Pastry Cook/Baker

Pastry Cook/BakerChef Andrew Carmellini team is looking for passionate, hard-working PASTRY COOK/BAKER to join them at LAFAYETTE Grand Café and Bakery in NoHo. LAFAYETTE is an everyday grand café and bakery in ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan. Our market-driven bistro menu is a worldly homage to the genre that spans a variety of regions, from Provence to Normandy to neighboring Mediterranean coasts, offering a re-mastery of traditional dishes we love and some signatures.Ideal Candidates:*Have 1-2 years of experience in a Bakery or Restaurant*Working knowledge of and/or passion for classic French pastry traditions and techniques*Have excellent baking skills*Have experience on dessert stations in the kitchen including plating, production and events*Prepare and execute key components of dishes while ensuring quality and accuracy*Enthusiasm and a strong work ethic*Are able to lift 50 lbs or more*Support their fellow cooksBenefits:We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA) for full time employees, and Referral Reward Program.Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues, and major metropolitan sports arenas and airports across New York City and Detroit, including Locanda Verde, The Dutch, Joe's Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Little Fino, Mister Dips, San Morello, Evening Bar, The Brakeman, Penny Red's, Gilly's Clubhouse, Saksey's, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless "Best of" lists, a Michelin star, multiple Michelin hotel keys, two coveted James Beard Foundation awards, and inclusion on The World's 50 Best Restaurants and 50 Best Bars lists. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The pay range for the position is $20 - $24 per hour.Compensation: Hourly ($20.00 - $24.00)Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining DiscountsRequired Skills:Working Knowledge of and/or Passion for Classic French Pastry Traditions and TechniquesAttention to DetailExcellent Baking SkillsTeamworkExperience on Dessert Stations in the Kitchen Including Plating, Production, and EventsTime ManagementAbility to Prepare and Execute Key Components of Dishes While Ensuring Quality and AccuracyCreativity