ABOUT US
53 introduces an elevated blend of Asian cuisine with a contemporary edge in a chic lifestyle setting. Featuring an exquisite marriage of Asian flavors and unique dishes, 53 is a New York restaurant conceived by the Founder Ahmass Fakahany and team behind highly-acclaimed NYC dining destinations Marea and Ai Fiori.

The menu is spearheaded by acclaimed Singapore-born Chef Akmal Anuar, who began his culinary journey in his parents’ hawker stand in Singapore, led one of Pellegrino World’s 50 Best Restaurants (Asia’s No. 1) and created some of the top contemporary Asian restaurants in Dubai.

Designed by ICRAVE in the heart of Midtown at 53 W 53rd St., the three-story space features a beautiful modern dining room, bustling by day and glowing by night, as well as an intimate private dining experience all underneath MoMA’s new extended wing. In the spirit of this iconic location, the globally renowned Friedrich Petzel Gallery is collaborating in a curatorial partnership to showcase an exciting rotating installation art program throughout the restaurant.

We are looking for a passionate & dedicated Pastry Sous Chef to join the team.  Be a part of this truly unique restaurant and work alongside hospitality pioneers, positive team members, engaging leadership in an inclusive, safe and nurturing environment.

Pastry Sous Chef Responsibilities include:

• Work and serve as a key member of a talented and diverse culinary team and restaurant, preparing and executing the pastry menu at the direction of Chefs with utmost quality, precision and consistency
• Work in a high-intensity kitchen and work environment and be able to handle the rigors of busy services while not sacrificing the quality and consistency of dishes
• AM/PM service and/or production
• Manage, train, and develop a team of pastry cooks and other BOH team members
• Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed, including handling duties of other stations or supporting prep cooks
• Maintain clean, sanitized and organized workstation during each shift, while observing DOH guidelines at all times

Pastry Sous Chef Requirements include:

• Baking/Pastry degree or relevant high-end restaurant experience
• A genuine passion for pastry, restaurant hospitality, and learning new skills
• Highly organized, productive, and able to work meticulously in a high-intensity kitchen/work environment
• Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role
• Willingness to take direction from Chefs, embrace change and innovation, and learn and adapt to new systems, service steps, and health and cleaning procedures
• Broad and flexible availability to work – AM/PM service and prep/production
• Physical requirements include but not limited to the ability to handle and carry smallware, equipment, or other items up to 35lbs, and to stand, walk up and downstairs, and exert well-paced mobility for an extended period of time. 

At Altamarea Group, we are committed to creating a supportive and professionally rewarding work environment for all of our team members. We are also pleased to offer the following benefits for our employees:

• Comprehensive Medical, Dental, and Vision Benefits with wide range of coverage options for families (30 days from date of hire)
• Paid Time Off (progressive with tenure)
• Career Development and Growth Opportunities
• Employee Dining Discount at All Altamarea Group Restaurants
• 401(k) Plan (one year from date of hire)

Altamarea Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.