly production team, • A deeply quality-driven approach to ingredients, craftsmanship, consistency, and product integrity, • Experience developing recipes and translating them into repeatable, consistent production at meaningful scale, • Working knowledge of labor management, scheduling, food cost, COGS, waste, inventory, logistics, and production planning, • Willingness to remain closely connected to the product and production floor rather than operating primarily through meetings and administrative work, • Strong people leadership, emotional intelligence, adaptability, and the ability to build credibility during periods of organizational change, • Ability to combine creative pastry expertise with strong operational judgment and production discipline Preferred Qualifications • A career that combines high-level artisan bakery or fine-dining pastry training with later experience in multi-unit growth, commissary production, openings, or organizational scaling, • Experience opening bakeries, building production facilities, or expanding a production model across multiple locations, • Exposure to French, Israeli, Jewish, Polish, North African, Mediterranean, or other relevant culinary influences, • International experience, travel, or meaningful exposure to multiple culinary cultures, • Experience with babka is helpful but not required, • Background with a premium bakery, restaurant group, hospitality organization, or other business recognized for exceptional product standards, • Experience supporting a growing founder-led or entrepreneurial organization, • No specific degree is required; experience, product standards, leadership ability, and operating maturity will be prioritized, • A portfolio or active culinary social-media presence is welcome but not required Why This Opportunity • Take ownership of pastry production for an established bakery brand known for premium, highly crafted products, • Lead and develop a substantial pastry organization with approximately 60 team members and three sous chefs, • Maintain meaningful hands-on involvement with the product rather than moving into a purely administrative culinary leadership role, • Play a major role in recipe development, quality standards, production strategy, and operational improvement, • Help shape future production facilities and support expansion into additional bakery locations, • Opportunity for the role to grow into broader production leadership spanning pastry, bread, and kitchen operations for an exceptional candidate, • Join the organization during a pivotal period of succession, expansion, and operational development, • Competitive compensation with the flexibility to calibrate scope and title based on the experience of the selected candidate

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Sous Chef and the Pastry Chef. • Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assigned This is a SEASONAL role starting as soon as possible and ending late January Qualifications • 1+ years in a pastry preparation position, • Basic math and measuring skills, • High school diploma or equivalent; degree from a post-secondary culinary arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Compensation: This position pays a base rate of $17 – $20 per hour Additional Information Benefits and Perks • Free family meal daily, • Discounts at Eataly Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionPastry Sous Chef Job Summary The Pierre Hotel is seeking a creative, passionate, and highly energized Pastry Sous Chef to join our luxury Forbes 5 star and AAA 5 diamond establishment. The Pastry Sous Chef will be responsible for preparing quality pastry items such as breakfast items, desserts, breads, amenities, displays/centerpieces and special request items. In addition, the candidate will support the hotel dining outlets and banquet operations. Requirements/Qualifications: • A minimum of 2-3 years of pastry experience in a fine dining/luxury restaurant or hotel, • A minimum of High School Diploma; Baking and / or Pastry Degree preferred, • A working knowledge of a variety of pastries, desserts and bakery products, including strong display skills, • Strong knowledge of Baking and Pastry techniques, including practical knowledge of equipment used in a Pastry shop, • Ability to move fast and multi-task in a fast paced, high stress / pressure environment, • Ability to perform regular lifting up to 50 Lbs. and standing for extended periods of time., • Proven experience as a Pastry Sous Chef or senior culinary position in a luxury hotel, fine dining restaurant, or similar upscale establishment in a Union environment., • Culinary degree or equivalent certification from a recognized culinary institute preferred., • Strong leadership skills with the ability to motivate and mentor a diverse team of culinary professionals., • Flexibility to work evenings, weekends, and holidays as required to meet operational needs., • Extensive knowledge of kitchen operations, food safety standards, and sanitation practices., • Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment., • Effective communication skills, both verbal and written, with the ability to collaborate effectively with colleagues at all levels., • Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills., • Able to lift up to 30 pounds regularly and up to 50 pounds occasionally., • Sound knowledge in technical and technology related aspects of running a kitchen (e.g.: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software), • Positive attitude, professionalism, and dedication to upholding the reputation and standards of The Pierre Hotel.

Job DescriptionDescription: Overview Butterfield Kitchen is a high-volume commissary kitchen producing over 400 SKUs daily for our retail markets, café, and catering departments. Our kitchen team of 80 employees produces prepared foods, salads, sandwiches, baked goods, pressed juices, catering items, and grab-and-go offerings. We operate in a fast-paced production environment focused on creating fresh, high-quality food with consistency and excellence. Our markets strive to be the premier food destination in New York City, and our kitchen is the engine that drives that success. The Executive Sous Chef is responsible for leading kitchen operations during evening shifts and serving as the primary leader when the Executive Chef is not on site. Responsibilities Production & Evening Operations • Lead evening kitchen operations and provide hands-on support to production teams, • Oversee prepared foods, pastry, juices, packaging, and other production areas, • Review daily production needs and ensure all goals are completed on time, • Maintain consistency in food quality, presentation, packaging, labeling, and execution, • Identify opportunities to improve efficiency, workflow, and production standards Scheduling & Team Leadership • Help oversee scheduling for evening production teams, • Ensure proper staffing based on production needs, • Monitor breaks, shift timing, and overtime to maintain labor efficiency, • Help create a positive, accountable, and team-oriented work environment, • Support training, coaching, and development of kitchen team members Food Safety & Kitchen Standards • Enforce all food safety, sanitation, and hygiene standards, • Ensure proper labeling, storage, temperature control, and product rotation, • Maintain a clean, organized, and efficient kitchen environment Communication & Operations • Serve as the go-to leader for operational and production questions during the shift, • Communicate effectively with the Executive Chef and kitchen management team, • Ensure smooth handoff between daytime and evening production teamsRequirements: Required Strengths & Qualifications • Minimum 7 years of experience in high-volume food production, preferably in prepared foods or commissary kitchen operations, • Proven experience leading large production teams in fast-paced environments, • Strong scheduling and labor management skills, • Excellent leadership, communication, and team-building abilities, • Strong organizational skills with attention to detail and follow-through, • Food Handler Certification required, • Bilingual in English and Spanish required, • Open availability, with primary responsibility for evening and night operations (approximately 2:00 PM – 12:00 AM) Preferred Experience • Specialty food markets, • Grocery prepared foods operations, • Commissary kitchens, • Multi-unit food production environments, • Large-scale grab-and-go meal production, • Fresh food retail operation

