French Pastry Chef- Fine Dining (NYC)

Job Summary

As the French Pastry Chef, you are responsible for the preparation, production, and ordering for the pastry department for a brand new, gourmet French food and delicatessen outlet located at 1100 Avenue of the Americas. You are responsible for supporting the Executive Chef with the effective execution of culinary services for the 75-100-seat restaurant. 

You are responsible for handling, preparing, and storing perishable products. You will adhere to HACCP guidelines to ensure efficient, safe, and sanitary food production, preparation, and presentation. Additional duties may include menu development, inventory, ordering, sanitation, and hourly associate management, including hiring, counseling, coaching, and development.  

French Culinary Training required.

Key Responsibilities

• Prepare, produce, and oversee the daily operations of the pastry department, ensuring the highest standards of quality and presentation
• Manage inventory and place orders for pastry ingredients and supplies to support efficient production and minimize waste
• Manage the high-volume wholesale of the operation
• Properly handle, prepare, and store perishable products in accordance with food safety and quality standards
• Maintain strict compliance with HACCP guidelines and all food safety, sanitation, and health regulations
• Ensure a clean, organized, and safe work environment while promoting best practices in food handling and production

Preferred Qualifications:

• French Culinary Training required
• Minimum three years of related French Pastry experience in an upscale, high-volume restaurant
• Ability to demonstrate creative and quality-driven pastry skills
• Must have good food knowledge and recognition of quality products
• Strong  knowledge of current food and catering trends with a focus on using seasonal ingredients, production, sanitation, food cost controls, menu development and presentation
• Excellent overall computer skills with proficiency in Microsoft Office
• Knowledge of safe and sanitary food handling principles
• ServSafe of the Department of Health certification is a plus