
Pastry Sous Chef
- New York City, NY
- $75,000-80,000 per year
- Permanent
- Full-time
- A management role, the Pastry Sous Chef must understand and nurture the company core values and F&B program.
- Assist with developing and implementing new recipes, culinary activations, and menu items in collaboration with the Executive Chef and Chef de Cuisine.
- Work with Executive Chef and CDC to direct production and on-site execution of new recipes.
- Facilitate and conduct training with CDC as needed with BOH teams
- Works collaboratively with the CDC to maintain quality control and standards of production.
- Supports special projects when needed with projects including but not limited to: (tasting, high-level production, media requests, promotions, and photo shoots).
- Be familiar with and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements.
- Successful culinary production operation under the direction of the Executive Chef and Chef the Cuisine
- Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation
- Opportunity to assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, counseling, coaching and developing
- A.O.S. Degree in Culinary Arts or culinary certificate
- Minimum of two to three years of culinary/kitchen experience, depending upon formal degree or training ServSafe Certified
- 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)