Pastry Chef
$65,000–$95,000 year
On-siteNew York City, New York, United States or New York, United States
Job Summary
Develop signature pastries, cakes, and seasonal creations by prototyping new recipes, preparing core components like creams and mousses, and applying classic French techniques for plating and finishing. Manage temperature and humidity control for chocolate tempering and fermentation, while conducting quality checks on appearance, taste, and storage. Contribute to seasonal menu proposals and maintain strict food safety standards through workstation cleanliness and allergen management. Calculate ingredient costs to minimize waste. This role supports a craft café in Williamsburg, Brooklyn, built around fermentation traditions, requiring a candidate with 2+ years of hands-on pastry experience and a refined aesthetic sense.
Required Qualifications
- 2+ years of hands-on experience as a Pastry Chef
Desired Qualifications
- Grounding in French pastry technique preferred
- NYC Food Protection Certificate preferred
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