Pastry Sous Chef Job at The Dinex Group - Daniel Boulud (New York)

Job Description

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or by Daniel. This new concept blends the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel features a 150-person main dining area, a cocktail bar in a dramatic lounge and private dining room experiences. La Tête d’Or by Daniel is seeking an enthusiastic Pastry Sous Chef who is passionate about pastry to join our culinary brigade at the newly opened One Madison building. The Pastry Sous Chef is responsible for supporting the 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.

Job Responsibility

Support the Executive Pastry Chef in overseeing menu design and production for the pastry station
oversee all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department

Requirements

2 years management experience in a high volume dining environment
well versed in pastry production and presentation in both restaurant and banquet settings
solid understanding of restaurant operations
strong attention to detail
sense of responsibility
organization
cleanliness
ability to inspire staff
schedule flexibility including nights and weekends
ability to lead a team of employees (train, mentor, recruit, discipline)
passion for both classic and contemporary approaches to Pastry
ability to multi-task in a fast-paced environment
profitability, quality assurance, cost control (review monthly P&L, purchasing)
manage all aspects of kitchen operation and production
maintain the levels of standards established by The Dinex Group
1-2 years of experience in high-volume or fine dining pastry environment with at least one year of management experience
superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings
ability to multi-task and work under pressure in a high-volume, fast-paced environment
ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
ability to write reports, business correspondence, and procedure manuals
ability to calculate figures and amounts such as discounts, proportions, percentages
actively practice food safety procedures
ability to lead, train, and motivate team
organizational skills
effective time management
strong English communication skills required

Nice to have

Culinary training or degree preferred
French and Spanish language skills

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