Executive Pastry Chef

2 years

The Executive Pastry Chef is responsible for overseeing the operations of the pastry team in the kitchen operations, as well as always upholding the quality of the pastry program and restaurant standards. The Pastry Chef works in cooperation with Management to ensure efficient restaurant operations amongst our outlets.

Responsible for all pastry menus and keeping them seasonal and current Responsible for submitting all specials ideas and recipes weekly for approval and implementation by Tuesday for execution on Thursdays ; Responsible for proper prep lists for the prep cooks, and pastry line cooks as well as supervising the cooking process on the line; Conduct daily line check to control food quality, quantities and assess the work of all line cooks Responsible to have appropriate staffing level ready for service daily; to make sure staff takes breaks and are arriving/leaving on time to avoid overtime Adheres to their own schedule in a punctual manner Responsible that a chef or sous-chef attends the daily pre-shifts with front of house to present daily specials in restaurants; a chef, regardless of rank, should be on premise every day. Attend all Chefs meeting; Properly submit food order requests and place orders according to pars, business level and upcoming needs by 2pm daily; Make sure all plating is consistent Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately; Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;

Responsible for all pastry menus and keeping them seasonal and current

Responsible for submitting all specials ideas and recipes weekly for approval and implementation by Tuesday for execution on Thursdays ;

Responsible for proper prep lists for the prep cooks, and pastry line cooks as well as supervising the cooking process on the line;

Conduct daily line check to control food quality, quantities and assess the work of all line cooks

Responsible to have appropriate staffing level ready for service daily; to make sure staff takes breaks and are arriving/leaving on time to avoid overtime

Adheres to their own schedule in a punctual manner

Responsible that a chef or sous-chef attends the daily pre-shifts with front of house to present daily specials in restaurants; a chef, regardless of rank, should be on premise every day.

Attend all Chefs meeting;

Properly submit food order requests and place orders according to pars, business level and upcoming needs by 2pm daily;

Make sure all plating is consistent

Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately;

Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;

Vacation Time off

Paid Time Off, according to NYC’s Safe & Sick Leave requirements

Pre-Tax Transit Discounts

Medical, Dental & Vision benefits

Employee Dining Discounts

Employer Led Trainings & Educational Stipends

Life Insurance & Long-Term Disability

A passion for restaurants and food

Experience in pastry

A flexible schedule

Strong communication skills

Solid work ethic

Comfort in high volume environments

The ability to carry more than 20+ lbs.

The ability to stand for extended periods of time

LT Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Featuring an American menu with Italian influences, L’Amico honors the food of both Executive Chef Laurent Tourondel’s past and present – inspired by both his upbringing in the European countryside, and a career spent reimagining and redefining “American” cooking and classics. The restaurant’s menu harkens back to Tourondel’s memories of long Sunday suppers with his maternal, Italian grandmother, filled with memories of freshly flowing produce from his family’s garden that cultivated his own love for simply prepared dishes and precise techniques.

The kitchen, visible throughout the dining room, as well as to passersby on Sixth Avenue, brings to life the diverse menu that includes Tourondel’s take on American favorites such as pizza, fired in twin copper-clad, wood-burning ovens, freshly extruded pastas, and selections of charcuterie.