Trabajos pastry chef en East Elmhurst, New YorkCrear alertas

Assist Executive Pastry Chef in creation and development of new menu items .

Oversee and manage all areas of our bakery. Oversees the production of all items for the bakery and restaurant including special orders and events. The Executive Pastry Chef role is responsible for managing the daily operations of our bakery and restaurant, including the selection, development and p

As the Pastry Junior Sous Chef, you will work closely with the. The role of Pastry Junior Sous Chef.

Baker & Pastry Chef (Hybrid Role). We are seeking a highly skilled Baker & Pastry Chef to take responsibility for both our daily bread production and our custom pastry and cake orders. Managing inventory of baking ingredients and reporting stock needs to the Head Chef/Manager.

Highly acclaimed Marea, from famed hospitality firm Altamarea Group and located in Central Park South, is looking for skilled and passionate junior pastry chef to join the team. We are seeking a dedicated Junior Pastry Sous Chef with strong passion for culinary ability, a creative eye for presentati

Responsibilities include supporting the Pastry Chef & Sous Chef in overseeing production for the pastry station and all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department. AM PASTRY PRODUCTION SUPERV

Executive Pastry Chef, Pastry Chef de Cuisine, or equivalent). Executive Pastry Chef – Upscale Members-Only Club.

We are seeking a talented Pastry Sous Chef to manage the pastry program at Michelin Starred Oiji Mi and Bōm in New York City. Our ideal candidate must have a positive attitude, willingness to learn and grow within a Michelin starred trained team, be able to assist Executive Pastry Chef in.

Temple Court, a Tom Colicchio Restaurant in the Beekman Hotel, is looking for Pastry Sous Chef to join their growing team. Temple Court is an EEO Employer.

Join Our Pastry Team at Le Coucou!. In this role, you will work closely with Executive Pastry Chef Jansen Chan and internationally acclaimed Chef Daniel Rose.

Pastry cook is responsible for the preparation of pastry prep cold dishes, salads and appetizers.Looking for a chef who specialize in creating visually appealing and delicious cold platters, often incorporating intricate garnishes and decorations.Prepare ingredients and handle baking equipment with.

Open availability particularly evening shift to close. Responsibilities include supporting the Pastry Chef & Sous Chef in overseeing production for the pastry station and all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to

The ideal candidate is passionate about hospitality and pastry, self-motivated, and highly organized with a strong desire to learn and grow with us. We are seeking experienced cooks to work with our pastry team to execute our dessert menu, while maintaining the highest quality of food presentation,

Minimum 3–5 years of professional experience in a pastry chef or lead pastry position, ideally in an artisan bakery or similar high-quality production environment. Pastry Chef – [Your Name].

Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department. Qualified candidates will have a minimum of 3 years management exper

Act as the primary supervisor for pastry sous chefs, line cooks and prep team; including prep, training, coaching and disciplining. Work in conjunction with the Chef de Cuisine, Executive Pastry Chef and porter team to ensure that all equipment and facilities are maintained in accordance with buildi

We are seeking an Executive Pastry Chef to lead the hotel’s pastry program, overseeing all pastry operations across restaurants, bars, and private events. Partner with the Executive Chef on cost management, inventory, and labor controls to achieve financial goals.

We are seeking a passionate and skilled.The ideal candidate is detail-oriented, organized, and thrives in a collaborative environment.You’ll work closely with our Pastry Chef, Executive Chef, and Chef de Cuisine, to execute a variety of pastries and desserts for breakfast, lunch, dinner, and s

Im looking for someone to work Sunday early morning shift srarts at 4am.The posituon is to proof and bake off the morning pastries.Person in charge is a pastry chef.

L'Artusi is hiring a Pastry Sous Chef to work with our Exec Pastry Chef. Our 2 pastry chefs oversee the entire pastry team, which currently includes 5 other employees. The pastry team at L'Artusi oversees the dessert and cheese programs at L'Artusi and at our sister locations b'artusi, Via Port

The Pastry Cook is responsible for carrying out operations and productions that take place in the kitchen, including properly scaling recipes, mixing a variety of batters and doughs, portioning and baking according to signature recipes, all guided by the Chef and Owners.

Chocolate Production / Pastry Chef Assistant .

Notifies Executive Chef/Head Chef of all product shortages and equipment maintenance issues. Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.

