Trabajos pastry sous chef en Hoboken, New JerseyCrear alertas

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

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

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.

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. With career progression opportunities, premium benefit

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

In this role, under the guidance of our Pastry Chef and Pastry Sous Chef, you will collaborate in maintaining and elevating our culinary excellence, while assisting with our dessert and bread programs. Chef Keller’s culinary skills and high standards make him an inspiration to younger chefs and ha

The Pastry Sous Chef is responsible for assisting the Executive Chef 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. Executing all reques

Hotel Chelsea is now hiring Pastry Sous Chefs for executing. Prepares menu items following recipes and yield guides, according to standards set by the chef.

Executive 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 2 years manage

Pastry Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Pastry Chef and Sous Chefs ands with their daily tasks. Their principal goal is to provide the highest quality meals that meet the Pastry Chefs ex

The Pastry Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution in connection with desserts while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness, and maintenance,

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

The pastry sous chef is responsible for assisting the pastry chef with daily food production in our commissary kitchen.

Working alongside the Executive Chef and Executive Pastry Chef, the Pastry Sous Chef will help lead all aspects of the pastry program—from daily production and service to team development and maintaining the highest standards of quality and consistency. Previous leadership experience as a Past

After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this spring.With over 10,000 square feet spanning two floors, the new restaurant wil

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 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 Job Summary: Scarpetta Nomad is seeking a skilled Pastry Sous Chef to join our team in New York. The Pastry Sous Chef will assist in the preparation and production of high-quality pastries, desserts, and baked goods. Qualifications: • Proven experience working as a Pastry Chef or Pastry Sous Chef, • Strong knowledge of pastry techniques, ingredients, and flavors, • Ability to manage and lead a team effectively, • Excellent organizational and time-management skills, • Creativity and passion for creating visually appealing and delicious pastries Responsibilities: • Assist in planning, preparing, and executing a variety of pastries, desserts, and baked goods, • Oversee the pastry kitchen operations and ensure quality and consistency in all products, • Train and mentor pastry team members, • Maintain inventory of ingredients and supplies, • Ensure compliance with food safety and sanitation regulations Additional Requirements: • Culinary degree or relevant certification is a plus, • Flexibility to work evenings, weekends, and holidays, • Ability to work in a fast-paced environment and meet deadlines LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service.

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;

Job Description Position Title: Pastry Sous Chef Salary: $70,000 - $90,000 Other Forms of Compensation: Comprehensive Benefit Package 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 Union Square Events is seeking a Pastry Sous Chef to join our Commissary team and help lead high-volume pastry production that supports exceptional culinary experiences across our business. This role combines hands-on pastry production with team leadership, operational excellence, and administrative responsibilities. As a key member of the culinary leadership team, you will work closely with the Executive Chef and culinary managers to support daily operations, coach and develop team members, maintain quality standards, and contribute to a positive, inclusive kitchen culture. If you enjoy mentoring others, creating high-quality products at scale, and finding innovative ways to improve operations, we'd love to hear from you. What You'll Do • Partner with the Executive Chef and culinary leadership team to oversee daily pastry production in a high-volume commissary environment., • Actively participate in production while ensuring consistency, quality, and presentation standards are met., • Help coordinate labor and workflow to support efficiency and operational goals., • Support the execution of catering and special event production., • Contribute ideas for new menu offerings, seasonal items, and culinary programs., • Lead, coach, and support a team of pastry professionals and hourly associates., • Foster an environment where team members feel respected, included, and empowered to grow., • Assist with training, scheduling, performance coaching, and daily communication., • Promote a culture of accountability, collaboration, safety, and continuous improvement., • Support food cost management, waste reduction initiatives, and inventory controls., • Assist with purchasing, product ordering, and maintaining appropriate inventory levels., • Monitor production processes to help ensure labor and food costs remain aligned with operational objectives., • Uphold food safety, sanitation, and workplace safety standards. What We're Looking For • Experience in high-volume pastry production or bakery operations., • Experience leading or supervising culinary teams, including teams of up to 20 associates., • Ability to balance hands-on production responsibilities with people leadership and administrative tasks., • Knowledge of food cost management, waste reduction, inventory control, and purchasing practices., • Experience supporting catering operations or large-scale event production is a plus., • Familiarity with batch production and commissary kitchen environments is helpful., • Culinary degree, Associate degree, or equivalent combination of education and practical experience., • Understanding of pastry techniques, quality standards, and production planning., • Strong organizational, communication, and problem-solving skills., • Ability to collaborate effectively with diverse teams and stakeholders., • Comfort using Microsoft Office applications, Outlook, email, and internet-based systems., • Commitment to food safety and sanitation best practices., • ServSafe Certification is preferred., • Open availability to support business needs. Apply to Union Square Events today! Union Square Events is a member of Compass Group USA Click here to Learn More about the Compass Story 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. 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Union Square Events are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) 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 Applications are accepted on an ongoing basis. Union Square Events maintains a drug-free workplace. Req ID: 1573457 Union Square Events Gina Barbish [[req_classification]]

