Catering Pastry Chef

Location : Brooklyn, NY
Employment Type : Salaried (Based On Experience)

Purslane — Brooklyn’s first zero-waste, carbon-neutral caterer — is seeking a talented, organized, and self-driven Pastry Chef to join our Culinary Department. This role is key to ensuring that our pastry program delivers the exceptional taste, quality, and presentation that our guests expect, while aligning with our sustainability mission.

• Lead production of all pastries, desserts, and baked Bread Making goods for events, cafés and our venues.
• Develop and execute menus in collaboration with the Executive Chef, with an emphasis on seasonal, sustainable, and locally sourced ingredients.
• Ensure consistent quality, flavor, and presentation standards across all pastry offerings.
• Maintain accurate inventory, minimize waste, and coordinate with the purchasing team for ordering.
• Oversee pastry prep schedules and workflows to meet event deadlines without compromising quality.
• Train and mentor pastry assistants and other kitchen staff in pastry techniques and best practices.
• Maintain compliance with DOH, safety, and sanitation standards.(Must Have Food handler permit),
• Participate in menu tastings, R&D, and client presentations when required.
• Food preparation when necessary and possible event support.(Events Separate pay If Hourly)

• Proven track record of high-volume pastry production in a professional kitchen environment.
• Expert knowledge of classic and modern pastry techniques, including plated desserts, cakes, viennoiserie , confections, Bread Making.
• Strong understanding of ingredient seasonality, food costing, and portion control.
• Ability to work independently and manage deadlines in a fast-paced, event-driven environment.
• Consistent, detail-oriented approach to presentation and flavor — no matter the scale of production.
• Collaborative spirit with a commitment to supporting the team and Purslane’s sustainability standards.
• Sense Of Urgency is a must.

• 3–5 years professional pastry experience, with at least 2 years in a lead or supervisory role.
• Culinary and pastry degree (or equivalent on-the-job training).
• Experience in event or catering production preferred.
• Working knowledge of sustainable and zero-waste kitchen practices is a plus.

• Full-time schedule with flexibility for evenings, weekends, and early mornings based on event needs.
• Competitive hourly/salary based on experience, plus benefits.
• Work on-site at our commissary kitchen in Brooklyn. (15 minutes from Manhattan)