New York Seasonal Jobs

Manage the back-of-house service pastry structure; Assist Executive Chef with achieving sales plans and profitability expectations for short- and long-range objectives; Maintain the highest standards in the Pastry stations within the back-of-house; Determine production schedules and Pastry Cooks’ requirements necessary to ensure timely delivery of services; Collaborate with Executive Chef on leveraging awareness of market, competitors, and food trends strategies to analyze business relative to competitive landscape and local trends; Determine how pastries should be presented and create decorative food displays; Partner with Executive Chef to create pastry menu descriptions and receipts for seasonal menu variations; Implement service by handling any and all client inquires of food allergies or changes in the seasonal pastry menu; Demonstrate new cooking techniques or equipment to Pastry station; Recruit and hire staff for pastry station, as needed; Collaborate with Executive Chef in training teams; Assist Executive Chef in the execution of programs, events, and parties; Meet with customers to discuss menus for special events; Partner with The Executive Chef in coordinating and preparing for special events, when necessary; Support Executive Chef to ensure the overall operation is aligned with company standards; Collaborate with Executive Chef to ensure a consistently high standard of cleanliness, repair, and maintenance in the back-of-house; Assist Executive Chef with purchasing to ensure prompt and efficient purchasing issuing of supplies, stock control, and inventory control; Liaise with health inspector visiting and providing all necessary information to maintain high grade scores; Monitor sanitation practices to ensure Pastry Cooks follow standards and regulations; Check quantity and quality of received products for Pastry Station; Supervise or coordinate activities of Pastry Cooks engaged in food preparation; Analyze pastry recipes to assign prices to menu items, based on food, labor, and overhead costs; and Operate in accordance with all Health and Safety legislation and hygiene requirements.Three (3) years of experience as a Pastry Sous Chef, Pastry Chef De Partie, or Pastry Cook in Fine Dining Italian Cuisine establishment: Utilizing Italian and French pastry techniques, including tempering and working with chocolate, laminating dough, working with naturally leavened dough, and baking with flour and dairy alternatives; Preparing traditional and classic Italian desserts, including Tiramisu, Cassata, Pastiera, Cannoli, Torta di riso, Torta di pane, and Torta di mele; Producing Gelatos and Sorbets as well as developing and testing original recipes; Creating new desserts and recipes on a seasonal basis; Preparing Italian bread, pizza including Focaccia, Panzerotti, Focaccia Barese, and Pan brioches; Creating traditional, Italian birthday and wedding cakes; Preparing Cantucci, Baci di dama, Krumiri, Biscotti, and Amaretti; Maintaining hygienic and safe kitchen practices; and Organizing a brigade for events for all the pastry needs.

Minimum Salary: 90,605 Maximum Salary: 90,605 Salary Unit: Yearly