Pastry Cook - La Tête d’Or

About the role

La Tête d’Or by Daniel, the first steakhouse from Chef Daniel Boulud’s internationally acclaimed restaurant group, blends the classic American steakhouse with the Parisian dining scene. This new concept features a 150-person main dining area, a cocktail bar, private dining room, and an exclusive private omakase steak and seafood table. We are seeking dedicated Pastry Cooks for long-term positions with opportunities for growth.

Candidates should be hospitality-minded, focused on personal and professional growth, with a minimum of one year of experience (fine dining restaurant experience is a plus). Flexibility, a positive attitude, and a desire to be part of an exceptional team are essential.

Responsibilities

• Demonstrate full knowledge of the pastry menu and general pastry techniques, including principles and formulas for starches, fats, sugars, liquids, eggs, and flavorings.
• Multitask and work under pressure in a fast-paced environment.
• Read and understand tickets as they come in and communicate effectively with the front-of-house service team.
• Oversee production and organization of the pastry station, including dessert production, product rotation, and usage.
• Apply professional knowledge of cooking ingredients and procedures.
• Maintain compliance with NY State Food Safety laws and regulations.

Requirements

• Full availability, including daytime hours, evening hours, weekends, and holidays.
• Ability to stand for long periods of time.
• Ability to lift up to 50 lbs.
• Ability to work in a hot, fast-paced kitchen environment.