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. This woman-owned business serving New York City for over four decades has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions, including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm, located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a creative and dedicated Pastry Cook to join our culinary team. The ideal candidate will have a passion for baking, a keen eye for detail, and the ability to produce high-quality pastries and desserts. You will be responsible for preparing a variety of baked goods, following recipes to the letter, and ensuring consistency in taste and presentation. Responsibilities • Prepare and bake a variety of pastries, cakes, cookies, breads, and desserts following standardized recipes and quality guidelines., • Ensure consistency in taste, texture, and presentation of all baked goods., • Meet production deadlines while maintaining high-quality standards., • Organize prep work efficiently to ensure a smooth workflow in a fast-paced environment., • Work closely with the pastry chef and kitchen team to coordinate production and ensure smooth daily operations., • Communicate effectively with team members regarding orders, schedules, and special requests., • Operate, clean, and maintain kitchen equipment, including mixers, ovens, and pastry tools., • Follow proper usage and safety procedures for all baking equipment., • Maintain a clean, organized, and sanitary work environment in compliance with health and safety regulations., • Follow all food safety protocols, including proper handling, storage, and labeling of ingredients., • Monitor ingredient stock levels and report shortages to the pastry chef or supervisor., • Assist in receiving and properly storing deliveries to maintain freshness FIFO. Qualifications • At least 2 years of kitchen experience in pastry, • Ability to assemble and decorate cakes, tarts, truffles, cookies, etc., • Ability to provide quality service in pastry production in accordance with guided specifications while paying detailed attention to color, taste, texture, portion size and overall appearance, • Ability to maintain organization, cleanliness and sanitation of work areas and equipment., • Must have good organizational skills and ability to multitask., • Ability to lift 50lbs and stand for at least 8 hours Location: Bruckner Building, 2417 3rd Avenue, Bronx, NY 10451 Rate: $18.00-21.00/hour Benefits: PTO, 401K, Medical, Dental, and Vision insurance, Transit, and FSA (Flexible Spending Account) Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performances is an equal opportunity employer. At Great Performances, we employ qualified individuals based solely on ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job Description With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Seasonal Chef Instructor at Sur La Table, you are the in-store expert and advocate for the culinary arts, with a specialty in savory cooking, pastry and baking, or both. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor plays a key role in inspiring a love for cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging culinary instruction. Key Responsibilities Customer Experience & Brand Representation • Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty., • Deliver exceptional in-store culinary experiences through savory, pastry, and baking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality., • Communicate technical cooking concepts, savory techniques, and pastry skills in a clear, encouraging, and approachable manner., • Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance • Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class., • Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates., • Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support • Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations., • Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations., • Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance • Ensure compliance with food safety standards, local health codes, and sanitation regulations., • Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment., • Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses., • May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions., • Ensure store safety and cleanliness, addressing any maintenance needs promptly., • Adhere to applicable wage and hour laws. Accurately record time worked according to SLT Policy., • Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements • Ability to communicate verbally and work cooperatively with associates and customers., • Ability to remain standing for up to 4 hours at a time., • Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor., • The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose., • Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment., • Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques., • Ability to lift and/or move merchandise weighing up to 50 lbs., • Ability to ascend/descend ladders to retrieve and/or move merchandise., • Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work., • Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs., • Regular and predictable attendance with the flexibility to adjust class assignments based on demand., • Ability to work in a variable kitchen environment including but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience • Must be 21 years of age or older at the time of employment., • A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education., • Demonstrated proficiency in savory cooking, pastry and baking, or both., • 1-2 years of kitchen operations experience., • Valid Food Manager Certification., • Excellent communication, problem-solving, and decision-making abilities., • Passion for community engagement and providing exceptional customer experiences., • Proficiency in Microsoft Office Suite.Associate Perks Perks Include: 401K after 90 days; must be 21 years of age Employee Discount This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description The Role… At Soho House a Pastry Cook I collaborates with the Pastry Chef to create, craft and develop simple, rustic, approachable yet rememberable desserts, pastries or other sweet goods. Responsible for all aspects of the Pastry Kitchen and comfortable prepping, production, a-la-carte and COGS. A Pastry Cook I, is efficient and effective in the pastry kitchen and experienced in executing high quality treats, tastes and recipes. A successful Pastry Cook I is a critical member of the team due to a diverse and specialized skill set and proven ability to execute all menu items, work every station and properly from prep-to-plate as well as deliver consistent pastries through production. Main Duties • Well-versed on preparing delicious, house made pastries, following recipes, contributing creatively and working autonomously on all pastry stations to deliver a-la-carte or production-based pasty's in fast-paced and demanding environment, • Support Pastry Chef on the line and with inventory as well as the purchasing of goods to ensure kitchens are functioning at optimal performance with a sustainable food cost while also maintaining wastage, oven temps and quality to reduce additional costs and educate line staff of the COGs and how it contributes to the profit and loss of the company, • Supervise Pastry Cook(s) including but not limited to on-boarding and on-the-job training, • Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable, • Precise attention to detail and efficient in creating a-la-carte dish(s), including family meal, • Support Pastry Chef by assisting with end of shift reports and handover sheets, • Maintain company target goals and consistent experience for Soho House Standards for service; 3-8-10, • Positive influence for teams under pressure and provide a welcoming work environment that increases staff moral Required Skills/Qualifications • Minimum of 3+ years' experience in a fast pace, upscale and approachable environment of professionals, • Strong understanding of making pastry dishes from scratch and plating a-la-cate and production, • Proven ability to execute all menu items and properly prepare and deliver top quality dishes on all stations, • Food handler's certificate, • Strong communicator, able to take direction, team player and motivator, • Proactive ability to build professional relationships with all leaders and kitchen team and arrive to work prior to scheduled start to ensure you have appropriate time to situate, eat and be briefed on previous service and anticipated service, • Flexible schedule and ability to work morning, night, weekend and holiday's (as needed), • Possess a level of creativity to create recipes from scratch Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry, or lift at least 40 pounds., • Occasionally kneel, bend, crouch and climb as required. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range $25—$25 USD

Job Description The Role… At Cecconi's DUMBO a Pastry Cook I collaborates with the Pastry Chef to create, craft and develop simple, rustic, approachable yet rememberable desserts, pastries or other sweet goods. Responsible for all aspects of the Pastry Kitchen and comfortable prepping, production, a-la-carte and COGS. A Pastry Cook I, is efficient and effective in the pastry kitchen and experienced in executing high quality treats, tastes and recipes. A successful Pastry Cook I is a critical member of the team due to a diverse and specialized skill set and proven ability to execute all menu items, work every station and properly from prep-to-plate as well as deliver consistent pastries through production. Main Duties • Well-versed on preparing delicious, house made pastries, following recipes, contributing creatively and working autonomously on all pastry stations to deliver a-la-carte or production-based pasty's in fast-paced and demanding environment, • Support Pastry Chef on the line and with inventory as well as the purchasing of goods to ensure kitchens are functioning at optimal performance with a sustainable food cost while also maintaining wastage, oven temps and quality to reduce additional costs and educate line staff of the COGs and how it contributes to the profit and loss of the company, • Supervise Pastry Cook(s) including but not limited to on-boarding and on-the-job training, • Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable, • Precise attention to detail and efficient in creating a-la-carte dish(s), including family meal, • Support Pastry Chef by assisting with end of shift reports and handover sheets, • Maintain company target goals and consistent experience for Soho House Standards for service; 3-8-10, • Positive influence for teams under pressure and provide a welcoming work environment that increases staff moral Required Skills/Qualifications • Minimum of 3+ years' experience in a fast pace, upscale and approachable environment of professionals, • Strong understanding of making pastry dishes from scratch and plating a-la-cate and production, • Proven ability to execute all menu items and properly prepare and deliver top quality dishes on all stations, • Food handler's certificate, • Strong communicator, able to take direction, team player and motivator, • Proactive ability to build professional relationships with all leaders and kitchen team and arrive to work prior to scheduled start to ensure you have appropriate time to situate, eat and be briefed on previous service and anticipated service, • Flexible schedule and ability to work morning, night, weekend and holiday's (as needed), • Possess a level of creativity to create recipes from scratch Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry, or lift at least 40 pounds., • Occasionally kneel, bend, crouch and climb as required. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range $25—$25 USD

Job Description • We are hiring immediately for a full time PASTRY CHEF position., • Location: New York Marriott Marquis - 1535 Broadway, New York, NY 10036. Note: online applications accepted only., • Schedule: Full time; Days may vary, 12:00 PM to 8:00 PM. Weekend and holiday availability is required. More details upon interview., • Requirement: Previous high-volume food production experience is required., • Essential Duties and Responsibilities:, • Participates in the daily production and distribution of all pastries, desserts, and baked goods., • Creates, plans, and executes the daily production of top-quality pastries, desserts, and baked goods., • Ensures recipes and standards are followed, food costs are controlled, and appropriate quantities are prepared based on established production needs., • Ensures proper food handling, presentation, portion control, and maintenance of proper serving temperatures., • Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state, and corporate standards and regulations., • Assists with production planning, inventory management, and stock rotation., • Assists in the ordering and receiving of all food and supplies., • Performs other duties as assigned., • Pay Range: $20.00 per hour to $29.00 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1574492. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. We produce one-of-a-kind catered events and unparalleled dining experiences in a variety of cultural, corporate, entertainment, and private venues throughout New York City and beyond. Job Summary Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: • Supervises the daily production and distribution of all pastries, desserts and baked goods., • Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs., • Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures., • Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations., • Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Helps plan and implement seasonal menus., • Orders and maintains pastry supplies and products to ensure appropriate inventory levels., • Performs other duties as assigned. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Abides by all Company policies and procedures including but not limited to: The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer. The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. The use of slip-resistant shoes and proper lifting techniques. Union Square Events maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1574492 [[filter4]] We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description Jean-Georges is actively hiring talented Pastry Cooks! THE BRAND Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. We are actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to our members and their guests. POSITION SUMMARY The Pastry Cook will be responsible for the high-quality preparation, cooking, and/or production of desserts according to the menu and recipe specifications, following instructions relating to the timely preparation of orders, organizing workstations, and assisting other cooks as needed. ESSENTIAL JOB RESPONSIBILITIES • Prepare and/or produce a variety of high-quality desserts as per guests’ orders, while following approved recipes & specifications in an accurate and timely manner., • Prepare dessert items in alignment with the kitchen team to deliver dishes simultaneously at appropriate times during service hours, • Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard., • Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation., • Ensure that food quality, quantity, freshness, and presentation meet Jean-Georges standards., • Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards., • Properly store and/or discard leftover food., • Set up, stock stations, and replenish kitchen inventory and supplies as needed., • Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out)., • Prepare and cook all kinds of cakes, pies, puddings, custards, and desserts according to recipes of all kitchen sub-sections., • Mix, knead, and shape dough to make pies, cakes, cookies, and other pastries., • Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniques., • Perform and complete any other duties and responsibilities given as required in a timely and professional manner. KNOWLEDGE, EXPERIENCE & SKILLS • Culinary degree and/or certificate specializing in Pastry, highly desirable, • Minimum of 2 years pastry work experience or an equivalent combination of education and experience., • Demonstrated experience with various cooking stations, ingredients, equipment and procedures, • Ability to follow and execute recipes to designated specifications, • Operate ethically to protect the assets and image of the company, • Strong work ethic, and customer-focused approach, • Working knowledge and understanding of health, safety, and sanitation standards, • Ability to work in a clean, organized workspace in an efficient manner in a high-pressure environment, • Excellent attention to detail, time management, and organizational skills, • Ability to work both independently and in a team environment, • Excellent interpersonal and communication skills, • Capable of following directions and executing tasks effectively, • Professional and polished demeanor, • Flexibility to work a varied schedule, including days, nights, weekends, and holidays PHYSICAL REQUIREMENTS • Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards., • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards., • Must be able to lift, balance and carry up to 50 lbs., • Ability to stand for prolonged periods of time and climb steps regularly., • Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment COMPENSATION The base pay range for this position is $18.00 - $22.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts Jean-Georges is an Equal Opportunity Employer

