Lead Pastry Cook, PM
About The Position
The Lead Pastry Cook, PM, is an evening pastry role at Zero Bond, a private members’ club. Directly supported and mentored by Executive Pastry Chef Klaus Vils Græsborg, the position is intended for a pastry professional with 1–3 years of experience who wants to refine core techniques, take on station leadership, and grow within Bond Hospitality. The role executes evening plated-dessert service for member dining, lounge service, and private club events. It also manages daily Pastry Department administration and organization, including prep lists, inventory, and draft order requests.
Requirements
- 1–3 years of professional pastry experience in a high-end, luxury hospitality environment.
- Bilingual in English and Spanish.
- Solid grasp of fundamental pastry techniques, including piping, scooping or quenelling, basic baking, chocolate work, and clean plating.
- Readiness to perform administrative duties, including daily prep sheets, inventory tracking, and ordering.
- High attention to detail, strong work ethic, and a positive, team-first attitude.
- Ability to seize, grasp, turn, and hold objects with hands; work on feet for at least 10 hours; move quickly around the club; occasionally move, pull, carry, or lift up to 50 pounds and regularly handle 35 pounds; and occasionally kneel, bend, crouch, and climb.
- Occasional exposure to cold, heat, and water.
Nice To Haves
- Experience in a private club, fine dining restaurant, or boutique hotel.
- NYC Food Protection Certificate, or ability to obtain it within 30 days of hire.
Responsibilities
- Write and manage daily PM pastry prep lists, prioritize evening production, and prepare morning handovers.
- Monitor station par levels, conduct physical inventory counts, and draft daily order requests for the Executive Pastry Chef to review and approve.
- Prepare PM station mise en place and execute à la minute plated desserts for member dining and private member events.
- Prepare bespoke cakes and customized pastry requests.
- Follow standardized metric recipes and maintain correct consistency, holding temperatures, and visual plating standards.
- Maintain walk-in organization, including FIFO practices and labeling and dating items, and maintain sanitation in compliance with DOH standards.
- Complete nightly station breakdown, restock line par levels, and perform kitchen closing duties.
Benefits
- Medical, dental, and vision insurance
- 401(k)
- Paid sick time off
- Commuter benefits
- Daily family meals
- Learning and development
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
