What are the responsibilities and job description for the Pastry Cook position at La Tête d’Or?
The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or by Daniel. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.
Long term positions available for dedicated PASTRY COOKS who are looking for new challenges and future growth. Flexibility, positive attitude, and a desire to be part of an awesome team is a must.
Candidates should be hospitality-minded, focused on personal and professional growth. A minimum of one year of experience is required and fine dining restaurant experience is a plus.
The Pastry Cook will:
- need to have a full knowledge of the pastry menu as well as general pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings
- have the ability to multitask and work under pressure in a fast paced environment
- read and understand tickets as they come in
- communicate with the FOH service team
- be responsible for the production and organization of the pastry station. Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and produces and professional knowledge of cooking ingredients and procedures
- Knowledge of NY State Food Safety laws and regulations
Positions require:
- FULL AVAILABILITY - daytime hours, evening hours and weekends/holidays are a must.
Salary : $20 - $21