Pastry Sous Chef
$70k - $80kNoHo Hospitality Group
Pastry Sous Chef
The Fifth Avenue Hotel More Info
250 Fifth Avenue, New York, NY 10001 Full Time • Salary ($70k - $80k)
Chef Andrew Carmellini is seeking a Pastry Sous Chef to join the team at The Fifth Avenue Hotel. Exquisitely and eclectically designed, The Fifth Avenue Hotel offers a realm of imagination to delight the senses in the energetic heart of Manhattan. A Gilded Age landmark reimagined as a luxury destination, The Fifth offers thoughtful service with the utmost comfort and care, with exceptional cuisine by Chef Andrew Carmellini. Welcome to a world of intimate ambience, elegance and charm.
Ideal candidates possess: *1-3 years experience as a Pastry Sous Chef. *Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations. *A professional and polished approach to leadership. *Excellent verbal and written communication skills. *The ability to comfortably lead a team in a busy atmosphere. *DOH Food Protection certified.
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 $70,000.00 - $80,000.00.
Compensation: Salary ($70,000.00 - $80,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills: Team Leadership, Culinary Creativity, Time Management, Adaptability in Fast Paced Environments, Attention to Detail, Customer Service Orientation, Collaboration With Kitchen Staff, Problem Solving Skills
$70k
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