French Pastry Chef- NYC

Compass Group•New York, NY

7d•$100,000 - $110,000•Onsite

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A! As the French Pastry Chef, you are responsible for the preparation, production, and ordering for the pastry department for a brand new, gourmet French food and delicatessen outlet located at 1100 Avenue of the Americas. You are responsible for supporting the Executive Chef with the effective execution of culinary services for the 75-100-seat restaurant. You are responsible for handling, preparing, and storing perishable products. You will adhere to HACCP guidelines to ensure efficient, safe, and sanitary food production, preparation, and presentation. Additional duties may include menu development, inventory, ordering, sanitation, and hourly associate management, including hiring, counseling, coaching, and development.

Requirements

French Culinary Training required
Minimum three years of related French Pastry experience in an upscale, high-volume restaurant
Ability to demonstrate creative and quality-driven pastry skills
Must have good food knowledge and recognition of quality products
Strong knowledge of current food and catering trends with a focus on using seasonal ingredients, production, sanitation, food cost controls, menu development and presentation
Excellent overall computer skills with proficiency in Microsoft Office
Knowledge of safe and sanitary food handling principles

Nice To Haves

ServSafe of the Department of Health certification is a plus

Responsibilities

Prepare, produce, and oversee the daily operations of the pastry department, ensuring the highest standards of quality and presentation
Manage inventory and place orders for pastry ingredients and supplies to support efficient production and minimize waste
Manage the high-volume wholesale of the operation
Properly handle, prepare, and store perishable products in accordance with food safety and quality standards
Maintain strict compliance with HACCP guidelines and all food safety, sanitation, and health regulations
Ensure a clean, organized, and safe work environment while promoting best practices in food handling and production