What are the responsibilities and job description for the Pastry Sous Chef position at Warren Street Hotel?
The highly rated and cozy restaurant inside Tribeca's Warren Street Hotel is looking for an energetic, dedicated, and passionate Pastry Chef to help lead an equally dedicated and passionate team of professionals. As a ‘hands-on’ chef, your role would be to help run the daily pastry operations (lunch/dinner/events/afternoon tea) and maintain the safe, respectful, and professional environment that we have created. Small production farms, locally sourced products, and modern French techniques spearhead the cuisine served at this restaurant.
A well-rounded applicant with a firm understanding of cuisine is needed to balance leading a team of professionals while having a working knowledge of computer programs such as Word and Excel. Your ability, knowledge, and temperament guarantee that you will always have a good day and be focused on the job at all times, regardless of the pitfalls and stress that the job regularly delivers.
What you need:
- You must already have experience being a pastry sous chef or a pastry chef in a large, fast-paced kitchen
- You must be able to create and develop dishes in accordance of the vision of the property and head chef
- You can ensure that your team delivers exceptional food quality through each and every dish served
- You must be a leader and not a manager.
- You are passionate about people and you care about your team, the guests, and creating a positive place to be
- You must know how to train, support, and develop your team to help them be the best version of themselves.
- You know how to support your head chef and the Front of House managers
- You must have a working knowledge of controlling costs, spotting opportunities proactively dealing with these to maximize profitability
- You must have a Health Department protection certificate and a thorough understanding of health and safety standards
What we offer:
- A realistic salary with paid time off for vacation, personal, sick, and holidays
- A schedule that has two days off together and does not change week-to-week (According to business needs)
- Health insurance, Dental insurance, and Vision insurance with fantastic co-pays
- A fantastic training program with transferable skills
- A free meal on every shift
- Amazing staff parties
- Clean chef whites on every shift
- Loads of opportunities for growth and progression company-wide
Shift:
- Days/Evenings/Mornings/Nights
- 10 hours a day minimum
Weekly day range:
- Five days a week with weekends included
Experience:
- Fine Dining: 2 years (Preferred)
- High-Volume: 1 year (Preferred)
- Sous Chef: 2 years (Preferred)
- Culinary: 5 years (Preferred)
Salary : $63,000 - $72,000
