BOH - Pastry Cook (Early AM)

SA Hospitality Group•New York, NY

1d•$17 - $24•Onsite

About The Position

The pastry cook is responsible for following written instructions with precise measurements to create a very specialized product (cake & sponge). SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL.

Requirements

Must have good knowledge in French technics (European pastries)
Weekends possible
Early 4:30am start time
English speaking
5 days a week
The ability to work as part of a team, and personal cleanliness
Very basic food handling, preparation, and cleaning skills are welcomed
Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Time management and ability to work under pressure to manage high volume of production
Active listening and learning skills
Reading and speaking comprehension skills
Discipline to follow set standards.
Ability to lift up to 30lbs.

Responsibilities

Responsible for measurement & mixture of ingredients according to recipe.
Decoration of mousse cakes, glazing, sponges, preparing and decorating cakes and tarts.
Assistance in planning and execution of the dessert menu and cakes.
Testing and tasting of recipes together with Executive Chef.
Development of new and maintaining of existing cake designs and recipes.
Use exact measurements and pay strict attention to timing.
Setting time cycles for products.
Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.
Draft a list of products and ingredients needed for ordering.
Keeping the kitchen organized, clean and a sanitary station.
Artistically creating and decorating cakes, showpieces or centerpieces.
Experimentation with new flavors in assistance with Executive Chef.
Know all safety buttons and shut offs within your work area.
Update inventory.
Wrap, label, and date all items.