Job DescriptionDescription: Job Title: Pastry Chef de Partie Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $22.00 - $28.00 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 The Pastry Chef de Partie is a hands-on leader responsible for overseeing daily pastry operations, ensuring consistent product quality, food safety, and exceptional hospitality. This role leads the pastry station during shifts, supports team training and development, manages inventory and cleanliness standards, and responds effectively to service needs. The Pastry Chef de Partie models José Andrés Group values while fostering a positive, collaborative work environment and delivering desserts that meet the highest operational and guest experience standards. Key Responsibilities • Plan, set up, and lead pastry shifts, ensuring smooth execution of daily service and production., • Supervise the pastry station in the absence of the Head Chef or Sous Chef, maintaining quality, pace, and standards., • Delegate shift duties, assign tasks, and follow up with team members to ensure timely and accurate completion., • Train, coach, and support new team members on shift while fostering professional growth and teamwork., • React calmly and effectively to callouts, emergencies, and guest needs while maintaining exceptional hospitality., • Ensure all pastry items are prepared and served according to José Andrés Group recipes, quality standards, and health department regulations., • Monitor product quality, food safety, and operational consistency throughout each shift., • Follow inventory control procedures to minimize waste and product loss., • Maintain cleanliness, organization, and sanitation across all pastry and work areas., • Complete end-of-shift and end-of-day documentation and counts; communicate discrepancies promptly to leadership., • Support cross-functional restaurant operations as needed and remain proficient in all areas of the kitchen., • Model professionalism, integrity, punctuality, and a positive work environment for both guests and teammates., • Promote José Andrés Group culture while ensuring compliance with all safety regulations, government laws, and internal standards.Requirements: What We’re Looking For • Open schedule with flexibility (early mornings, nights, weekends, holidays)., • Minimum 2–3 years of professional pastry or kitchen experience, with leadership or station responsibility preferred., • Proven ability to run shifts, delegate tasks, and support team performance in a fast-paced environment., • Hands-on experience with pastry production, dessert execution, and maintaining consistent quality standards., • Strong knowledge of food safety, sanitation, and health department regulations., • Experience training and mentoring team members while fostering a positive, collaborative culture., • Comfortable adapting quickly to changing service needs, callouts, and guest requests., • Familiarity with inventory controls, waste reduction, and end-of-shift reporting., • Demonstrated professionalism, reliability, and commitment to hospitality excellence., • Solid pastry skills and ability to follow prep lists and recipes., • 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 SOUS CHEF / Private Household Kitchen | New York City Full-Time | In-Person | $100,000 – $130,000 About the Opportunity A distinguished private household in New York City is seeking a talented and highly organized Sous Chef to join their culinary team. This is an exceptional opportunity for a polished culinary professional who thrives in an intimate, high-standard environment and understands the discretion, precision, and care required in private household service. The Sous Chef will work closely with the household Chef to support daily kitchen operations — from preparation and sourcing to recipe organization and select administrative responsibilities. Baking and pastry experience is a strong asset, as the role calls for the ability to prepare a range of breads, pastries, desserts, and baked goods alongside savory cuisine. Key Responsibilities Culinary Operations & Kitchen Support • Assist the Chef with daily food preparation, mise en place, cooking, and kitchen organization, • Prepare a variety of dishes and components to a refined, elevated standard, • Support menu preparation, recipe development, and execution as needed, • Maintain exceptional standards for freshness, quality, presentation, and food safety, • Organize and maintain household recipes, culinary notes, menus, and kitchen reference materials, • Work independently while taking direction from the Chef and proactively anticipating kitchen needs, • Assist with special meals, entertaining, and other culinary requirements as needed, • Maintain professionalism, discretion, and confidentiality at all times Sourcing, Procurement & Inventory • Source high-quality, seasonal ingredients throughout New York City with a deep understanding of product quality and availability, • Select the finest daily produce, meats, seafood, dairy, and specialty ingredients, • Develop and maintain strong relationships with markets, purveyors, specialty shops, and suppliers, • Procure specialty and hard-to-find ingredients as required, • Maintain accurate kitchen inventory and monitor product levels, • Ensure proper storage, labeling, rotation, and handling of all food products Administrative & Household Support • Track kitchen and household-related purchases and assist with expense reporting, • Organize receipts, invoices, and purchasing documentation, • Assist with credit card reconciliation for household and administrative expenses, • Coordinate with the Chef and household team regarding purchasing, deliveries, and operational needs Qualifications • Professional culinary experience in a high-end kitchen environment, • Hotel, luxury hospitality, elevated restaurant, or private household experience preferred, • Excellent knowledge of premium ingredients and the ability to recognize exceptional product quality, • Strong familiarity with New York City food markets, purveyors, and specialty suppliers, • Baking and/or pastry experience highly desirable, • Comfortable handling basic administrative responsibilities, including expense reporting and receipt organization, • Professional, discreet, reliable, and service-oriented demeanor, • Genuine passion for food, quality, and culinary excellence Schedule Monday–Friday, 8:00 AM–4:00 PM, with flexibility to cover for the Head Chef as needed Compensation & Benefits • Base Salary: $100,000 – $130,000, commensurate with experience, • Comprehensive benefits package including medical, dental, and vision insurance, • Paid time off and paid holidays, • Opportunities for professional growth and development

The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Executive Chef and Executive Sous Chef. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or ac

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 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 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 • 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, • 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: 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 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.