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Sous Chef and the Pastry Chef. • Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assignedQualifications, • 1+ years in a pastry preparation position, • Basic math and measuring skills, • High school diploma or equivalent; degree from a post-secondary culinary arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Compensation: This position pays a base rate of $17 – $20 per hour Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionDescription: The Pastry Cook role is ideal for a detail-oriented culinary professional who takes pride in precision, consistency, and presentation. This position supports the dessert program within a fine-dining kitchen and offers hands-on experience working alongside senior culinary leadership while contributing directly to the quality and flow of service. Job Summary The Pastry Cook is responsible for supporting daily kitchen operations through the preparation, execution, and presentation of desserts and select food items in accordance with our fine-dining standards. Working closely with the Pastry Chef and Executive Chef, Sous Chefs, and kitchen team, this role ensures stations are properly stocked and prepared for service, executes recipes with precision, and maintains strict quality, timing, and sanitation standards to support smooth and professional service execution Key Responsibilities: • Set up and stock assigned stations with all necessary ingredients, tools, and supplies., • Prepare food items for service, including chopping, portioning, and preparing sauces and components., • Execute desserts and plated items using proper techniques, including basic pastry and piping skills., • Cook and finish menu items in coordination with the kitchen team to ensure consistent quality and timing., • Ensure all dishes are completed simultaneously, meet presentation standards, and are served on time., • Maintain cleanliness and organization of workstations, equipment, and storage areas throughout the shift., • Properly store, label, and rotate food products in accordance with safety standards., • Assist with inventory stocking and ensure adequate product levels for smooth service., • Comply with all food safety, sanitation, and handling regulations., • Maintain a professional, positive, and team-oriented attitude at all times.Requirements: Qualifications: • Ability to prepare a variety of desserts and food items using professional kitchen equipment., • Strong understanding of standard portion sizes, recipes, cooking methods, and quality standards., • Knowledge of proper plate presentation and attention to visual detail., • Maintain a clean and sanitary workstation, including all surfaces and equipment., • Strong communication skills and ability to work collaboratively as part of a team., • Prior experience in a fine-dining or upscale restaurant environment preferred., • Availability to work mornings, nights, weekends, and holidays., • Ability to stand for the duration of assigned shifts., • Ability to lift, push, or pull up to 35 pounds. Physical Requirements • Ability to stand and walk for extended periods of time during scheduled shifts, • Ability to move throughout all areas of the restaurant, including kitchens, pastry production areas, storage areas, walk-in coolers, and freezers as applicable, • Ability to frequently lift, carry, push, or pull ingredients, baking supplies, kitchen equipment, sheet trays, and other operational items, • Ability to lift, push, or pull up to 50 pounds independently and up to 85 pounds on occasion, • Ability to safely operate kitchen and pastry equipment and work in a fast-paced environment with exposure to heat, sharp objects, and varying temperatures, • Ability to communicate effectively with team members and follow written and verbal instructions to perform essential job functions

Job Description Pastry Line Cook: Hawksmoor NYC is a beautiful National Historic Landmark built as The United Charities Building in 1893. The location is just off Park Avenue South and north of the prestigious Gramercy Park and Union Square. The restaurant seats 170 with 2 Private Dining Rooms, and a 50-cover bar. We are now excited to commence the search for a Pastry Line Cook to support our Executive Chef in ensuring prep and service are providing world class desserts and pastries. Work somewhere awesome: Careers with Hawksmoor Group are among the best – generous pay and benefits, award-winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). The Sunday Times has recognised us in their Best Companies awards, for seven years in a row, as one of the top 100 companies to work for in the UK and we endeavour to do the same in the US. We become a certified B in 2022, were voted “best steakhouse in the world” and hold the highest rating with the green restaurant association. Key responsibilities of the role include: • Food quality and consistency, • Efficiency of services/kitchen, • Product and service standards, • Health & Safety, • Maintenance of kitchen equipment, • Set an example to staff when working on a section. A good understanding of: • Pastry Production, • Experience making brioches, dough, ice cream, & sorbets, and chocolate, • Liaising with Pastry Sous Chef To be considered for the role you will have: • Experience working in professional kitchens in New York., • Comfortable and experienced with high volume businesses in terms of both covers and revenue., • Professionalism and good communication skills.Compensation Details Compensation: Hourly ($22.00 - $26.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Wellness Program Required Skills Pastry Techniques Attention to Detail Food quality control Time Management Pastry Making Ability to Work Under Pressure Liaising With Pastry Sous Chef Teamwork We use eVerify to confirm U.S. Employment eligibility.

Job Description WHY YOU'LL LOVE WHAT YOU DO AT PLANTA: Medical, Dental, Vision & Life Insurance offered for PLANTA employees. Work/life balance is a priority — annual PTO starts 90 days after date of employment. No limit on referral bonuses for sending Leadership and Team Members our way, paid after 180 days of successful employment. 50% off delicious plant-powered food at all full-service PLANTA concepts: PLANTA, PLANTA Queen, and PLANTA Cocina. Exciting career growth & development opportunities as part of an ever-expanding company: new restaurants and new positions are always on the horizon. PLANTA is building a team of inclusive, strategic, and dynamic individuals who lead with a focus on equity, productivity, and workplace satisfaction. Our mission is to FUEL THE FUTURE and we do this across every corner of the hospitality industry, from creative and marketing to culinary, beverage, and beyond. Together, we craft exceptional guest experiences that leave a lasting impression. At PLANTA, our passion for hospitality runs deep. It goes beyond delivering outstanding experiences for our guests; it's about nurturing and developing our team to become the next generation of industry leaders. We are committed to sourcing the finest ingredients and embracing our social responsibility to create a more sustainable organization each day. What you'll find at PLANTA is a culture fueled by our core values: Determined—we stand for change, and together, we plan to win. Humble—we make mistakes, but we own them and learn from them. Intentional—we genuinely care about the people and the world around us. Nourishing—we aim to leave our guests, communities, and team members in a better place. Evolving—we embrace change and champion flexibility as we grow together. PASTRY COOK Reporting to the Executive Chef, the Pastry Cook will be responsible for creating and executing various desserts to standard in a restaurant setting. Excellent hand-eye coordination and a wealth of culinary knowledge is required. WHAT'S ON YOUR PLATE: Champions the brand’s vision and values and contribute to a culture of positivity and high standards where all employees CHASE perfection in everything they do Create an environment that is warm, welcoming and filled with positivity for guests and employees Uphold our standards at all times and treat everyone with courtesy and respect Create mouth-watering pastries that elicit a wow factor from our customers Bake treats, fancy cakes and delicious breads Assist in creating new and exciting recipes that are seasonal and contemporary Strong ability to follow current recipes Monitor stocks for baking ingredients and make appropriate orders within budget Check quality of material and condition of equipment and devices used for cooking Ability to properly manage your time and delegate tasks to kitchen staff Remain current with food safety standards Promote and maintain a clean and safe work area at all times INGREDIENTS YOU'LL BRING TO THE TABLE: 2 years experience as pastry cook, baker or relevant role preferred Plant-based, vegan or vegetarian experience is an asset Fully understand and embody PLANTA’s can-do attitude, demonstrating a level of passion and dedication where no task is beneath you. Working knowledge of baking with ingredient limitations such as gluten free or sugarless items and ability to substitute accordingly Ability to measure correctly, proper mixing and blending skills are required Understand the basics of design with the creative ability to create visually appealing pastries Strong attention to detail and maintaining a clean and organized work space is essential Ability to follow recipes and create new and innovative desserts that appeal to our customers Strong leadership skills and the ability to properly manage your time while coordinating with other employees of the kitchen staff Exude positivity and possess a welcoming and enthusiastic can-do attitude Excellent communication skills Ability to work independently as well as within a team Strong interpersonal and problem-solving abilities Ability to work well under pressure in a fast-paced environment Results-oriented and impeccably organized Strong attention to detail Have extensive knowledge on cooking temperatures and general food safety regulations Culinary degree/diploma and/or the equivalent in education and experience is an asset Full time flexible hours are required (days, nights, weekends, holidays) At PLANTA we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally protected factors. Disability-related accommodations in accordance with the Americas with Disabilities Act during the application process are available upon request. At PLANTA we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected factors. Disability-related accommodations in accordance with the Ontario Human Rights Code And the Accessibility for Ontarians with Disabilities Act during the application process are available upon request. This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9.

