Lead Pastry Cook, PM

Zero Bond NY•New York, NY

10d•$25 - $28•Onsite

About The Position

Nestled in the heart of SoHo at The Mercer, Sartiano’s combines Italian heritage and fare with a modern fine dining experience. Sartiano’s was created by prominent lifestyle architect, Scott Sartiano, with culinary direction from three-time James Beard award winner Chef Alfred Portale. Working directly under the mentorship of Executive Pastry Chef Klaus Vils Græsborg, this role provides an exceptional hands-on training ground. Our kitchen operates a comprehensive, technique-driven program encompassing in-house artisan bread and focaccia, chocolate work, specialty cakes, high-volume à la minute dinner service (250–400 covers), and private dining events. This position is designed for a skilled cook that will act as the key anchor for Sartiano’s pastry department. This is a role the right candidate will truly grow into—with direct mentorship in both advanced technical craft and operational kitchen management, offering substantial room for long-term career advancement within Bond Hospitality. Must be available to work dinner service.

Requirements

2–4 years of progressive pastry experience in an upscale restaurant, luxury boutique hotel, or fine-dining kitchen.
Bilingual, English and Spanish
Solid technical foundation across core pastry disciplines: à la minute plating, dough handling/baking, chocolate work, and cake assembly/finishing.
High organizational discipline and the drive to learn administrative kitchen management (ordering, inventory, prep management).
Natural leadership potential, clear communication, and a positive, collaborative mindset.
Eagerness to learn directly under an Executive Pastry Chef and a desire to grow into higher-level culinary management within the company.
Valid NYC Food Protection Certificate required (or obtained within 30 days of hire).

Responsibilities

Direct and run daily kitchen prep in the Executive Pastry Chef’s absence, ensuring prep pars and quality standards are fully met.
Monitoring station pars, conducting physical inventory counts, and drafting daily order requests for Executive Pastry Chef review and approval.
Lead PM station setup and expedite the pastry pass during high-volume dinner service (250–400 covers), ensuring flawless visual consistency, proper temperatures, and clean execution.
Hands-on execution and oversight across bread and focaccia baking, chocolate tempering, specialty celebration cakes, and à la minute plated components.
Coordinate and execute plated desserts, custom cakes, and pastry displays for private dining rooms and special events at the property.
Supervise and support junior line cooks on station cleanliness, proper metric recipe execution, and calm composure during service.
Enforce strict walk-in organization (FIFO, dating, labeling), food safety logs, and end-of-night sanitation.