Pastry Production and Service Cook - Brasserie Boulud - New York

About the role

The Pastry Cook is responsible for executing morning production with precision, consistency, and efficiency, while supporting seamless service as needed. This is an early-morning, production-driven role requiring a disciplined professional who can maintain high standards and deliver flawless execution in a fast-paced, fine dining environment.

Key Responsibilities

• Execute all AM pastry production accurately and efficiently, ensuring readiness for daily service
• Prepare, bake, and finish products to meet established quality, consistency, and presentation standards
• Support service as needed, ensuring smooth execution, timing, and attention to detail
• Maintain organization, cleanliness, and strict adherence to food safety and sanitation standards
• Properly set up and stock stations for production and service transitions
• Communicate effectively with the team to ensure a seamless handoff to PM service
• Consistently uphold the quality and standards of The Dinex Group

Qualifications

• 1–3 years of experience in a high-volume or fine dining pastry kitchen
• Availability for early morning shifts, including weekends and holidays
• Strong knowledge of fundamental pastry techniques and production methods
• Proven ability to execute high-volume production with consistency and speed
• Detail-oriented, organized, and able to work independently in early shifts
• Team player with a positive and professional attitude
• Culinary or pastry training preferred, but not required