Job Description • We have an opening for a seasonal PASTRY CHEF position., • Location: New York Marriott Marquis - 1535 Broadway, New York, NY 10036. Note: online applications accepted only., • Schedule: Seasonal; Days and hours may vary. Weekend availability is required. More details upon interview., • Requirement: Previous high-volume food production experience is required., • Pay Range: $20.00 per hour to $29.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1577381. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: • Supervises the daily production and distribution of all pastries, desserts and baked goods., • Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs., • Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures., • Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations., • Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Helps plan and implement seasonal menus., • Orders and maintains pastry supplies and products to ensure appropriate inventory levels., • Performs other duties as assigned. Associates at Restaurant Associates are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description JOB OVERVIEW: The Pastry Cook is a vital member of the culinary team, responsible for producing high-quality plated desserts and pastries consistent with the standards of a fine dining restaurant. This role demands precision and discipline, ensuring that each guest experiences excellence in every sweet course. The Pastry Cook must uphold the standards of excellence that define JKS, professional etiquette and compliance with all health and labor regulations. RATE OF PAY: $25.00 per hour, non-exempt, FLSA eligible for overtime KEY RESPONSIBILITIES: • Assist in opening and closing procedures to prepare the kitchen for service and maintain cleanliness and organization throughout., • Assist in the preparation, baking, and presentation of all pastry items, breads, and plated desserts., • Execute recipes with consistency, following restaurant standards and Chef’s direction., • Maintain proper mise en place, ensuring all pastry components are prepped and available for service., • Decorate, garnish, and plate desserts with attention to detail, flavor balance, and aesthetics., • Support the Pastry Chef with menu development, seasonal dessert changes, and special event offerings., • Uphold NYC Department of Health and restaurant sanitation standards at all times., • Properly label, store, and rotate all ingredients and finished products to minimize waste., • Collaborate with the culinary and service teams to ensure seamless guest experiences., • Assist in inventory, ordering, and receiving of pastry-related supplies., • Participate in training and mentoring of junior pastry staff as needed., • Attend briefings, meetings, and training sessions to stay informed about menu offerings, updated protocols, and industry best practices., • Report any health & safety issues or faulty equipment promptly for resolution. QUALIFICATIONS: • Minimum (2) years in an upscale kitchen or similar position, • Formal pastry or culinary education or Michelin experience strongly preferred., • Strong knowledge of pastry techniques, bread baking, chocolate work, and plated dessert presentation., • Excellent organizational skills and attention to detail., • Ability to work cleanly, efficiently, and calmly under pressure., • Flexible schedule with availability for nights, weekends, and holidays., • Commitment to hospitality, teamwork, and excellence., • Good time-management and teamwork skills, • Pride in appearance., • Constantly strive to improve personal and professional development., • Must be able to stand or walk for extended periods of time and lift up to 50 lbs. PHYSICAL DEMANDS: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. JKS Restaurants (dba: Ambassadors Clubhouse) is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description Job Details Reports To: Executive Pastry Chef The Role: Working directly with the Executive Pastry Chef and Lead Pastry Cook, the Morning Pastry Cook is an integral part of Sartiano’s pastry department and plays a key role in the daily production and preparation of the kitchen. The Morning Pastry Cook is responsible for executing daily pastry and baking production with precision, consistency, and strong attention to detail. This position is ideal for a motivated pastry professional looking to strengthen their technical foundation while learning within a high-level restaurant environment and growing under the mentorship of an experienced pastry leadership team. The 8:00 AM–4:00 PM schedule is focused primarily on morning production, baking, mise en place, organization, and preparation for the day’s service and events. The Responsibilities: • Execute daily pastry and baking production according to established recipes, pars, and quality standards., • Prepare and bake artisan breads, focaccia, pastries, cakes, cookies, and other pastry components., • Prepare mise en place for daily service, private dining, special events, and evening pastry production., • Follow recipes and established techniques with consistency, precision, and attention to detail., • Assist with dough handling, proofing, baking, chocolate work, cake assembly, and finishing., • Maintain organized pastry stations, walk-ins, and storage areas, following FIFO, labeling, and dating standards., • Monitor production levels and communicate shortages, quality concerns, or additional prep needs to pastry leadership., • Support the Lead Pastry Cook and pastry team with preparation for high-volume dinner service and special events., • Maintain strict standards for cleanliness, sanitation, food safety, and proper end-of-shift breakdown., • Work collaboratively with the Executive Pastry Chef and Lead Pastry Cook while actively developing technical skills and pastry knowledge. Qualifications: • 1–2 years of professional pastry or baking experience in an upscale restaurant, luxury hotel, bakery, or fine-dining kitchen preferred., • Culinary or pastry school training is a plus., • Bilingual in English and Spanish preferred., • Solid foundational knowledge of pastry and baking techniques, including dough handling, baking, cake assembly, and basic pastry production., • Strong attention to detail and consistency., • Ability to follow recipes and production specifications accurately., • Highly organized with strong time-management skills., • Positive, collaborative attitude and willingness to learn., • Ability to stand for extended periods and safely lift and transport standard kitchen equipment and ingredients., • Valid NYC Food Protection Certificate required or obtained within 30 days of hire. Benefits: • Medical, Dental, Vision insurance, • 401(k) with employer match, • Paid Time Off, • Commuter Benefits, • Daily family meal, • On-going education Bond Hospitality, Noho Cultural Society INC (DBA: Zero Bond) and The Mercer 1, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job DescriptionDescription: PASTRY CHEF – NEW YORK Reports To: Executive Chef Department: Culinary (Back of House) Classification: Full-Time, Exempt (Management) SUPERVISES: Pastry Cook Position Summary At Bagatelle, dessert is more than the final course—it is the grand finale. Inspired by the vibrant spirit of the French Riviera, our pastry program creates memorable moments through exceptional craftsmanship, artistic presentation, and unforgettable celebration experiences. The Pastry Chef is the creative and operational leader of Bagatelle's pastry program, responsible for developing, executing, and continuously evolving an innovative dessert menu that reflects the brand's luxury dining experience. This role combines culinary artistry with operational excellence, leading all pastry production while maintaining the highest standards of quality, consistency, and presentation. Working closely with the Executive Chef, the Pastry Chef develops seasonal dessert menus, signature plated desserts, breads, specialty pastries, and spectacular celebration cakes designed to surprise, delight, and create lasting memories. The ideal candidate is both a skilled pastry professional and an innovative creator who understands how visually stunning desserts can elevate the guest experience and generate excitement both in the dining room and across social media. Key Responsibilities Pastry Program Leadership • Lead all pastry operations while maintaining the highest standards of quality, consistency, creativity, and presentation., • Develop and execute Bagatelle's signature dessert program in partnership with the Executive Chef., • Create and implement seasonal dessert menus that showcase premium ingredients, innovative techniques, and current culinary trends., • Continuously evolve the pastry program to keep offerings fresh, relevant, and reflective of the Bagatelle brand., • Maintain recipe consistency, portion standards, and production efficiency across all dessert offerings. Culinary Innovation & Creative Development • Design visually striking plated desserts that create memorable guest experiences and complement Bagatelle's luxury dining atmosphere., • Develop elaborate, interactive, and shareable desserts that generate excitement in the dining room and encourage social media engagement., • Create signature celebration desserts, birthday cakes, anniversary cakes, and custom presentations that become a defining part of the Bagatelle guest experience., • Develop theatrical dessert presentations and tableside experiences that enhance celebrations and special events., • Research seasonal ingredients, emerging pastry techniques, and global dessert trends to continually elevate the pastry program., • Collaborate with the Executive Chef on dessert pairings, tasting menus, holiday features, and special event menus. Culinary Operations • Oversee all daily pastry production to ensure quality, consistency, and timely execution., • Prepare and execute all desserts, pastries, breads, and specialty baked goods according to established recipes and presentation standards., • Ensure pastry stations are set up, organized, fully stocked, and service-ready by the start of each service, and that opening, closing, and prep checklists are completed timely and thoroughly., • Conduct daily quality checks to verify freshness, labeling, dating, rotation (FIFO), and proper storage at correct holding temperatures., • Manage ordering, receiving, inventory management, and product rotation for all pastry ingredients and supplies., • Maintain production schedules to meet daily operational demands while minimizing waste., • Ensure all pastry equipment is used only as intended, cleaned and maintained properly, and that equipment or product needs are communicated promptly to the Executive Chef. Team Leadership & Development • Lead, train, schedule, and mentor pastry cooks and culinary team members assigned to pastry production., • Foster a culture of creativity, accountability, teamwork, and continuous learning., • Train staff on recipes, plating techniques, production methods, food safety, and quality standards., • Lead by example through professionalism, organization, and attention to detail., • Provide ongoing feedback and, in coordination with the Executive Chef and Human Resources, participate in performance evaluations and corrective action for pastry team members., • Ensure pastry team members comply with Company policies, the Employee Handbook, and all applicable city, state, and federal laws., • Collaborate with the Executive Chef to identify opportunities for team development and operational improvements., • Attend all mandatory meetings and trainings. Financial & Business Performance • Develop desserts that enhance the guest experience while driving sales and profitability., • Monitor and manage food cost, waste, portion control, and production efficiency against established targets., • Manage purchasing, inventory, and vendor relationships for pastry ingredients., • Identify opportunities to increase dessert sales through seasonal features, limited-time offerings, celebration packages, and premium dessert experiences., • Support private events and special activations by creating customized dessert presentations. Food Safety, Sanitation & Workplace Safety • Maintain the highest standards of sanitation, food safety, cleanliness, and organization in accordance with NYC Department of Health standards., • Ensure compliance with all Department of Health regulations, HACCP principles, and company food safety standards., • Maintain proper food handling, storage, labeling, and temperature controls, including allergen management for all pastry items., • Keep pastry production areas clean, organized, and inspection-ready at all times, including during pre-opening and closing., • Immediately report any DOH, OSHA, or workplace safety concern or violation to the Executive Chef and take corrective action as appropriate. Professional Standards • Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws., • Maintain a polished personal presentation and grooming consistent with Company standards., • Demonstrate integrity and consistently meet or exceed Bagatelle standards., • Perform other related and compatible duties as assigned by the Executive Chef.Requirements: Qualifications Minimum of 3–5 years of progressive pastry experience in a luxury, fine dining, or high-volume hospitality environment, including experience leading or supervising a pastry team. Demonstrated experience developing seasonal dessert menus and signature pastry programs. Strong artistic ability with a passion for creating visually impactful desserts. Experience creating custom celebration cakes, plated desserts, and specialty event desserts. Strong knowledge of classical and contemporary pastry techniques, breads, chocolates, sugar work, and plated dessert execution. Excellent organizational, communication, and time-management skills. Ability to perform essential job functions under pressure and maintain professionalism in a fast-paced, high-volume culinary environment. Strong understanding of food cost management, inventory control, and production planning. Ability to communicate effectively with kitchen leadership, team members, and vendors. Ability to access and accurately input information in kitchen and business systems (e.g., inventory, ordering, scheduling, or POS/KDS tools) as required. High school diploma or equivalent required; culinary or pastry degree or certification preferred. NYC Department of Health & Mental Hygiene Food Protection Certificate required, or ability to obtain within the timeframe required by the Company. Working Conditions & Physical Requirements Flexible schedule including evenings, weekends, holidays, and special events based on business needs. Ability to stand and walk for extended periods throughout scheduled shifts. Frequent lifting, carrying, bending, reaching, kneeling, and repetitive hand movements. Ability to regularly lift and carry up to 50 pounds. Regular exposure to commercial kitchen equipment, ovens, mixers, refrigeration and freezer areas, hot surfaces, open flames, and cleaning chemicals. Ability to work efficiently in a fast-paced, high-volume culinary environment while maintaining exceptional attention to detail.

