Pastry Sous Chef - Brasserie Boulud - New York

After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this spring. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell’s Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, as well as an intimate speakeasy and elegant private dining rooms. Open for breakfast, lunch, and dinner, the restaurant will offer everything from morning coffee and croissants (to eat in or take out) to handcrafted late-night cocktails. Menus will reflect Boulud’s signature seasonal French cuisine, showcasing the finest ingredients, with a bend towards casual everyday dining and a light twist on bistro favorites. Pre-and post-theatre crowds will once again be able to enjoy Boulud’s express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm. Pastry Sous Chef The Pastry Sous Chef supports the executive chef in leading all aspects of pastry production and service. This role requires a hands‑on leader who can execute high‑volume production with precision while delivering flawless, detail‑driven service in a fast‑paced, fine dining environment. Key Responsibilities Execute and oversee daily pastry production with consistency, efficiency, and adherence to standards Lead and participate in service, ensuring seamless execution, timing, and presentation Maintain the highest standards of quality, organization, cleanliness, and food safety Support menu development, costing, and inventory control Train, mentor, and manage the pastry team, fostering accountability and performance Monitor purchasing, labor, and food cost to support overall profitability Qualifications Minimum 5 years of experience in a high-volume or fine dining pastry environment, with management experience preferred Strong foundation in classic and contemporary French pastry techniques Proven ability to execute both large‑scale production and refined service at a high level Detail‑oriented, organized, and able to perform under pressure Strong leadership and communication skills Flexible schedule, including nights and weekends Physical Requirements Ability to stand for long periods of time Ability to lift up to 50 lbs Ability to work in a hot, fast‑paced kitchen environment 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 Brasserie Boulud - New York part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit #J-18808-Ljbffr The Dinex Group - Daniel Boulud