Be the curator of elegance as the Pastry Sous Chef at The Lowell Hotel within Majorelle. Be part of this extraordinary opportunity- Join us in shaping this rare experience at The Lowell Hotel and Majorelle.

Overseeing the residential upper east side hotel’s highly anticipated branded tea experience. This role will assist in leading the Afternoon Tea pastry experience in this highly specialized role within our prestigious establishment.
If you are passionate about hospitality and want to be part of a great team with amazing potential for growth, this is the perfect opportunity to take your career to the next level!

The Hotel has a long tradition of providing a remarkable afternoon Tea experience, this is an opportunity to elevate this to the next level as we partner with and brand our Afternoon Tea launching this Spring.

The Pastry Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution in connection with desserts while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness, and maintenance, profitability, and supervision of staff.

Due to the nature of our business, this position has required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to the following:

• Assist Executive Pastry chef with day-to-day supervision of bakery team members, including hiring recommendations, disciplining, and coaching team members, and delegating workload and projects.
• Participate in and assist the Executive Chef
• Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively.
• Work with Executive Pastry Chef and or appropriate action to reduce operating costs without affecting quality of pastries or service.
• Maintain a safe, hazard free operation, ensuring that accidents are immediately reported, and accident reports completed.
• Perform other job-related duties as requested.

• Computer literacy to include Excel Spreadsheet and
  Word experience.
• Ability to work in a team and independently.
• Ability to multi-task and meet multiple deadlines.
• Ability to work successfully in a demanding environment.
• Required Knowledge, Skills, and Abilities
• Minimum 2 years' experience in a high-volume kitchen.
• Previous experience as a pastry cooks, sous chef, or relevant role.
• Strong knowledge of dessert and pastry techniques.
• This position is a property-based (on-site) position.
• A bachelor’s degree or Culinary Arts is required,
• Passion for Luxury Food and Beverage and Excellence, Previous experience required.
• New York City F&B culinary Luxury Hospitality experience preferred.
• Candidate must be hands on with a passion for the industry to ensure that highest standards are continuously being upheld.
• Positive attitude and service oriented willing and able to go above and beyond, Ability to be warm, provide personalized service, courteous, efficient, friendly, and detailed in all interactions with guests and colleagues.
• Problem Solving, Ability to be creative, innovative and strive for continuous improvements 

• The ability to lift 25/50/. pounds when required.
• The ability to respond quickly to sounds and Hotel alarms.
• The ability to move safely over uneven terrain or in confined spaces.
• The ability to see and respond to dangerous situations timely.
• The ability to come to work in extreme weather.
• The ability to stand up at a desk or podium for extended period of time, including an entire shift.
• Based on the above, can you perform this job, with or without reasonable accommodation?

• Dental insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Professional development assistance
• Retirement plan
• Vision insurance