Job DescriptionDescription: JOB DESCRIPTION LINE COOK – NEW YORK Reports To: Sous Chef; Executive Chef Department: Culinary (Back of House) Classification: Non-Exempt Status: Full-Time / Part-Time (as scheduled) Pay Range: $25 per hour POSITION SUMMARY Bagatelle is more than a restaurant—it is an experience. Inspired by the celebratory spirit of the French Riviera, Bagatelle combines exceptional cuisine, vibrant energy, and warm hospitality to create memorable dining experiences. Every dish, including the final course, reflects our commitment to quality, creativity, and excellence. The Pastry Cook is responsible for executing Bagatelle's pastry program with consistency, precision, and attention to detail. This position prepares and presents desserts according to established recipes and presentation standards while maintaining the highest levels of cleanliness, organization, and food safety within the pastry department. In addition to daily production, the Pastry Cook contributes to the ongoing development of seasonal desserts and specialty offerings that reflect the Bagatelle brand and enhance the guest experience. Success in this role requires technical skill, creativity, strong organizational abilities, and a passion for delivering exceptional desserts with consistency and pride. Key Responsibilities Pastry Production & Execution • Prepare and execute all desserts, pastries, breads, garnishes, and specialty items according to Bagatelle recipes, plating guides, specifications, and presentation standards., • Execute daily production lists and prep assignments provided by the Pastry Chef., • Ensure consistency in flavor, texture, appearance, portioning, and quality with every item produced., • Prepare items fresh and in line with service demand, maintaining production schedules that support daily service while ensuring freshness and efficiency., • Execute dessert plating with precision, creativity, and attention to detail during service., • Assist with banquet, private event, and specialty dessert production as required. Seasonal Menu Development • Collaborate with the Pastry Chef and Executive Chef to develop innovative seasonal desserts and limited-time offerings., • Research current pastry trends, ingredients, and techniques to inspire menu development., • Participate in recipe testing, refinement, and implementation of new menu items., • Contribute creative ideas while maintaining the Bagatelle culinary identity and standards. Product Knowledge & Quality Control • Maintain a thorough understanding of all pastry recipes, ingredients, preparation methods, and presentation standards., • Conduct self-checks during prep and service to ensure all products meet Bagatelle's quality expectations before service., • Monitor freshness, shelf life, and product rotation to maintain optimal quality., • Taste and evaluate products regularly to ensure consistency., • Flag quality or consistency issues to the Pastry Chef promptly and assist with corrections. Dietary Restrictions & Food Safety • Maintain knowledge of common food allergies and dietary preferences, including gluten-free, dairy-free, vegetarian, vegan, and nut allergies., • Follow established procedures for preparing allergy-sensitive orders and preventing cross-contact., • Accurately identify allergens and ingredients within all pastry products., • Adhere to all NYC Department of Health regulations, sanitation standards, and food safety procedures, including proper food handling, labeling, and holding temperatures., • Immediately report any DOH, OSHA, or workplace safety concern or violation to the Pastry Chef or Chef on Duty. Organization & Kitchen Operations • Maintain a clean, organized, and efficient pastry station and storage areas throughout each shift., • Complete opening, closing, prep checklists, and side work according to department standards, timely and thoroughly., • Properly label, date, rotate, and store all ingredients and finished products using FIFO procedures., • Safely operate and maintain all pastry equipment (mixers, ovens, tempering machines, and related tools) in clean, safe, and operational condition, using equipment only as intended., • Communicate equipment concerns or maintenance needs promptly to the Pastry Chef. Inventory & Cost Control • Assist with ordering, receiving, and organizing pastry ingredients and supplies., • Monitor ingredient par levels at assigned stations and notify the Pastry Chef of product shortages or replenishment needs., • Minimize food waste through proper production planning, storage, and portion control., • Monitor product quality and reduce spoilage while maintaining production standards., • Support inventory counts, accurate stock records, and cost control initiatives. Teamwork & Professionalism • Work collaboratively with chefs, cooks, and front-of-house teams to ensure seamless service., • Support the Pastry Chef and Executive Chef during service and special events as needed., • Communicate clearly and professionally regarding production schedules, special events, and guest requests., • Assist in training and mentoring new pastry team members on station procedures and standards, as directed., • Maintain professionalism, composure, and efficiency during high-volume service periods., • Attend all mandatory meetings and trainings. Professional Standards • Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws., • Uphold Bagatelle grooming, appearance, and culinary standards at all times., • Demonstrate integrity and consistently meet or exceed Bagatelle standards., • Perform other related and compatible duties as assigned by kitchen leadership.Qualifications, • Minimum of 2 years of pastry, bakery, or dessert production experience in an upscale, luxury, or fine dining restaurant or bakery., • Culinary or pastry arts training or certificate preferred; equivalent professional experience accepted., • Strong understanding of pastry techniques, baking fundamentals, chocolate work, doughs, creams, mousses, cakes, plated desserts, and finishing techniques., • Ability to safely operate commercial pastry and baking equipment., • Passion for pastry arts with a commitment to quality, consistency, and continuous learning., • Ability to execute recipes with precision while maintaining efficiency in a fast-paced kitchen., • Creative mindset with an interest in seasonal menu development and innovation., • Knowledge of food allergies, dietary restrictions, ingredient substitutions, and safe food handling practices., • Working knowledge of Department of Health regulations and food safety standards., • Strong organizational and time-management skills; ability to multitask and prioritize production effectively., • Ability to perform essential job functions under pressure and maintain professionalism when working under stress., • Ability to work independently while contributing positively to a collaborative kitchen environment., • Ability to communicate effectively with kitchen leadership and team members., • Ability to read ticket orders, recipes, and labels as written in English., • Ability to access and accurately input information in kitchen systems (e.g., inventory, production, or scheduling tools) as required., • High school diploma or equivalent required., • NYC Department of Health & Mental Hygiene Food Protection Certificate preferred, or ability to obtain within the timeframe required by the Company., • Must be legally authorized to work in the United States without employer sponsorship. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation. Requirements: Working Conditions & Physical Requirements Flexible, variable schedule including early mornings, evenings, weekends, holidays, and high-volume service periods based on business needs. Extended periods of standing, walking, bending, reaching, kneeling, and repetitive hand movements. Ability to regularly lift and carry up to 50 pounds. Frequent exposure to ovens, mixers, refrigeration equipment, freezers, hot surfaces, sharp tools, commercial kitchen equipment, and cleaning chemicals. Work in environments with varying temperatures, including hot production areas and refrigerated storage. Ability to perform efficiently under pressure while maintaining exceptional quality, organization, cleanliness, and attention to detail.

