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Pastry Chef
Brand: Manhatta
Req#: 482847
Updated: 04/19/2019
Job Type: Full Time
Location: Manhatta (28 Liberty St 60th Fl, NY)
Category: BOH Management
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Job Description

 

Danny Meyer's Manhatta is seeking a talented Pastry Chef to lead a high volume, fine dining restaurant in collaboration with Executive Chef Jason Pfeifer.  

 

We are a Values-Driven Company that is committed to creating great work experiences for our people with lots of growth opportunities for advancement.

As an important member of our team, you’ll receive:

  • Full Health, Dental, and Vision insurance
  • Paid Time Off to support you in having an active life outside of work
  • Paid Parental Leave
  • Dining credit and discounts throughout the USHG family of restaurants
  • Matched 401(k) to help you invest in your future
  • Access to Mentor Programs, Career Development classes, and personalized career advancement support

 

Job Description: 

Ensure excellent direction in the standards and practices of the Pastry Department

• In collaboration with Executive Chef Jason Pfeifer, the Executive Pastry Chef is responsible for all pastry menu & brand development
• Ensure excellent service & hospitality is provided for all guests, community, vendors and investors
• Drive Service & Hospitality Standards for the pastry team 
• Appropriately and effectively schedule pastry team according to team and business needs
• Educate dining room service staff on all aspects of pastry offerings through tastings and staff presentation

Ensure high performance and overall excellence & hospitality in the Pastry Department throughout each day’s specific service periods

• Ensure physical operation is opened and closed successfully
• Ensure lunch & dinner services are expedited effectively
• Ensure consistent execution of pastry offerings and timely flow of service
• Hold team accountable to set up & break down of pastry prep and station according to Chef’s/Kitchen guidelines
• Ensure all menu changes are updated and articulated to both FOH & BOH staff prior to service
• Maintain effective & timely communication to all BOH & FOH and hourly members
• Maintain positive working relationship with BOH & Dining Room leaders and line staff throughout service periods
• Continuously provide support to all pastry staff and actively participate on the in line as needed

Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence

• Hold team accountable to following all recipes and presentation specifics (including but not limited to: standard portion sizes, cooking methods, quality standards & ingredients) 
• Follow proper plate presentation and garnish set up for all dishes
• Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period
• Accountable to ordering and maintaining the appropriate amount and quality of product in house
• Assists in food prep assignments and/or cooking during peak periods as needed
• Tracks and reports any food waste, monitor food prep inconsistencies, evaluating and correcting team as needed

Ensure that kitchen & physical plant is kept clean, safe and up to all “A” level health code standards

• Ensure team understands and adheres to correct maintenance and cleaning of the prep area, kitchen and walk-ins to all DOH safety and sanitation standards
• Maintain a clean and stocked workplace, prep area, kitchen area, storage area and walk-in
• Maintain and properly use all kitchen equipment
• Prepare all food according to Food Handlers Guidelines
• Ensure that team handles, stores and rotates all products properly

Continuously build a high performance team

• Hire and train team according to standards for hospitality and culinary excellence. (Including but not limited to; interviewing candidates, setting up trails, training schedule, etc.)
• Ensure all team members are appropriately trained to execute station properly
• Provide continuous training and leadership to develop and grow BOH team members
• Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary
• Ensure that all employees receive annual performance reviews

Ensure knowledge of and adherence to all applicable laws, policies and procedures

• Adhere to restaurant's procedures as it pertains to personal appearance, attendance and conduct
• Ensure that the Payroll process is completed successfully and correctly according to USHG standards
• Complete all assigned administrative requirements accurately and on time
• Remain current and compliant with the correct HR practices and policies
• In conjunction with the BOH leadership team, ensure that the BOH inventory process is completed accurately, on time and according to business/accounting procedures
• In conjunction with the BOH leadership team, accountable to meeting or exceeding budgeted Food Cost





Skills/Requirements
  • Menu/Recipe Development
  • Pastry Menu Development
  • Pastry Plating
  • Pastry Production
  • Pastry Program Management
  • Petit Fours/Mignardises
  • Chocolate Making
  • Cost Optimization
  • Food/Beverage Pairing
  • Staff Education/Motivation
  • Time Management
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