The Dinex Group - Daniel Boulud
Join to apply for the
Pastry Sous Chef
role at
The Dinex Group - Daniel Boulud
1 week ago Be among the first 25 applicants
The Dinex Group - Daniel Boulud provided pay range This range is provided by The Dinex Group - Daniel Boulud. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $72,000.00/yr - $75,000.00/yr
The
Pastry Sous Chef
is responsible for supporting the Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department.
Qualified candidates will have a minimum of 3 years management experience in a high volume dining environment and be well versed in French pastry production and presentation in both restaurant and banquet settings. The candidate will have a solid understanding of restaurant operations, strong attention to detail and sense of responsibility, organization, cleanliness and an ability to inspire staff to produce results with the right balance of common sense, a commitment to excellence and the goal of exceeding the expectations of our guests.
Skills & Requirements
Must have schedule flexibility (including nights and weekends)
Ability to lead a team of employees (train, mentor, recruit, discipline)
Passion for both classic and contemporary approaches to Pastry
Ability to multi-task in a face‑paced environment
Profitability, Quality Assurance, Cost Control (review monthly P&L, purchasing)
Manage all aspects of kitchen operation and production
Maintain the levels of standards established by The Dinex Group
Competencies & Qualifications
Three years of experience in high‑volume or fine dining pastry environment, with at least one year of management experience
Superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings
Ability to multi‑task and work under pressure in a high‑volume, fast‑paced environment
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
Ability to write reports, business correspondence, and procedure manuals
Ability to calculate figures and amounts such as discounts, proportions, percentages
Actively practice food safety procedures
Ability to lead, train, and motivate team
Organizational skills
Effective time management
Culinary training or degree preferred, but not required
Strong English communication skills required; French and Spanish language skills a plus
The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.
More detail about DANIEL part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/219-DANIEL
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Production
Restaurants
Referrals increase your chances of interviewing at The Dinex Group - Daniel Boulud by 2x
Sign in to set job alerts for “Pastry Cook” roles. #J-18808-Ljbffr
Pastry Sous Chef
role at
The Dinex Group - Daniel Boulud
1 week ago Be among the first 25 applicants
The Dinex Group - Daniel Boulud provided pay range This range is provided by The Dinex Group - Daniel Boulud. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $72,000.00/yr - $75,000.00/yr
The
Pastry Sous Chef
is responsible for supporting the Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department.
Qualified candidates will have a minimum of 3 years management experience in a high volume dining environment and be well versed in French pastry production and presentation in both restaurant and banquet settings. The candidate will have a solid understanding of restaurant operations, strong attention to detail and sense of responsibility, organization, cleanliness and an ability to inspire staff to produce results with the right balance of common sense, a commitment to excellence and the goal of exceeding the expectations of our guests.
Skills & Requirements
Must have schedule flexibility (including nights and weekends)
Ability to lead a team of employees (train, mentor, recruit, discipline)
Passion for both classic and contemporary approaches to Pastry
Ability to multi-task in a face‑paced environment
Profitability, Quality Assurance, Cost Control (review monthly P&L, purchasing)
Manage all aspects of kitchen operation and production
Maintain the levels of standards established by The Dinex Group
Competencies & Qualifications
Three years of experience in high‑volume or fine dining pastry environment, with at least one year of management experience
Superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings
Ability to multi‑task and work under pressure in a high‑volume, fast‑paced environment
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
Ability to write reports, business correspondence, and procedure manuals
Ability to calculate figures and amounts such as discounts, proportions, percentages
Actively practice food safety procedures
Ability to lead, train, and motivate team
Organizational skills
Effective time management
Culinary training or degree preferred, but not required
Strong English communication skills required; French and Spanish language skills a plus
The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.
More detail about DANIEL part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/219-DANIEL
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Production
Restaurants
Referrals increase your chances of interviewing at The Dinex Group - Daniel Boulud by 2x
Sign in to set job alerts for “Pastry Cook” roles. #J-18808-Ljbffr