Pastry Sous Chef

JPMorgan Chase • New York, NY

81d

About The Position

Come join our high end 270 Park Culinary Team as a pastry Sous Chef. As a Pastry Sous Chef within our Culinary Team, you will be responsible for all pastry menu execution and development. You will oversee a team of Pastry Cooks who prepare high-quality products in all areas of the pastry department. You should have an endless passion for desserts, a great attitude, and exceptional work ethic. You will need great efficiency and focus, good communication skills, a pleasant friendly attitude, and a strong passion for hospitality and growth.

Requirements

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for prolonged periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.
• Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

Nice To Haves

• Ability to work in a clean, organized, and efficient manner in a high-pressure environment.
• Ability to work both independently and in a team environment.

Responsibilities

• Ensure high performance and excellence in the Pastry Department throughout service periods.
• Ensure consistent execution of pastry offerings and timely flow of service.
• Create & organize daily production list for the team based on business demands.
• Create and R & D new desserts & bakery items.
• Prepare a wide variety of patisserie items, bread by following traditional and modern recipes.
• Check quality of material and condition of equipment and devices used for cooking.
• Maintain a thorough working knowledge of recipes, ingredients, allergens and presentation.
• Ensure that food quality, quantity, freshness, and presentation meet JPMC standards.
• Set up, stock stations, and replenish kitchen inventory and supplies as needed.
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).
• Have knowledge of sanitation principles, food preparation and baking techniques, as well as nutrition and relevant Department of Health qualifications.

What This Job Offers

• Industry: Credit Intermediation and Related Activities