Collaborate closely with Executive Chef Ronny Emborg to develop and refine innovative, premium-quality desserts. If you’re an innovative, team-driven pastry chef with a passion for creating extraordinary desserts, we’d love to hear from you.

Pastry Head Chef – Maxime’s, New York City- $100,000. We are seeking a talented Pastry Head Chef to join our world-class culinary brigade. Leading the pastry team to deliver exceptional dishes and items from our menus using the very best ingredients and demonstrating highly skilled pastr

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

JOB TITLE: Chef Assistant (CA) POSITION TYPE: Part-Time. Serve as a chef assistant with events that include an array of menus and classes such as: culinary, pastry, wine classes and mixology. POSITION SUMMARY: The award-winning Institute of Culinary Education (ICE) is seeking a part-time Chef Assist

You’ll lead a talented, passionate team while ensuring the bakery’s legendary standards remain uncompromisingly high. This is not just a job—it’s a chance to help shape the next chapter of one of New York’s most cherished bakery institutions. Head of Bakery Production /

Pastry Sous Chef for Dominique Ansel Bakery.

The Pastry Sous Chef is responsible for assisting the Chef de Cuisine and Chef Owner in the oversight of the hourly pastry team and will oversee the menu and the administration of our Pastry Department's day-to-day operations, including various fine dining and events venues and a retail Bakery. Dan

EXECUTIVE CHEF/CHEF DE CUISINE. HEAD OF BAKERY PRODUCTION / EXECUTIVE PASTRY CHEF. Are you a Chef in New York City exploring new opportunities, or simply keeping an open mind about the next step in your hospitality career? We’re here to support you — genuinely.

Collaborate with the Executive Pastry Chef and Executive Chef on cost management, inventory, and labor controls. We are seeking a Pastry Sous Chef to support the hotel’s pastry program, assisting with operations across restaurants, bars, and private events.

We are seeking culinary professionals to assist in the production and plating of desserts and pastries.You’ll be working closely with the pastry chef to help produce all components related to the dessert menu, as well as working the line during service to plate desserts for guests.At least 2 y

Join our pastry team in a new & exciting catering/upscale events concept by Chef Daniel Boulud-. Year Pastry Cook experience, fine dining a plus.

Riverpark is seeking a skilled Pastry Cook to join our team of culinary professionals.Under the direction of the Chef de Cuisine this individual will provide support in the execution of all desert offerings for Riverpark restaurant as well as Little River, our casual grab and go concept, and Apella

Pastry Chef – Commissary Production & Restaurant Execution (6 month minimum Interim Leadership Opportunity, could lead to permanent role).Jacob’s Pickles – Upper West Side / PHG Commissary Kitchen.Head Pastry Chef and Director of Operations.PHG), supporting seven restaurant locatio

The Pastry Cook is responsible for preparing a high-quality level of desserts, pastries, and other baked goods in a fast-paced kitchen environment. Ability to execute a wide range of desserts and baked goods in a timely manner under the instruction of the Executive Pastry Chef. Culinary tr

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

The Executive Pastry Chef leads the comprehensive pastry program across Wythe Hotel's multi-venue operation, overseeing all dessert and baked goods production for Le Crocodile, Bar Blondeau, special events, weddings, afternoon tea service, and hotel amenities. Design and execute seasonal dessert men

Chef Keller’s culinary skills and high standards make him an inspiration to younger chefs and have earned him countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and

Job Description Executive Pastry Sous Chef | Bronx Production Facility $125,000-$150,000 + Bonus | 90+ Year NYC Specialty Food Retailer Lead pastry production, producing 1,500-2,500+ items daily for 6-8 premium retail locations across thetri-state area. The Role: • Manage pastry department: 10-15 pastry cooks and decorators, • Oversee production of laminated doughs, viennoiserie, cakes, tarts, cookies, and seasonal items, • Partner with Culinary Director on menu development, • Ensure quality consistency across all retail locations, • Control labor schedules, inventory, purchasing, and pastry P&L, • 5+ years producing 1,000+ pastry items daily in commissary, production bakery, or multi-unit operation (not single restaurant/hotel), • 3+ years managing pastry teams of 10+ people, • Production facility experience (producing for multiple locations, not single-restaurant service), • Strong technical skills: lamination, tempering, decorating, scaling recipes for high volume, • Examples of relevant backgrounds: Production bakeries (wholesale operations), commissary pastry operations, airline catering pastry, multi-unit bakery operations (supplying 5+ locations), • Experience producing for retail (packaged items that hold quality 24-48 hours), • You've only done restaurant/hotel plated desserts (even "high-volume"), • Daily production was under 500 items, • The largest team was under 5 people, • Commissary hours (early mornings, more predictable than restaurant pastry), • Your work reaches thousands daily across multiple locations, • Creative input on seasonal programs and menu development Apply: Email resume. Answer briefly: • Daily pastry volume you've managed (give us a number), • Largest pastry team you've led (how many people), • Have you produced pastries for multiple locations (commissary/multi-unit)? (Yes/No)

