JG-CPS by Jean-Georges is seeking a Pastry Chef!

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants located worldwide, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

POSITION SUMMARY

JG-CPS is actively hiring an experienced Pastry Chef to manage and support the production of a variety of desserts, pastries, and breads. The ideal candidate will be well-versed in culinary arts with a passion for pastry with a good knowledge of the main pastry disciplines. The successful candidate will have good experience in different pastry fields as well as different genres of food.

ESSENTIAL JOB RESPONSIBILITIES

• Maintain a seasonal dessert menu of four (4) to six (6) items for a la carte service
• Create one (1) to two (2) breakfast-oriented menu items for AM service
• Provide all associated recipes, photos, and training materials for BOH and FOH staff
• Highlight peak market produce availability through weekly special menu item(s)
• Accommodate, to the best of our ability, resident requests for off-menu needs
• Create a seasonally appropriate pastry event menu with a range of offerings from simple to elevated, as well as passed-style desserts, buffet items, and/or family-style desserts
• Oversee and provide support during service as needed including the execution of savory menu items such as pizzas, salads/cold apps, or other simple plating needs when needed
• Assist with expediting service, especially during events or when a Chef is unavailable
• Source the best possible product with respect to seasonality and cost
• Maintain and track inventory and purchasing alongside Chefs and Sous Chefs, including monthly inventory audits and invoice tracking using Compeat
• Provide costings of menu items in Compeat
• Research and develop pastry items as needed by the restaurant, resident request, or Jean-Georges Management request
• Produce specialty cakes upon advance order from clients
• Work alongside Chefs, Front-of-House, Jean-Georges, and Building Management to review current programming and determine future programming
• Complete other tasks and all closing requirements as directed by management
• Have a working knowledge of inventory ordering systems

KNOWLEDGE, EXPERIENCE & SKILLS 

• 5+ yrs. prior supervisory experience within a pastry department
• NYC Food Handler/Sanitation Certified
• AssociateDegree or Culinary Degree with emphasis in pastry highly preferred
• Comprehensive understanding of proper pastry methods, techniques, and standards
• Ability to lead various pastry teams, build team morale, and inspire
• Ability to work independently with minimal direct supervision
• Ability to produce and cook alongside a team
• Must be organized and detail-oriented
• Ability to handle multiple tasks and work well in an environment with time constraints
• Ability to be flexible and handle last-minute changes

PHYSICAL REQUIREMENTS

• Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
• Must be able to lift and carry up to 50 lbs
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly 

COMPENSATION

The base pay range for this position is 70,000-80,000 per year.  The determination of what specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.

Jean-Georges is an Equal Opportunity Employer

JG-CPS by Jean-Georges is seeking a Pastry Chef!

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants located worldwide, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

POSITION SUMMARY

JG-CPS is actively hiring an experienced Pastry Chef to manage and support the production of a variety of desserts, pastries, and breads. The ideal candidate will be well-versed in culinary arts with a passion for pastry with a good knowledge of the main pastry disciplines. The successful candidate will have good experience in different pastry fields as well as different genres of food.

ESSENTIAL JOB RESPONSIBILITIES

• Maintain a seasonal dessert menu of four (4) to six (6) items for a la carte service
• Create one (1) to two (2) breakfast-oriented menu items for AM service
• Provide all associated recipes, photos, and training materials for BOH and FOH staff
• Highlight peak market produce availability through weekly special menu item(s)
• Accommodate, to the best of our ability, resident requests for off-menu needs
• Create a seasonally appropriate pastry event menu with a range of offerings from simple to elevated, as well as passed-style desserts, buffet items, and/or family-style desserts
• Oversee and provide support during service as needed including the execution of savory menu items such as pizzas, salads/cold apps, or other simple plating needs when needed
• Assist with expediting service, especially during events or when a Chef is unavailable
• Source the best possible product with respect to seasonality and cost
• Maintain and track inventory and purchasing alongside Chefs and Sous Chefs, including monthly inventory audits and invoice tracking using Compeat
• Provide costings of menu items in Compeat
• Research and develop pastry items as needed by the restaurant, resident request, or Jean-Georges Management request
• Produce specialty cakes upon advance order from clients
• Work alongside Chefs, Front-of-House, Jean-Georges, and Building Management to review current programming and determine future programming
• Complete other tasks and all closing requirements as directed by management
• Have a working knowledge of inventory ordering systems

KNOWLEDGE, EXPERIENCE & SKILLS 

• 5+ yrs. prior supervisory experience within a pastry department
• NYC Food Handler/Sanitation Certified
• AssociateDegree or Culinary Degree with emphasis in pastry highly preferred
• Comprehensive understanding of proper pastry methods, techniques, and standards
• Ability to lead various pastry teams, build team morale, and inspire
• Ability to work independently with minimal direct supervision
• Ability to produce and cook alongside a team
• Must be organized and detail-oriented
• Ability to handle multiple tasks and work well in an environment with time constraints
• Ability to be flexible and handle last-minute changes

PHYSICAL REQUIREMENTS

• Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
• Must be able to lift and carry up to 50 lbs
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly 

COMPENSATION

The base pay range for this position is 70,000-80,000 per year.  The determination of what specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.

Jean-Georges is an Equal Opportunity Employer