Job Description Job Description: • Work closely with Executive Pastry Chef, • Assist with dessert menu development, • Daily production of all dessert components, • Manage production schedule of all dessert items, • Receive and order ingredients, • Ensure all Health & Safety standards are being met on a daily basis, • Strictly adhere to recipes and standards for pastry preparation and plating, • Assist with training pastry cooks, • Provide training and support to Front of House employees, including menu knowledge and how to meet dietary needs. Job Requirements: • 3-4 years of pastry experience, with at least 1-2 years being pastry kitchen management experience, • Candidates must have proven culinary skills and must be able to lead, develop, and motivate staff., • Ability to multitask and work in a fast-paced environment while effectively delegating tasks., • Must have understanding of food cost and be capable of conducting and assessing restaurant inventory., • Must be proficient with computers and have excellent written and verbal communication skills., • Must be able to work a flexible schedule to include weekends and holidays., • Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs., • Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead., • Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell. Marcus Samuelsson Restaurant Group is an Equal Opportunity Employer and treats all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.

Job Description • We have an opening for full time PASTRY CHEF position., • Location: Marcel - 945 Madison Avenue, New York, NY 10021. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Open availability is required. More details upon interview., • Requirement: Previous pastry experience is required., • Pay Range: $19.00 per hour to $25.00 per hour. Marcel is a new continental restaurant in the iconic Breuer building on Madison Avenue. The restaurant is a partnership between the design brand Roman and Williams and Sotheby’s, whose future New York headquarters will be in the Breuer. Marcel is Roman and Williams’ second restaurant, following their celebrated downtown restaurant La Mercerie, and will also include La Mercerie Patisserie We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1578244. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: • Supervises the daily production and distribution of all pastries, desserts and baked goods., • Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs., • Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures., • Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations., • Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Helps plan and implement seasonal menus., • Orders and maintains pastry supplies and products to ensure appropriate inventory levels., • Performs other duties as assigned. Associates at Restaurant Associates are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description Corner Bar is hiring Pastry Cooks! Corner Bar is the acclaimed restaurant from chef Ignacio Mattos at the Nine Orchard Hotel. In a warm, cosmopolitan setting that lends itself to everything from relaxed breakfasts to feasts over martinis and platters of fruits de mer, the restaurant serves generous, elegant dishes inspired by the brasserie tradition, along with a remarkable wine and spirits list. In a rave, New York Times restaurant critic Pete Wells described the restaurant's cuisine as “cooking of a very high order.” Having established itself as an essential New York City dining destination, Corner Bar recently broadened its menu to further celebrate preparations grilled over charcoal, while expanding the restaurant to include the whimsical new Dining Room. Corner Bar is open daily for breakfast, lunch, and dinner, with brunch served on the weekends. The Pastry Cook prepares and cooks food in their designated area of the kitchen, assisting the rest of the Back of House team to produce quality pastry that upholds the culture and reputation of the restaurant. The Pastry Cook reports to the Executive Pastry Chef. Key Focus Areas: • To master and run specific area/station in the kitchen, • Is flexible and over time learns different stations Culinary Oversight: • Working as part of a team to ensure that all tasks are completed in order of priority, and in the allotted time frame, • Ensuring that all staff have a safe and pleasant work environment at all times, • Set up and stocking stations with all necessary supplies, • Ensuring that all food that they produce is equal to or above the minimum set standards, • Ensuring astute portion control, wastage control and adhering to par levels in their department, • Maintaining superior personal hygiene practice at all times Kitchen Standards: • Has an attitude of continuous improvement; contributes new ways to create efficiencies or work more effectively either individually or as a team member, • Communicates any food or people related issues to the Sous Chef or Executive Pastry Chef in a timely manner, • Has a positive, professional attitude; always on time and focused on the job they need to do, • Open to feedback to help improve and learn new skills Company Values: • You understand that we require a positive and respectful attitude in the workplace. You will attempt to understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency and resilience. The full definition of these values is in our company handbook. Benefits: • Medical, Dental and Vision insurance for full time employees, • Commuter Benefits, • Paid Time Off, • Discounted Gym Membership Physical Demands: • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description Looking for a consulting pastry chef. We're over in the Tribeca area, and it's a upper clab style place. We're hoping to have a full-time spot by the middle of January

Job DescriptionKreuther Handcrafted Chocolate, the product of years of culinary partnership between Chef Gabriel Kreuther and Pastry Chef Marc Aumont, is looking for a shift supervisor to oversee daily service operations and supervise a small team of sales associates. KHC provides the opportunity work for Chef Marc Aumont, a true chocolate artist who creates inventive chocolates, pastries, and chocolate sculptures rooted in classical French technique and inspired by classic New York flavor combinations. The concept of the shop is simple: only the best quality ingredients and finest craftsmanship served in beautiful, thoughtful packaging. The right candidate has a love for chocolate, passion for connecting with people, excellent customer service skills, and a desire to learn and grow with our team. Key Responsibilities: • Leading the team in customer service, • Supervising small team of sales associates, • Overseeing service operations Knowledge, Skills, and Abilities: • Effective communication, • Experience with POS systems, • Proficient in Microsoft Office applications, • Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the customer experience in every interaction. Benefits: • Competitive pay rate, • Career advancement opportunities, • Medical and dental insurance, • Pre-tax commuter benefits Kreuther Handcrafted Chocolates is an Equal Employment Opportunity workplace and believes that all employees are entitled to Equal Employment Opportunity, and that the success of Kreuther Handcrafted Chocolates is primarily dependent in its employees. We do not discriminate against employees or applicants for employment because of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, unemployment status, gender identity or expression, transgender status, marital status, national origin, handicap, physical or mental disability, covered veteran and/or military status, genetic information, or any other characteristic as protected under applicable federal, state, and local law. This policy applies to all employment practices of Kreuther Handcrafted Chocolates including, but not limited to, recruiting, hiring (or failure to hire), placement, promotions, transfers, training, compensation, fringe benefits, demotions, layoffs, and termination. If you are interested in joining our team, please send us your resume. We look forward to meeting you!

Job Description Lead Pastry Line Cook: Hawksmoor NYC is a beautiful National Historic Landmark built as The United Charities Building in 1893. The location is just off Park Avenue South and north of the prestigious Gramercy Park and Union Square. The restaurant seats 170 with 2 Private Dining Rooms, and a 50-cover bar. We are now excited to commence the search for a Lead Pastry Line Cook to support our Executive Chef in ensuring prep and service are providing world class desserts and pastries. Work somewhere awesome: Careers with Hawksmoor Group are among the best – generous pay and benefits, award-winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). The Sunday Times has recognised us in their Best Companies awards, for seven years in a row, as one of the top 100 companies to work for in the UK and we endeavour to do the same in the US. We become a certified B in 2022, were voted “best steakhouse in the world” and hold the highest rating with the green restaurant association. Key responsibilities of the role include: · Food quality and consistency · Efficiency of services/kitchen · Product and service standards · Health & Safety · Maintenance of kitchen equipment · Set an example to staff when working on a section. A good understanding of: · Pastry Production · Experience making brioches, dough, ice cream, & sorbets, and chocolate · Liaising with Pastry Sous Chef To be considered for the role you will have: · Experience working in professional kitchens in New York. · Comfortable and experienced with high volume businesses in terms of both covers and revenue. · Professionalism and good communication skills. We use eVerify to confirm U.S. Employment eligibility.