Job Description Position Summary The Executive Pastry Sous Chef is a key leader within the pastry department, responsible for daily production management, product quality, and team development. This hands-on position blends artistry and leadership, ensuring the consistent production of exceptional pastries and baked goods while supporting the Executive Chef in operational planning, training, and cost control. The ideal candidate brings creativity, precision, and organizational excellence to a fast-paced, high-volume environment. Core Responsibilities Production & Operations • Oversee daily pastry production, ensuring quality, consistency, and timely output., • Prepare, bake, and package pastries and baked goods according to recipes and brand standards., • Collaborate with the Executive Chef to optimize production methods for efficiency and consistency., • Maintain strict adherence to sanitation, food safety, and operational procedures., • Supervise, train, and mentor pastry team members to meet production and quality goals., • Recruit and onboard new pastry staff, fostering a culture of excellence, accountability, and collaboration., • Lead training for new menu items, seasonal updates, and process improvements., • Collaborate with the culinary leadership team on new recipes, seasonal features, and menu innovations., • Maintain presentation standards and assist in creating decorative or artistic pastry displays., • Create and manage labor schedules to align with budget goals and production needs., • Oversee inventory control for all pastry ingredients, monitoring usage and minimizing waste., • Support the Executive Chef in managing food, labor, and operating costs., • Ensure portion control and accurate preparation techniques to meet food cost targets., • Maintain accurate records for inventory and production., • Ensure all staff adhere to grooming, uniform, and attendance standards., • Uphold all company policies and food safety regulations., • Perform other duties as assigned by the Executive Chef or Culinary Director. Qualifications & Requirements • Culinary or pastry arts education required., • Minimum 5 years of professional pastry experience in a high-volume restaurant, hotel, or retail environment., • Minimum 3 years of supervisory or management experience., • Proven ability to lead teams, train staff, and manage production schedules., • Strong organizational and time management skills; able to multitask in a fast-paced setting., • Proficient in Microsoft Word and Excel., • ServSafe Food Handler certification required., • Must be available for flexible scheduling, including weekends, evenings, and holidays., • Able to stand for long periods and lift 30–40 lbs as needed. Preferred Skills • Bilingual in English and Spanish., • Strong leadership presence and ability to hold team members accountable., • Creative flair for pastry presentation and recipe innovation., • Ability to travel occasionally to multiple production or retail locations., • Experience working with diverse teams and customer bases.Company DescriptionRestaurantZone is one of the fastest-growing national recruiting agencies in the hospitality/restaurant space. We are a research-based retained recruitment agency & hybrid tech company that focuses on key roles for restaurants and hospitality. RestaurantZone has been featured in National Restaurant News and Total Foods Service Magazine and has worked with reputable brands like Red Lobster, Vapiano's, Chick-fil-a, Sbarro’s, McDonald's, Domino's, Cracker Barrel, Google, and Facebook. We are the cutting edge of recruiting with tech-savvy recruiters with over 100+ collective years of experience working on the team. We have hundreds of jobs to fill and grow! Our recruiters work the entire country and focus on all major locations including Los Angeles, San Diego, New York City, Chicago, Miami, Atlanta, Washington DC, Houston, Las Vegas, Denver, Hawaii, and more!RestaurantZone is one of the fastest-growing national recruiting agencies in the hospitality/restaurant space. We are a research-based retained recruitment agency & hybrid tech company that focuses on key roles for restaurants and hospitality. RestaurantZone has been featured in National Restaurant News and Total Foods Service Magazine and has worked with reputable brands like Red Lobster, Vapiano's, Chick-fil-a, Sbarro’s, McDonald's, Domino's, Cracker Barrel, Google, and Facebook. We are the cutting edge of recruiting with tech-savvy recruiters with over 100+ collective years of experience working on the team. We have hundreds of jobs to fill and grow! Our recruiters work the entire country and focus on all major locations including Los Angeles, San Diego, New York City, Chicago, Miami, Atlanta, Washington DC, Houston, Las Vegas, Denver, Hawaii, and more!

Job Description World Renowned and James Beard Winning Pastry Chef Dominique Ansel is looking for a Porter for Dominique Ansel Bakery! We are looking for dedicated, passionate, hard-working individuals to be part of the team. Come grow with us!

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Executive Pastry Chef Responsibilities:. Executive Pastry Chef Requirements:. Executive Pastry Chef Compensation:.

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 Hourly Sous Chef supervises and participates in the transformation of high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Chef De Cuisine and the Pastry Sous Chef Manager. • Leads the Pastry Team in the preparation of pastries, tiramisu, cannoli, cookies, brioches, gelato and other Italian desserts in accordance with Eataly’s standards, • 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, • 2+ years in a pastry preparation position, • Excellent communication skills, • Basic math and measuring skills, • 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 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job DescriptionJob Details We are hiring for culinary roles for Maxime’s! Maxime’s is NYC’s newest private member’s club from entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London. Maxime’s mission is to provide exceptional and discreet service for our members through unparalleled hospitality. Our members will feel as though they are in a private home, enjoying outstanding food and wine surrounded by stunning decor. We are seeking applicants for a variety of culinary roles to join our kitchen teams. Applicants can expect to work in a state of the art kitchens, providing excellent fine dining cuisine and at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Head Chef - $100,000-$110,000/annum, • Pastry Junior Sous Chef - $65,000-$75,000/annum, • Chef de Partie - $28-$33/hour, • Japanese Restaurant Chef - $24-$26/hour, • Professional work collaboration with experts in the food and hospitality field., • Opportunity to work with a exceptional products and in unique environments., • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • Minimum 2 years’ experience working in a fine dining restaurant and/or hotel., • Experience with Latin-American cuisine., • Current NYC Food Protection Certificate., • Willingness to maintain a clean, healthy, and safe working environment., • Willingness to be respectful with our values and principles., • Ability to work independently, with minimal supervision., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates.

Job DescriptionJoin the Laurent Tourondel Hospitality team and help to oversee the pastry outlet that includes L'Amico Restaurant, The Vine, and Second. Event Space at Eventi hotel with the opening of a new concept slated for April, 2021. This is an opportunity to join a team for creative and forward thinking professionally led by renowned chef Laurent Tourondel. This position will assist the Executive Pastry Chef to manage this faced paced, seasonal, quality focused operation. He/She will also be in direct contact with Chef Laurent Tourondel and LTH Executive Chef. As our operation grows, we also adapt to the current state requiring masks, temperature checks, social distancing, etc. This is the perfect time to take your career to the next step and help bring our kitchens to the next level. Job duties:-Manage the entire pastry menu at new concept (at full capacity, about 10 items) with assistance from the Exec Pastry Chef and pastry staff -Responsible for treating all co-workers in a respectful manner; -Responsible for communicating openly and thoroughly with the Executive Team; -Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; -Help manage the porter and dishwashing crew Responsible for treating all co-workers in a respectful manner; Responsible for communicating openly and thoroughly with the Executive Team; Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; Responsible for adherence to all LTH recipes (except for guests’ allergies), policies, and procedures; Responsible for having thorough knowledge of and for being able to accurately and attractively describe all food and recipes; Responsible for having thorough knowledge of LTH, its origin, and philosophy and enthusiastically offering to share that knowledge with all guests; Offer ideas for all specials ideas and help establish recipes weekly for approval and implementation; Responsible to establish proper prep lists for the prep cooks, pasta prep and butchers as well as supervising the cooking process on the line; Conduct daily line check to control food quality, quantities and assess the work of all line cooks Review daily staffing to insure appropriate level ready for service; Attend the daily pre-shifts with front of house to present daily specials; Hold regular BOH pre-shifts to go over the happenings at LTH, menu changes and other matters Attend all Chefs meeting; Properly submit food order requests and place orders according to pars, business level and upcoming needs; Use approved ordering system (food) and PO’s requirements (non-food) for all orders; Review the weekly schedule with the Chef de Cuisine for the cooks and prep-cooks for the kitchen your are responsible for, so schedule can be posted no later than the Friday before schedule comes into effect; Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately; Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;