If you’re reading this, we’re guessing you know your way around a kitchen. We’re currently seeking a detail-obsessed Pastry Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Int

One Haus is seeking a skilled Sous Chef (or Ex-Sous Chef) for a private New York City household. In a discreet, high-standard environment, you will support the household Chef with daily prep, sourcing, recipe organization, and select administrative duties.

Baker Tilly is looking for a Managing Director to join our Real Estate Advisory Team and Advisory group!.Baker Tilly’s Real Estate Advisory is a leading provider of valuation and advisory services to a growing client base looking to expand into new markets.The Real Estate Advisory Team at Baker Ti

Reports to: Director of Operations / Chief Operating Officer.At Sophie’s Cuban Cuisine, we’re built on culture, tradition, and hospitality.For nearly 30 years, our family-founded, woman-led brand has delivered authentic Cuban flavors with warmth, consistency, and pride.As a General Manager, you

Our client, a luxury women's apparel company is seeking a General Manager to join their team in NYC!.Oversee daily store performance and drive key sales metrics.Develop and execute strategies to drive sales, client engagement, and overall store performance.Build and maintain a strong clienteling pro

Modern culture trades presence for digital sedation, and nightlife makes good health the price of admission.We’re building the successor to the bar—a new kind of third space, designed from first principles for how people want to gather today.Our first location opens in Williamsburg in early 2027

Our top leaders at Michael Kors are stylish, driven, multi-tasking individuals who know how to keep their team focused and inspired.Success starts with being an entrepreneur – we encourage an innovative workplace to creatively drive your business! As a General Manager, you will own recruiting, dev

As the market continues to evolve, we are seeing an incredible demand for.Front of House and multi-unit operations.If you are a Manager/FOH leader and someone who thrives in high-energy environments, leads with intention, and is passionate about delivering exceptional guest experiences while buildin

FUND is a nonprofit founded by the team behind Mitzvah.Jewish life more accessible, meaningful, and celebrated.Through a grant platform, Mitzvah.FUND designs and distributes beautifully crafted ritual products that help people take their next step in Jewish life.Beginning with Shabbat, the organizat

The Managing Director of Valuation Services will be responsible for business development and oversight of the valuation practice.The firms’ Valuation group is recognized as a leader in the valuation of businesses, securities, and intangible assets for a wide range of tax, transaction and complianc

New Business Development Executive, US Market.Intellectual Property Data & Technology | Remote (US) / Hybrid.We're looking for a driven, hunter-mentality.New Business Development Executive.This is a pure new-logo role — you'll be targeting law firms, corporate legal departments, and IP professiona

Empowered Hospitality is recruiting a.We’re looking for a hands-on, people-focused operator who can lead a high-performing team while driving strong restaurant operations.Lead day-to-day restaurant operations and guest experience.Coach, develop, and motivate the management and hourly teams.Manage

The Assistant General Manager (AGM) at John F.Kennedy International Airport serves as the primary on-site leader for tenant engagement and operational performance, with support of the Operations Manager in the overall execution and success of ASUR Airport’s concessions program.Acting as the critic

Location: New York, NY Salary: $165,000 - $180,000 | 0.Americans want to go to the dentist this year.For fifty years, dentistry has run on simple math: get someone in the chair, find something to fix, bill the insurance, charge the patient, repeat.Wally is different: No insurance, just a $249 per ye

Bryant Park, Union Square, Columbus Circle & Herald Square.Variable; includes mornings, evenings, weekends and holidays based on market needs.General Managers are also expected to be present regardless of weather conditions.The General Manager (GM) is responsible for the overall day-to-day operation

GENERAL MANAGER + KITCHEN MANAGER.Growing Fast-Casual / QSR Concept | Manhattan, NYC.Apply here or email us directly at:.Base Salary, based on experience and role.Major Growth + Career Advancement Opportunity.We’re partnering with an exciting, well-funded and rapidly growing fast-casual concept in

Work closely with the Chef and team on reservations, menus, seasonal offerings, service execution, and operational needs.

Oversees the daily activities of the front-of-house operations and team members in accordance with company policies and procedures and works concurrently with the Executive Chef ensuring a successful operation. Responsible, with the Executive Chef, for maintaining the venue’s monthly Profit & Loss