Executive Pastry Sous Chef at DO & CO AG

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jan, 26

Salary

100000.0

Posted On

13 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production Management, Menu Innovation, Team Leadership, Food Safety Compliance, Inventory Management, Baking Techniques, Operational Efficiency, Waste Reduction, Training and Development, Creativity, Collaboration, Attention to Detail, Time Management, Communication Skills, Microsoft Office Proficiency, Customer Satisfaction

Industry

Hospitality

Description

We have an incredible opportunity for a dynamic Executive Pastry Sous Chef to join our growing New York Team! About DO & CO We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations. What We Offer: Salary range: $90,000 - $100,000 annually. Full-time employees are eligible for 401K and healthcare benefits; Medical, Dental & Vision. Daily Complimentary Meals (Breakfast, Lunch and Dinner). An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality. Genuine career development opportunities, both nationally and internationally. The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry. Responsibilities: Manage pastry production schedules, ensuring that all tasks are completed accurately, on time, and in alignment with quality standards, while optimizing output and minimizing waste. Sustain optimal food costs by implementing strategic procurement practices and waste reduction initiatives. Identified and implemented new innovative baking techniques across preparation, tempering, baking, and decorating, continuously pushing the boundaries of creativity and quality in all pastry operations. Drive menu innovation, contributing to the creation of new pastry offerings by analyzing seasonal ingredients, market trends, and customer preferences. Lead and mentor the pastry department, providing clear direction and fostering a collaborative, high-performance environment that promotes productivity and creativity. Oversee training and development of team members, ensuring consistent performance while aligning individual growth with department objectives. Ensure rigorous compliance with food safety and hygiene regulations, overseeing ingredient handling, equipment sanitation, and cleanliness in accordance with HACCP, OSHA, and FDA guidelines. Resolve operational challenges proactively, maintaining smooth kitchen operations and immediately addressing food safety concerns, while ensuring all documentation is current and compliant. Maintain the highest standards of production by ensuring that processes, quality measures, and deadlines are consistently met, with all pastry products adhering to presentation and taste expectations. Manage inventory levels, coordinating efficiently with procurement teams to ensure timely and accurate replenishment of supplies. Stay ahead of industry trends, continuously implementing best practices and innovative techniques to enhance department performance and the culinary offerings of the pastry team. Support additional tasks and special projects as directed by management, while maintaining DO & CO’s high standards of excellence. Qualifications: Bachelor's degree in culinary arts preferred; a certificate in culinary arts, pastry-making, or a related field is a plus. Minimum of 4 years of experience managing a high-volume Pastry/Bakery kitchen, with proven leadership in supervising teams of 10+ members. Expertise in maintaining product quality, operational efficiency, and customer satisfaction. Strong knowledge of baking procedures, including ingredients, precise measurements, mixing methods, kitchen equipment, and baking times. Familiarity with trends in the catering industry is advantageous. Highly detail-oriented, organized, and self-motivated, with the ability to handle heavy workloads in fast-paced environments. Ability to reduce waste while consistently meeting production deadlines. A hands-on approach, with a strong sense of urgency in task execution. Flexible availability to work various shifts (days, nights, weekends, holidays). Thorough knowledge of HACCP, OSHA, FDA regulations, and food safety standards. Proficiency in Microsoft Word, Excel, and Outlook, alongside excellent communication and interpersonal skills for effective collaboration across teams. Diversity & Inclusion Statement DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic. #NYCIND

Responsibilities

Manage pastry production schedules and ensure compliance with quality standards while optimizing output. Lead and mentor the pastry department, driving menu innovation and maintaining high standards of production.