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Pastry Sous Chef

Union Square Cafe (101 East 19th Street)
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Company Information Job Description

Make a meaningful impact as a Pastry Sous Chef with Union Square Cafe!


Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York’s most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Marta and Porchlight to name a few!

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 (yes! even as an hourly employee!)
  • Money to spend in our restaurants and a 20% discount (and we’ve won 28 James Beard awards)
  • Discounts toward gym memberships, spas, transit passes and hotels – just to name a few…
  • Matched 401(k) to help you invest in your future- and you can take it with you when you leave
  • Access to more than 50 Learning and Development programs to support your growth & development
  • Access to Mentor Programs and Career Development advice to help you navigate your career options with us

What You Bring to the Table 

  • Commitment to embodying our Family Values of :
    • Integrity- Doing the right things always- using sound judgement- even when no one is looking
    • Excellence- Doing what needs to be done, as well as it can possibly be done
    • Hospitality- Doing all that can be done for others- and more than in expected- in thoughtful ways that let people know you are on their side
    • Entrepreneurial Spirit- Seeing opportunities others haven’t-and creating opportunities others wish they’d thought of first
  • 1 year pastry management experience
  • Passion for motivating, educating, and empowering the team
  • Ability to thrive in the context of Italian, Northern Californian, and French culinary points of view
  • Ordering/purchasing/inventory
  • Menu costing/pricing
  • A la carte pastry service, station performance, and maintenance
  • A drive to menu plan from the perspective of the green market to USC
  • Advanced skills in pastry and naturally leavened breads
  • Product and seasonality knowledge
  • Knowledge of Food Safety and DOH standards
  • Flexible availability
  • Considerable experience with systems development and implementation
  • Emotional self awareness under pressure
  • Effective time management skills
Skills & Requirements Qualifications