Pastry Chef

IHMS LLC. • New York, NY

5d • $33 - $45

About The Position

The Pierre Hotel is seeking a creative, passionate, and highly energized Pastry Sous Chef to join its luxury Forbes 5-star and AAA 5-diamond establishment. The role is responsible for preparing quality pastry items, including breakfast items, desserts, breads, amenities, displays and centerpieces, and special-request items. The Pastry Sous Chef also supports the hotel’s dining outlets and banquet operations.

Requirements

• At least 2–3 years of pastry experience in a fine-dining or luxury restaurant or hotel.
• High school diploma at minimum.
• Working knowledge of a variety of pastries, desserts, and bakery products, including strong display skills.
• Strong knowledge of baking and pastry techniques and practical knowledge of pastry-shop equipment.
• Ability to work quickly and multitask in a fast-paced, high-stress environment.
• Ability to lift up to 30 pounds regularly and up to 50 pounds occasionally, and to stand for extended periods.
• Proven experience as a Pastry Sous Chef or in a senior culinary position at a luxury hotel, fine-dining restaurant, or similar upscale establishment in a union environment.
• Strong leadership skills and ability to maintain a steady demeanor and good people skills while working with a kitchen team.
• Flexibility to work evenings, weekends, and holidays as operational needs require.
• Extensive knowledge of kitchen operations, food safety standards, and sanitation practices.
• Strong organizational and time-management skills, including the ability to multitask and prioritize.
• Effective verbal and written communication skills.
• Technical and technology-related knowledge for running a kitchen, including basic computer skills and familiarity with MS Office, recipe programs, purchasing software, and payroll software.
• Positive attitude, professionalism, and dedication to upholding The Pierre Hotel’s reputation and standards.

Nice To Haves

• Baking and/or pastry degree.
• Culinary degree or equivalent certification from a recognized culinary institute.

Responsibilities

• Prepare breakfast pastry items, desserts, breads, amenities, displays and centerpieces, and special-request items.
• Support the hotel’s dining outlets and banquet operations.
• Lead, motivate, and mentor a diverse team of culinary professionals.
• Maintain food safety and sanitation standards and contribute to kitchen operations.
• Collaborate effectively with colleagues at all levels.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED