ABOUT US:

At New York New York Greek, we take pride in delivering an exceptional dining experience for our guests. Our passion for innovative flavors and quality ingredients extends from savory dishes to our in-house desserts. We are seeking a talented and creative Pastry Chef to join our team and take charge of the dessert program. If you have a passion for pastry arts, a flair for creating stunning desserts, and a drive to lead and manage a key component of our kitchen, we want to hear from you!

POSITION OVERVIEW:

The Pastry Chef will be responsible for designing, creating, and executing the full range of desserts served in-house. From concept development to daily preparation, you will manage the pastry section, ensuring the highest standards of quality, consistency, and presentation. This is a leadership role within the kitchen, and you will work closely with the Executive Chef and kitchen team to support the overall goals of the restaurant.

REQUIREMENTS:

• Proven experience as a Pastry Chef or in a similar role in a high-end restaurant or bakery.
• Strong knowledge of pastry techniques, dessert presentation, and ingredient quality.
• Leadership experience and the ability to manage a small team.
• Creativity and attention to detail in both flavor profiles and presentation.
• Ability to work under pressure and meet deadlines while maintaining high standards.
• Excellent communication skills and ability to collaborate with other kitchen departments.
• Knowledge of food safety standards and kitchen hygiene practices.

Lead, mentor, and train pastry cooks and kitchen assistants. Foster a positive and productive team environment, ensuring everyone has the skills and knowledge to produce high-quality desserts.

• Sanitation & Safety

• Menu Creation & Development:

Design and develop an innovative dessert menu that complements the restaurant’s offerings. Keep up with dessert trends and seasonal ingredients to provide exciting and fresh options.

• Daily Production:

Prepare and bake a variety of desserts, including but not limited to cakes, tarts, pastries, mousses, and plated desserts, ensuring they meet the restaurant’s quality standards.

• Quality Control & Presentation:

Maintain consistency in the appearance, taste, and texture of all desserts. Ensure that every dessert is plated beautifully and aligns with the restaurant’s aesthetic.

• Inventory & Ordering:

Manage inventory for the pastry section and order supplies as needed. Track and minimize waste to ensure the profitability of the dessert program.

• Staff Training & Leadership:

Lead, mentor, and train pastry cooks and kitchen assistants. Foster a positive and productive team environment, ensuring everyone has the skills and knowledge to produce high-quality desserts.

• Sanitation & Safety:

Oversee cleanliness and organization of the pastry area. Ensure that all health and safety regulations are followed, maintaining a safe kitchen environment.

• Collaboration:

Work alongside the Executive Chef and front-of-house staff to ensure smooth operation during service and adapt the dessert menu as needed based on customer feedback and seasonality.