Job Description:\n\nDescription:\nPosition: Culinary Director – The Ritz-Carlton New York, NoMad\nCompany: José Andrés Group (JAG)Location: The Ritz-Carlton New York, NoMad – New York, NYDepartment: Culinary / Hotel OperationsReports To: Director of OperationsEmployment Type: Full-Time, SalariedSalary Range: $180,000–$210,000 annually + 20% Performance-Based Bonus and BenefitsBenefits: Comprehensive Benefits Package\n \nAbout José Andrés Group\nJosé Andrés Group (JAG), led by internationally acclaimed Chef José Andrés, is a hospitality company dedicated to creating extraordinary dining experiences through culinary innovation, exceptional hospitality, and our mission to Change the World Through the Power of Food!\n \nWith a diverse portfolio of restaurants and hospitality partnerships, JAG is known for delivering world-class cuisine, distinctive dining experiences, and a commitment to culinary creativity and excellence.\n \nAt The Ritz-Carlton New York, NoMad, José Andrés Group brings its culinary vision to one of Manhattan's premier luxury hotels, offering a collection of distinctive dining experiences, including signature restaurants, elevated rooftop hospitality, and comprehensive hotel food and beverage operations.\n \nWe are seeking an accomplished, strategic, and passionate Culinary Director to lead our culinary operations, inspire our teams, and uphold the exceptional standards that define José Andrés Group.\n \nPosition Summary\nThe Culinary Director is the senior culinary leader responsible for the strategic direction, operational execution, financial performance, and overall culinary excellence of José Andrés Group's food operations at The Ritz-Carlton New York, NoMad.\nReporting directly to the Director of Operations, this position provides executive leadership across the property's culinary outlets and services, ensuring consistent execution of JAG's culinary vision, exceptional food quality, operational efficiency, and luxury hospitality standards.\n \nThe Culinary Director oversees culinary leadership, menu execution, food cost management, labor productivity, kitchen operations, sanitation, and talent development while maintaining strong partnerships with Hotel Leadership, Restaurant Operations, Finance, People & Culture, and JAG's corporate culinary teams.\n \nThis position requires a leader who can balance culinary creativity with financial discipline, operational excellence, and people development.\n \nThe ideal candidate is an experienced executive culinary professional with a proven track record overseeing complex, multi-outlet luxury hotel or high-volume fine dining operations, leading diverse culinary teams, and consistently delivering exceptional guest experiences.\n \nKey Responsibilities\nExecutive Culinary Leadership & Strategic Direction\n\n Provide overall strategic and operational leadership for all assigned JAG culinary operations within The Ritz-Carlton New York, NoMad.\n Translate Chef José Andrés' culinary vision and JAG's standards into consistent, exceptional culinary experiences.\n Lead and oversee culinary operations across the property's restaurants, bars, banquet functions, and applicable hotel food and beverage services.\n Establish clear culinary priorities, operating standards, and performance expectations.\n Partner with the Director of Operations to develop and execute annual culinary objectives and business plans.\n Maintain a highly visible leadership presence throughout kitchen operations and peak service periods.\n Ensure consistent execution of established recipes, presentation standards, preparation methods, and culinary techniques.\n Identify opportunities to enhance food quality, operational efficiency, productivity, and guest satisfaction.\n Lead culinary planning for high-volume business periods, holidays, special events, and VIP experiences.\n Ensure effective communication and collaboration across all culinary outlets.\n Maintain accountability for culinary performance, operational standards, and leadership effectiveness.\n\nMulti-Outlet Culinary Operations\n\n Oversee daily culinary operations across assigned food and beverage outlets.\n Provide direct leadership, coaching, and oversight to Executive Chefs, Executive Sous Chefs, Sous Chefs, Pastry Leadership, and other culinary managers, as applicable.\n Ensure each outlet maintains its unique culinary identity while consistently meeting JAG quality and operational standards.\n Monitor kitchen organization, production schedules, staffing, service execution, and food quality.\n Establish consistent standards for kitchen opening, closing, preparation, and service procedures.\n Coordinate culinary resources and production needs across multiple outlets.\n Ensure appropriate kitchen staffing and leadership coverage based on business volume.\n Oversee culinary readiness for restaurant service, banquets, private dining, and special events.\n Support efficient communication between culinary teams and Front of House leadership.\n Conduct regular kitchen inspections, tastings, and operational reviews.\n Identify operational challenges and implement sustainable solutions.\n Ensure culinary teams are equipped to execute high-volume service without compromising quality or presentation.\n\nFinancial Performance & Culinary P&L Management\n\n Assume accountability for the financial performance of culinary operations.\n Partner with the Director of Operations and Finance teams on annual budgets, financial forecasts, and operating plans.\n Develop strategies to achieve food cost, labor, profitability, and productivity goals.\n Review weekly, monthly, quarterly, and annual financial performance.\n Monitor key financial indicators, including: \n \n Food cost percentage and cost of goods sold\n Culinary labor costs and productivity\n Operating expenses and controllable costs\n Purchasing and inventory performance\n Waste, spoilage, and production yields\n Menu profitability and contribution margins\n Banquet and event culinary costs\n Budget and forecast accuracy\n \n Identify financial trends and develop corrective action plans when performance falls below expectations.\n Establish effective purchasing, receiving, storage, and inventory control procedures.\n Partner with Purchasing and Finance to maintain responsible vendor relationships and competitive product costs.\n Evaluate recipe costing, portion sizes, production methods, and menu pricing recommendations.\n Ensure financial decisions support both profitability and the integrity of the culinary experience.\n Maintain accountability for approved culinary budgets and financial targets.\n\nCulinary Team Leadership & Development\n\n Lead, mentor, and develop a high-performing culinary leadership team.\n Establish clear expectations for performance, accountability, professionalism, and teamwork.\n Partner with Talent Acquisition and People & Culture on recruitment, selection, onboarding, and retention of culinary professionals.\n Conduct regular performance reviews, leadership meetings, and development conversations.\n Identify high-potential employees and create structured development opportunities.\n Build succession plans for critical culinary leadership positions.\n Support internal promotions and career advancement throughout JAG.\n Foster a positive, inclusive, respectful, and collaborative kitchen culture.\n Ensure culinary leaders effectively coach and develop their teams.\n Address performance concerns and employee relations matters in partnership with People & Culture.\n Monitor employee engagement, retention, and turnover trends.\n Promote JAG's values and leadership standards throughout the culinary organization.\n Lead by example through professionalism, accountability, humility, and a passion for culinary excellence.\n\nCulinary Innovation, Menu Development & Quality Assurance\n\n Collaborate with JAG Corporate Culinary Leadership and property Executive Chefs on menu development and culinary initiatives.\n Ensure all menus reflect the culinary vision, creativity, and quality standards of José Andrés Group.\n Oversee implementation of seasonal menu changes, new dishes, and special culinary offerings.\n Conduct regular tastings and quality evaluations.\n Maintain consistency in flavor, texture, temperature, portioning, and presentation.\n Review recipes, specifications, and preparation methods to ensure accurate execution.\n Partner with culinary teams to identify opportunities for menu refinement and operational improvement.\n Support the development of innovative culinary experiences that enhance guest satisfaction and strengthen the property's reputation.\n Ensure menu changes are operationally feasible and financially responsible.\n Maintain a strong understanding of culinary trends, ingredients, and emerging techniques.\n Preserve the integrity and distinct identity of each JAG concept.\n\nLuxury Hospitality & Guest Experience\n\n Champion exceptional culinary experiences that align with the standards of José Andrés Group and The Ritz-Carlton.\n Partner with Restaurant General Managers and Hotel Leadership to ensure seamless coordination between Culinary and Front of House operations.\n Maintain exceptional standards for food quality, presentation, and service timing.\n Support VIP dining experiences, special celebrations, and high-profile events.\n Respond proactively to guest feedback and culinary-related service concerns.\n Collaborate with Operations Leadership on guest recovery and continuous improvement.\n Ensure culinary teams understand the importance of personalized service and luxury hospitality.\n Identify opportunities to enhance the guest experience through creativity, consistency, and thoughtful execution.\n Support the property's reputation for exceptional dining and hospitality.\n\nBanquets, Private Events & Hotel Culinary Operations\n\n Provide culinary oversight for banquet functions, private dining, and special events within the assigned JAG operating scope.\n Partner with Events, Banquet Operations, and Hotel Leadership to ensure successful event execution.\n Review Banquet Event Orders (BEOs), production schedules, menus, and staffing requirements.\n Ensure accurate planning and execution of event-specific culinary needs.\n Oversee food quality, presentation, portioning, and service timing for banquet and event functions.\n Support customized menus, VIP events, and special culinary requests.\n Develop efficient production strategies for events of varying sizes and complexity.\n Ensure banquet culinary operations meet established cost and labor targets.\n Maintain strong communication between Events, Culinary, and Front of House teams.\n Identify opportunities to improve banquet execution, production efficiency, and guest satisfaction.\n\nPurchasing, Inventory & Vendor Management\n\n Oversee culinary purchasing practices and inventory management across assigned outlets.\n Maintain appropriate product quality, consistency, and availability.\n Partner with Purchasing and Finance on vendor selection, pricing, and purchasing strategies.\n Monitor product costs, inventory levels, and usage trends.\n Ensure proper receiving, storage, rotation, and inventory control procedures.\n Identify opportunities to reduce waste and improve purchasing efficiency.\n Maintain responsible product utilization without compromising culinary standards.\n Evaluate vendor performance and product quality.\n Ensure accurate inventory reporting and documentation.\n Support cost-control initiatives and responsible resource management.\n\nLabor Management & Workforce Planning\n\n Oversee culinary labor planning and staffing strategies across assigned operations.\n Review schedules, labor productivity, overtime, and staffing models.\n Ensure appropriate culinary leadership and team coverage during all operating periods.\n Partner with People & Culture and Talent Acquisition to anticipate staffing needs.\n Develop strategies to improve productivity and operational efficiency.\n Monitor labor performance against established budgets and forecasts.\n Support training and cross-utilization of culinary talent when appropriate.\n Ensure compliance with applicable labor laws and company policies.\n Balance labor efficiency with the staffing required to maintain exceptional food quality and service execution.\n\nFood Safety, Sanitation & Regulatory Compliance\n\n Maintain overall accountability for food safety, sanitation, and kitchen compliance.\n Ensure adherence to applicable New York City health department regulations and food safety standards.\n Establish and enforce proper food handling, storage, labeling, and temperature control procedures.\n Ensure compliance with allergen management and cross-contamination prevention protocols.\n Conduct regular kitchen inspections and sanitation reviews.\n Maintain operational readiness for health inspections and internal audits.\n Partner with Facilities and Engineering on kitchen equipment maintenance, repairs, and preventive maintenance.\n Ensure appropriate emergency and incident-response procedures.\n Promote a safe, clean, and professional kitchen environment.\n Address compliance concerns promptly and implement corrective action plans.\n Maintain compliance with JAG operational policies and procedures.\n\nHotel Leadership & Business Partnerships\n\n Serve as the senior culinary representative for JAG within the property.\n Maintain strong working relationships with The Ritz-Carlton's Hotel Leadership and food and beverage partners.\n Collaborate on shared operational priorities, guest experience initiatives, and special events.\n Participate in hotel and property leadership meetings as appropriate.\n Coordinate with hotel departments to support seamless culinary operations.\n Maintain professional communication regarding operational needs, service expectations, and culinary initiatives.\n Represent José Andrés Group professionally with hotel stakeholders, vendors, and external partners.\n Support a collaborative and solutions-oriented relationship between JAG and hotel leadership.\n\nStrategic Planning & Continuous Improvement\n\n Partner with the Director of Operations on long-term culinary strategy and operational priorities.\n Develop annual and quarterly action plans aligned with financial and operational objectives.\n Analyze culinary performance, financial results, guest feedback, and operational trends.\n Identify opportunities to improve systems, processes, productivity, and overall efficiency.\n Lead culinary improvement initiatives and special projects.\n Support capital planning, kitchen equipment needs, and operational investments.\n Evaluate opportunities to strengthen culinary quality, profitability, and team performance.\n Maintain awareness of the New York City luxury dining market and competitive landscape.\n Support company-wide culinary initiatives and operational best practices.\n Present performance updates, recommendations, and strategic priorities to senior leadership.\nRequirements:\nWhat We're Looking For\n\n 10+ years of progressive culinary leadership experience, including signific

