Pastry Chef

Downtown NYC hotel is looking for a Pastry Chef to lead the pastry department in delivering consistently exceptional dessert and bread culinary experiences and kitchen operations. This role oversees daily baking production, manages the pastry team, and controls ingredient costs and inventory.

Responsibilities:

• Collaborate with the Executive Chef on recipe development, set and maintain high standards for food quality, taste, and presentation.
• Develop, document, and maintain standardized recipes, plating guides, menu descriptions, production procedures, and a comprehensive allergen matrix.
• Oversee and assist in the daily production of a variety of desserts, pastries, breads, and other baked goods.
• Supervise, manage, train, and coach pastry cooks and bakers
• Maintain positive working relationships and clear communication with Back of House and Front of House teams
• Monitor food and labor costs, inventory control, place orders, and conduct accurate monthly inventory
• Schedule employees in the pastry department and approve weekly payroll.
• Ensure the timely review of BOH emails and internal communications.
• Enforce strict food safety and sanitation protocols.
• Maintain a clean, organized, and safety-focused pastry kitchen while ensuring all equipment is properly maintained and operating efficiently.
• Lead by example, fostering a collaborative, professional, and positive kitchen culture.

Key Skills & Qualifications:

• 5+ years Pastry experience and 2+ years in a Pastry Chef, Executive Pastry Sous Chef, or other senior pastry leadership role in a high-volume, fine dining, luxury hospitality, or hotel environment
• Spanish language skills required
• Strong leadership, communication, and organizational skills.
• Demonstrated experience developing menus, standardizing recipes, and managing food and labor costs.
• Ability to work in a fast-paced environment, including some nights, weekends, and holidays.

Physical Job Requirements

• Availability to work onsite with a flexible schedule including evenings, weekends and holidays
• Ability to lift up to 50 pounds
• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
• Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc.