Pastry Sous Chef at La Tête d’Or

Job Description:

Latest job information from La Tête d’Or for the position of Pastry Sous Chef. If the Pastry Sous Chef vacancy in New York matches your qualifications, please submit your latest application or CV directly through the updated Jobkos job portal.

Please note that applying for a job may not always be easy, as new candidates must meet certain qualifications and requirements set by the company. We hope the career opportunity at La Tête d’Or for the position of Pastry Sous Chef below matches your qualifications.

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 blends the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel features a 150-person main dining area, a cocktail bar in a dramatic lounge and private dining room experiences.

La Tête d’Or by Daniel is seeking an enthusiastic Pastry Sous Chef who is passionate about pastry to join our culinary brigade at the newly opened One Madison building.
The Pastry Sous Chef is responsible for supporting the Executive Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department. 
Qualified candidates will have a minimum of 2 years management experience in a high volume dining environment and be well versed in pastry production and presentation in both restaurant and banquet settings. The candidate will have a solid understanding of restaurant operations, strong attention to detail and sense of responsibility, organization, cleanliness and an ability to inspire staff to produce results with the right balance of common sense, a commitment to excellence and the goal of exceeding the expectations of our guests.
Skills & Requirements:

• Must have schedule flexibility (including nights and weekends)
• Ability to lead a team of employees (train, mentor, recruit, discipline)
• Passion for both classic and contemporary approaches to Pastry
• Ability to multi-task in a face-paced environment
• Profitability, Quality Assurance, Cost Control (review monthly P&L, purchasing)
• Manage all aspects of kitchen operation and production
• Maintain the levels of standards established by The Dinex Group

Competencies & Qualifications:

• 1-2 years of experience in high-volume or fine dining pastry environment, with at least one year of management experience
• Superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings
• Ability to multi-task and work under pressure in a high-volume, fast-paced environment
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures and amounts such as discounts, proportions, percentages
• Actively practice food safety procedures
• Ability to lead, train, and motivate team
• Organizational skills
• Effective time management
• Culinary training or degree preferred, but not required
• Strong English communication skills required; French and Spanish language skills a plus

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. 

More detail about La Tête d’Or part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit

Job Info:

• Company: La Tête d’Or
• Position: Pastry Sous Chef
• Work Location: New York
• Country: US

How to Submit an Application:

After reading and understanding the criteria and minimum qualification requirements explained in the job information Pastry Sous Chef at the office New York above, immediately complete the job application files such as a job application letter, CV, photocopy of diploma, transcript, and other supplements as explained above. Submit via the Next Page link below.

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