Lead Pastry Cook

GUI by Sungchul Shim and the team behind Michelin-starred Kochi and Mari.

GUI is a Michelin-recognized American steakhouse with a distinctly modern perspective. Rooted in Korean heritage and shaped by the energy of New York, the menu reflects a layered approach to flavor, technique, and hospitality. Ranked among the city’s leading steakhouses, GUI delivers a dining experience that is at once polished, expressive, and globally informed—welcoming both New Yorkers and guests from around the world.

We are seeking a skilled and detail-driven Lead Pastry Cook to oversee the pastry program at GUI. This role requires both technical precision and creative sensitivity, balancing structured execution with thoughtful expression.

The ideal candidate brings a strong foundation in fine dining pastry, with the ability to execute consistently at a high level while contributing to menu development, seasonal changes, and overall kitchen organization. This is a leadership role within the pastry station, responsible for maintaining standards, guiding team members, and ensuring every dessert reflects the refinement and intention of the overall dining experience.

• Lead daily pastry production, ensuring consistency, quality, and precision across all dessert offerings
• Execute desserts for à la carte service with attention to timing, plating, and detail
• Maintain a clean, organized, and efficient pastry station in accordance with DOH and company standards
• Ensure all mise en place is prepared to support seamless service execution

• Collaborate with the Executive Chef and culinary leadership on seasonal dessert development
• Contribute ideas that reflect the restaurant’s identity—balancing refinement, restraint, and creativity
• Incorporate elements such as texture contrast, subtle sweetness, and global influence where appropriate
• Assist in testing, refining, and documenting recipes to ensure consistency and scalability

• Supervise and support pastry team members, setting standards for technique, organization, and cleanliness
• Train and mentor junior cooks, ensuring proper execution and growth within the team
• Communicate clearly with BOH and FOH teams to ensure alignment during service

• Assist in inventory management, ordering, and vendor communication for pastry-specific ingredients
• Monitor product usage, minimize waste, and maintain cost awareness
• Maintain and update standardized recipes, prep lists, and production schedules
• Support menu transitions, special events, and collaborative dinners with organized prep and execution

• Strong foundation in classic and modern pastry techniques (baking, plated desserts, chocolate work, etc.)
• Ability to execute with precision, consistency, and attention to detail under pressure
• Strong organizational and time management skills
• A thoughtful and collaborative approach to creativity and problem-solving
• Passion for hospitality and contributing to a cohesive dining experience

• Experience in Michelin-starred or Michelin-recognized kitchens
• Experience in high-volume, top-tier steakhouses or luxury dining environments
• Familiarity with refined, composed plated desserts rather than traditional pastry formats

• Competitive salary based on experience
• Health insurance options (following eligibility period)
• Paid time off and commuter benefits
• Opportunities for growth within a dynamic and expanding restaurant group