Pastry - Junior Sous Chef

An ultra fine dining restaurant in New York City is seeking a Pastry Junior Sous Chef to join its award-winning culinary team. This is an exciting opportunity to be part of a highly creative kitchen where precision, artistry, and innovation are at the heart of the guest experience.

Pastry Junior Sous Chef Benefits & Compensation

Competitive salary: $65,000-$75,000 annually, based on experience

Comprehensive health, dental, and vision insurance

Paid vacation, personal, and sick days

401(k) retirement plan with company contribution

Daily staff meals provided

Uniform and dry cleaning service

Opportunities for career advancement within a globally recognized fine dining environment

Access to continuous training and mentorship from leading chefs in the industryPastry Junior Sous Chef Requirements & Qualifications

3+ years of professional pastry experience in a fine dining or Michelin-starred kitchen

Strong technical skills in pastry, plated desserts, chocolate work, and viennoiserie

Proven ability to work efficiently and maintain consistency in a high-pressure environment

Current Food Handler Certification (or ability to obtain promptly)

Excellent communication and organizational skills

Legal authorization to work in the United StatesMust Haves

Assist in leading the pastry team during service, ensuring quality, consistency, and presentation of all desserts

Collaborate with the Pastry Chef to develop and execute seasonal dessert menus and tasting menus

Oversee mise en place preparation, ensuring readiness for service each day

Train and mentor junior pastry cooks, providing guidance on technique and standards

Maintain pastry inventory and assist with ordering specialized ingredients and supplies

Uphold strict standards of cleanliness, food safety, and sanitation within the pastry kitchen

Step into leadership responsibilities during the Pastry Chef's absencePastry Junior Sous Chef Preferred Background & Skills

Experience working in an ultra fine dining or Michelin-starred NYC restaurant

Strong artistic eye for plating and design

Familiarity with avant-garde pastry techniques, modern equipment, and global dessert trends

Leadership experience training and motivating small teams

Passion for innovation, creativity, and delivering memorable guest experiences