Job Description Major Food Group is hiring an experienced Pastry Cook to join our team at Torrisi! Located in the historic Puck Building, Torrisi, a love letter to Little Italy, proudly presents an Italian-American restaurant with an extensive wine program, a New York-Italian cocktail bar and a luxe deli. Chef Rich Torrisi presides over an open kitchen and presents showstopping dishes, with many prepared or finished tableside to engender warm and welcoming hospitality. RESPONSIBILITIES: Understand and follow recipes for all food items associated with the pastry department. Take responsibility for maintaining a neat and organized work environment. Prioritize the production schedule for that day to meet pars in a timely manner. Practice safe food handling in accordance with NY state regulations. Ensure proper rotation of product. Maintain a clean and professional appearance at all times. Communicate any complications with the facilities, including kitchen equipment. Follow a weekly schedule with little to no absences REQUIREMENTS: Minimum 3 years of pastry experience in a fine dining establishment. Is Solution orientated and has a positive attitude. Must be able to accept constructive criticism. Must be able to understand or speak English. Should be able to lift up to 50 pounds and to work standing for an extended period of time. Collaborates well with team members in accomplishing tasks while meeting the standard. BENEFITS: Competitive Salary Medical/Dental/Vision Insurance with Company subsidy Growth Opportunities Progressive Paid Time Off Parental Leave Tuition Reimbursement Generous Dining Allowance Unlimited Referral Program TransitChek Discount Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Job DescriptionDescription: Job Title: Pastry Cook Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $20.00 - $25.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling, and delicious adventure. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary As a Pastry Cook, you will execute precise mise en place and production for all pastry items - ensuring quality, consistency, and timing that meet JAG standards. You’ll scale recipes, assemble and finish desserts, support service plating, and uphold rigorous food safety, labeling, and organization. This role thrives on accuracy, pace, and craftsmanship. Key Responsibilities • Execute daily mise en place and production of cakes, pastries, laminated doughs, custards, mousses, chocolates, glazes, and sauces to recipe specifications., • Accurately scale recipes (metric & imperial), temper chocolate, and maintain production schedules to meet service and event pars., • Portion, plate, and finish desserts with consistency in texture, flavor, and presentation while supporting service ticket times., • Ensure adherence to standardized recipes, portion controls, and quality standards; participate in tastings and continuous product improvement., • Maintain strict compliance with DOH/HACCP standards, including proper labeling, FIFO, allergen protocols, temperature logs, and sanitation practices., • Assist with inventory management, receiving, yield tracking, and waste reduction initiatives., • Safely operate and maintain pastry equipment, reporting repair needs promptly., • Collaborate effectively with BOH and FOH teams, support peak service periods, and contribute to a professional, inclusive team culture.Requirements: What We’re Looking For • 1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry; culinary/pastry program a plus., • Strong scaling and baking fundamentals (mixing methods, proofing, tempering chocolate, glazing, finishing)., • Knowledge of food safety, allergens, and sanitation., • Excellent organization, attention to detail, and pace under pressure; clear communication., • Open schedule with flexibility (early mornings, nights, weekends, holidays)., • Solid pastry skills and ability to follow prep lists and recipes., • Knowledge of cooking techniques, kitchen equipment, and food safety standards., • Food Handler certification (or ability to obtain)., • Culinary degree is a plus. Working Conditions & Physical Requirements • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly (bags of flour/sugar, sheet trays, equipment)., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Reports to: Executive Pastry Chef and Executive Chef The Place: A place like no other - Re-imagine the experience of membership with the opportunity to belong to an eclectic and stellar community; that is the Zero Bond private members’ club. Born into the heart of a culturally historic neighborhood in its ascendency, Zero Bond is the new gathering place. The Role: This role will be directly supported and mentored by Executive Pastry Chef Klaus Vils Græsborg. It is designed for an eager pastry professional with 1–3 years of experience who wants to refine their core techniques, step into station leadership, and build a career with significant room for growth within Bond Hospitality. In addition to executing evening plated dessert service across member dining, lounge services, and private club events, you will take ownership of daily admin and organization for the Pastry Department —building prep lists, taking inventory, and drafting order requests. Responsibilities: Daily Prep Lists & Shift Planning: Write and manage daily PM pastry prep lists, prioritizing production tasks for the evening and setting up morning handovers. Inventory: Monitoring station pars, conducting physical inventory counts, and drafting daily order requests for Executive Pastry Chef review and approval Service & Production: Prepare PM station mise en place and execute à la minute plated desserts for member dining and private member events. Cakes & Special Orders: Prepare bespoke cakes and customized pastry requests with precision. Technique & Recipe Precision: Follow standardized metric recipes, ensuring correct consistency, holding temperatures, and visual plating aesthetics. Walk-In & Station Standards: Maintain strict walk-in organization (FIFO, labeling/dating) and ensure spotless sanitation in compliance with DOH standards. Shift Closing: Complete nightly station breakdown, restock line pars, and execute thorough kitchen closing duties. Qualifications & Disposition: 1–3 years of professional pastry experience in a high-end, luxury hospitality environment (private club, fine dining restaurant, or boutique hotel preferred). Bilingual, English and Spanish Solid grasp of fundamental pastry techniques (piping, scooping/quenelling, basic baking, chocolate work, and clean plating). Readiness to take on administrative duties (daily prep sheets, inventory tracking, ordering). High attention to detail, strong work ethic, and a positive, team-first attitude. Eagerness to receive hands-on coaching and continuous training from the Executive Pastry Chef with room to grow into higher roles. NYC Food Protection Certificate preferred (or obtained within 30 days of hire). Physical Requirements: Must be able to seize, grasp, turn and hold objects with hands Must be able to work on your feet for at least 10 hours Fast paced movements are required to go from one part of the club to others Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 35 pounds regularly Occasional environmental exposures to cold, heat, and water. Occasionally kneel, bend, crouch and climb as required Benefits: Medical, Dental, Vision Insurance 401k Sick Paid Time Off Commuter Benefits Daily family meals Learning and Development Bond Hospitality and Noho Cultural Society, LLC (DBA: Zero Bond) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Work closely with the Pastry Chef, Sous Chefs, and Chef de Parties to support the daily production of pastries, breads, desserts, viennoiserie, and other baked goods within the commissary kitchen. Reporting to the Pastry Chef and Sous Chef, the. The ideal candidate is highly organized, detail-orient

Pastry experience and 2+ years in a Pastry Chef, Executive Pastry Sous Chef, or other senior pastry leadership role in a high-volume, fine dining, luxury hospitality, or hotel environment. Downtown NYC hotel is looking for a Pastry Chef to lead the pastry department in delivering consistently except

We are seeking a talented Pastry Junior Sous Chef to join our world-class culinary brigade in our Commissary Kitchen in the Bronx. We are seeking a highly motivated and skilled Pastry Junior Sous Chef to join our dynamic pastry team in our Commissary Kitchen. As the Pas

Working alongside Executive Pastry Chef Mary George and her team.

High-volume pastry production of loaf cakes, soft butter cookies, vegan pastries, brownies, financiers, and other baked goods. Assist Pastry chef with day to day production and operation. Pastry degree or extensive courses earned from ICE, Johnson & Wales University, or equivalent academic instituti

The Pastry Cook is responsible for the preparation, execution, and presentation of all pastry and dessert items in accordance with the restaurant’s standards of quality, consistency, and technique. This role supports the Pastry Chef and culinary team in maintaining a clean, organized, and effi

Prepares and assembles pastry items as directed by the Pastry Chef, following standardized recipes and plating instructions. The Pastry Cook will work closely with the Pastry Chefs to create and execute high-quality pastries, desserts, and confections. We are hiring a Pastry Cook for Santi!.

James Beard Award Pastry Chef is looking for talent for his locations: Dominique Ansel Bakery, Dominique Ansel Workshop, and Papa D'Amour.

Responsibilities include supporting the Executive Pastry Chef in the supervision and execution of all . At least 1 year of professional pastry experience is required.