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Category
Hotel
Cuisine
American
  • Summary
  • Description
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Summary
Pastry Cook - PUBLIC Kitchen, a Jean-Georges restaurant
Salary To be discussed
Schedule Part Time, Full Time
Experience Minimum 1 year of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Pastry Cook - PUBLIC Kitchen, a Jean-Georges restaurant


Description
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Pastry Cook is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Pastry Cook is responsible for delivering the highest quality food and service at all times. Pastry Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with PUBLIC specifications and timing standards. Pastry Cooks are responsible for following PUBLIC recipes at all times.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Provide food as dictated by the menu, banquet event order, guests and/or management in a clean safe and timely manner.
• Follow directions and maintain good working relationships with supervisors and managers.
• Follow proper payroll and uniform procedures.
• Operate kitchen equipment safely and properly in all the kitchens.
• Utilize the computer system and read all orders.
• Prepare and present on a timely basis all menu items for events and meal services.
• Handle all types of food and rotate it according to established inventory and safe handling procedure.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
• Cook a wide variety of foods in all modern and classical cooking techniques, with a main focus on pastries.
• Work with cutlery in a proficient, safe and swift manner.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.


REQUIRED SKILLS AND QUALIFICATIONS
• Expert in restaurant operations and excellent knowledge of all departments internally.
• Maintain a high level of personal appearance and hygiene at all times.
• Must have the ability to work a flexible schedule, including weekends, holidays and late hours when necessary.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Ability to behave at all times based on a guest responsive culture where exceptional guest service prevails.
• Be attentive, accountable and highly organized and has the ability to plan multiple activities in a timely fashion.
• Possess excellent interpersonal and communication skills.
• Possess excellent phone skills and be guest service oriented and proactive.
• Ability to maintain a positive and professional demeanor and composure at all times.
• Ability to be friendly, engaging, gracious and the ability to focus and connect with all guests and team members and exceed their expectations.
• Have an upbeat, energetic, authentic and professional attitude at all times.
• Know how to participate in a team environment and assist other departments when needed, providing lateral service.
• All other responsibilities, tasks and special projects as assigned by leadership.

CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and/or hear, stand and work in confined spaces, and walk. The team member is required to lift up to (30) pounds frequently; lift up to (50) pounds occasionally; and lift up to (100) pounds sporadically. The team member will frequently use hands to perform repetitive hand motions; reach with hands and arms; squat; kneel; climb. The team member will possess sufficient dexterity to use all kitchen equipment.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ experience in fine dining food preparation/pastry cooking
• A comprehensive, working knowledge of the hospitality business
• Ability to read, write and speak English fluently
• Two-year degree or apprenticeship
• Up to date sanitation classes

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.

EEO M/F/M/V/D
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Pastry Cook is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Pastry Cook is responsible for delivering the highest quality food and service at all times. Pastry Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with PUBLIC specifications and timing standards. Pastry Cooks are responsible for following PUBLIC recipes at all times.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Provide food as dictated by the menu, banquet event order, guests and/or management in a clean safe and timely manner.
• Follow directions and maintain good working relationships with supervisors and managers.
• Follow proper payroll and uniform procedures.
• Operate kitchen equipment safely and properly in all the kitchens.
• Utilize the computer system and read all orders.
• Prepare and present on a timely basis all menu items for events and meal services.
• Handle all types of food and rotate it according to established inventory and safe handling procedure.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
• Cook a wide variety of foods in all modern and classical cooking techniques, with a main focus on pastries.
• Work with cutlery in a proficient, safe and swift manner.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.


REQUIRED SKILLS AND QUALIFICATIONS
• Expert in restaurant operations and excellent knowledge of all departments internally.
• Maintain a high level of personal appearance and hygiene at all times.
• Must have the ability to work a flexible schedule, including weekends, holidays and late hours when necessary.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Ability to behave at all times based on a guest responsive culture where exceptional guest service prevails.
• Be attentive, accountable and highly organized and has the ability to plan multiple activities in a timely fashion.
• Possess excellent interpersonal and communication skills.
• Possess excellent phone skills and be guest service oriented and proactive.
• Ability to maintain a positive and professional demeanor and composure at all times.
• Ability to be friendly, engaging, gracious and the ability to focus and connect with all guests and team members and exceed their expectations.
• Have an upbeat, energetic, authentic and professional attitude at all times.
• Know how to participate in a team environment and assist other departments when needed, providing lateral service.
• All other responsibilities, tasks and special projects as assigned by leadership.

CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and/or hear, stand and work in confined spaces, and walk. The team member is required to lift up to (30) pounds frequently; lift up to (50) pounds occasionally; and lift up to (100) pounds sporadically. The team member will frequently use hands to perform repetitive hand motions; reach with hands and arms; squat; kneel; climb. The team member will possess sufficient dexterity to use all kitchen equipment.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ experience in fine dining food preparation/pastry cooking
• A comprehensive, working knowledge of the hospitality business
• Ability to read, write and speak English fluently
• Two-year degree or apprenticeship
• Up to date sanitation classes

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.

EEO M/F/M/V/D

Details
Salary To be discussed
Schedule Part Time, Full Time
Experience Minimum 1 year of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Skills
Inventory Management
Catering Service
Fine Dining Experience
New York Restaurant experience
Able to lift 30+ pounds
Fast-Paced Experience
Pastry Education
By applying you confirm you have these skills.

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215 Chrystie St, New York, NY 10002, USA