Pastry Sous Chef - Chef Daniel Boulud Restaurants

About the role

The Dinex Group is looking for a Pastry Sous Chef to join one of Chef Daniel Boulud's New York City restaurants. If you strive towards excellence and are dedicated to enhancing your skills and knowledge, we welcome you to apply!

Responsibilities

The Pastry Sous Chef is responsible for supporting the Pastry Chef in overseeing menu development and production for the pastry department, as well as all aspects of food production, including quality assurance, cost control, employee relations, and related tasks pertaining to the pastry department.

Requirements

Qualified candidates will have a minimum of 3 years of experience in a high-volume or fine dining pastry environment, including at least 1 year of management experience. Candidates should be well versed in French pastry production and presentation in both restaurant and banquet settings. The ideal candidate will have a solid understanding of restaurant operations, strong attention to detail, and a sense of responsibility, organization, and cleanliness, with the ability to inspire staff to produce results while maintaining the right balance of common sense, a commitment to excellence, and the goal of exceeding guest expectations.

Skills

• Must have schedule flexibility, including nights and weekends
• Ability to lead a team of employees, including training, mentoring, recruiting, and discipline
• Passion for both classic and contemporary approaches to pastry
• Ability to multitask in a fast-paced environment
• Profitability, quality assurance, cost control, and purchasing
• Ability to manage and oversee all aspects of pastry production and operations
• Maintain the standards established by The Dinex Group

Qualifications

• Three years of experience in a high-volume or fine dining pastry environment, including at least one year of management experience
• Superior knowledge of pastry techniques, including the principles and formulas related to starches, fats, sugars, liquids, eggs, and flavorings
• Ability to multitask and work under pressure in a high-volume, fast-paced environment
• Ability to interact positively with supervisors, management, coworkers, and guests to promote teamwork and maintain a positive and professional approach
• Ability to produce a high volume of work in a timely manner while maintaining accuracy, completeness, and 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 and maintain food safety standards
• Ability to lead, train, and motivate a team
• Organizational skills
• Effective time management
• Culinary training or degree preferred, but not required
• Strong English communication skills required; French and Spanish language skills a plus