Pastry Chef

Are you a creative and driven pastry professional with a passion for exceptional desserts and inspiring leadership? Dish Food & Events, NYC’s premier catering and events company, is seeking a Pastry Chef to lead our talented pastry team in crafting memorable, high-quality pastries for our clients.

At Dish, we take pride in our award-winning hospitality, delicious and innovative cuisine, and a team-focused culture that fosters growth and excellence. As our Pastry Chef, you’ll play a key role in driving innovation, maintaining quality, and leading a collaborative and dynamic pastry team. From designing seasonal menus to ensuring flawless event execution, you’ll help shape unforgettable culinary experiences.

If you’re ready to bring your culinary expertise, leadership skills, and creativity to a company that values authenticity, teamwork, and excellence, we’d love to hear from you!

Qualifications

• 3 years or more of professional pastry experience, preferably in high-volume catering or events with 1 year or more leadership experience.
• NYC Department of Health Food Handler’s License required and a demonstrated commitment to maintaining a safe, sanitary kitchen.
• Exceptional ability to oversee daily prep, inventory, and production while meeting deadlines and quality standards.
• Proficiency in food costing, research and development and assisting in achieving financial goals related to labor and supply costs.
• Talent for designing seasonal menus and testing new recipes to meet client preferences and trends.
• Strong ability to communicate effectively with the pastry team, operations staff, sales staff, clients, and vendors.
• Ability to mentor, train, and inspire a pastry team, fostering growth and maintaining a positive work environment.
• Flexibility to attend off-premise events (approximately 1-2 per month) to oversee pastry quality and ensure flawless execution.
• Fluency in English is required; proficiency in Spanish is strongly preferred

Job Description

Responsibilities would include but not be limited to:

LEADERSHIP

• Create a positive and inspiring environment for the commissary team. Provide coaching and mentorship to our pastry team.  Foster new kitchen leadership.
• Maintain a safe and sanitary kitchen as per NYC Dept of Health guidelines.  DOH Food Handler’s license required.
• Assist in hiring, training, scheduling and managing a diverse and professional pastry staff
• Delegate pastry team on event production, commissary cleaning, and organizing. 
• Lead and maintain a high performing pastry team that produces quality work and excellent food. Control and maintain a high level of quality.  This includes supervising and creating systems for packing events and communication of serving standards.  Set a standard of quality and flavor. 
• Occasionally attend off premise full service events (approximately 1-2 per month) to gain insight into our operations, lead the event kitchen team and ensure quality control.
• Represent the company in front of our clients and in media (i.e. tastings, interviews with blogs, magazines, social media)

PRODUCTION

• Collaborate with Sous Chef to develop daily pastry prep lists and then execute food production in our kitchen, resulting in quality work and delicious food
• Oversee daily, weekly, and monthly inventory of pastry product and supplies
• Assist the Executive Chef in meeting financial goals for food, kitchen labor and kitchen supply costs
• Communicate efficiently and effectively with kitchen team, operations department, event staff, sales team and vendors
• Together with the Operations Manager, Executive Chef and Sous Chef and Pastry Chef, update and maintain recipes, costing, and other menu details in our catering system (Total Party Planner)

RESEARCH + DEVELOPMENT

• Test out flavors of dishes that include sub recipes.
• Measure and weigh individual ingredients using a scale. 
• Keep all records up to date and organized utilizing our catering system (Total Party Planner). 
• Understand all policies, procedures, standards, specifications, guidelines and training programs.
• Create a sellable and engaging seasonal pastry menu
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

• Exemplify our company core values, mission statement and standards.
• Foster positive communication with the front and back of house team.
• Actively participate in our Continuous Employee Success Management program including weekly 1:1s, six-month check-ins and annual performance reviews.

Compensation + Benefits

• Competitive annual salary in the range of $65,000/year with bonus potential.
• Option to enroll in major medical, dental and vision insurance
• Paid Days Off (Vacation + Personal Days + Dish Holidays)
• Paid Volunteer Time Off (VTO) program designed to support the communities where we live and work
• Paid Family Leave, Sick Pay, ST and LT Disability insurance 
• 401k Plan to invest in your future after 12 months of full-time employment
• Commuter transportation benefits
• Company dining program of daily delicious family meals (aka free lunch!)

Dish provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, gender identity, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws.

If you are interested in this position, please attach your resume and a short cover letter.  Please also include 3 references (managers, chefs or a person that managed you in your past).  CANDIDATES WILL NOT BE CONSIDERED WITHOUT A COVER LETTER.