Pastry Cooks Needed for Immediate Hire!

Line Cook – New YorkBagatelle is more than a restaurant—it is an experience. Inspired by the celebratory spirit of the French Riviera, Bagatelle combines exceptional cuisine, vibrant energy, and warm hospitality to create memorable dining experiences. Every dish, including the final course, reflects our commitment to quality, creativity, and excellence.Key ResponsibilitiesPastry Production & ExecutionPrepare and execute all desserts, pastries, breads, garnishes, and specialty items according to Bagatelle recipes, plating guides, specifications, and presentation standards.Execute daily production lists and prep assignments provided by the Pastry Chef.Ensure consistency in flavor, texture, appearance, portioning, and quality with every item produced.Assist with banquet, private event, and specialty dessert production as required.Seasonal Menu DevelopmentCollaborate with the Pastry Chef and Executive Chef to develop innovative seasonal desserts and limited-time offerings.Research current pastry trends, ingredients, and techniques to inspire menu development.Participate in recipe testing, refinement, and implementation of new menu items.Contribute creative ideas while maintaining the Bagatelle culinary identity and standards.Product Knowledge & Quality ControlMaintain a thorough understanding of all pastry recipes, ingredients, preparation methods, and presentation standards.Conduct self-checks during prep and service to ensure all products meet Bagatelle's quality expectations before service.Monitor freshness, shelf life, and product rotation to maintain optimal quality.Flag quality or consistency issues to the Pastry Chef promptly and assist with corrections.Dietary Restrictions & Food SafetyMaintain knowledge of common food allergies and dietary preferences, including gluten-free, dairy-free, vegetarian, vegan, and nut allergies.Accurately identify allergens and ingredients within all pastry products.Adhere to all NYC Department of Health regulations, sanitation standards, and food safety procedures, including proper food handling, labeling, and holding temperatures.Immediately report any DOH, OSHA, or workplace safety concern or violation to the Pastry Chef or Chef on Duty.Organization & Kitchen OperationsMaintain a clean, organized, and efficient pastry station and storage areas throughout each shift.Properly label, date, rotate, and store all ingredients and finished products using FIFO procedures.Safely operate and maintain all pastry equipment (mixers, ovens, tempering machines, and related tools) in clean, safe, and operational condition, using equipment only as intended.Communicate equipment concerns or maintenance needs promptly to the Pastry Chef.Inventory & Cost ControlAssist with ordering, receiving, and organizing pastry ingredients and supplies.Monitor ingredient par levels at assigned stations and notify the Pastry Chef of product shortages or replenishment needs.Minimize food waste through proper production planning, storage, and portion control.Monitor product quality and reduce spoilage while maintaining production standards.Support inventory counts, accurate stock records, and cost control initiatives.Teamwork & ProfessionalismWork collaboratively with chefs, cooks, and front-of-house teams to ensure seamless service.Support the Pastry Chef and Executive Chef during service and special events as needed.Assist in training and mentoring new pastry team members on station procedures and standards, as directed.Professional StandardsComply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.Uphold Bagatelle grooming, appearance, and culinary standards at all times.Perform other related and compatible duties as assigned by kitchen leadership.QualificationsMinimum of 2 years of pastry, bakery, or dessert production experience in an upscale, luxury, or fine dining restaurant or bakery.Culinary or pastry arts training or certificate preferred; Strong understanding of pastry techniques, baking fundamentals, chocolate work, doughs, creams, mousses, cakes, plated desserts, and finishing techniques.Ability to safely operate commercial pastry and baking equipment.Passion for pastry arts with a commitment to quality, consistency, and continuous learning.Ability to execute recipes with precision while maintaining efficiency in a fast-paced kitchen.Creative mindset with an interest in seasonal menu development and innovation.Knowledge of food allergies, dietary restrictions, ingredient substitutions, and safe food handling practices.Working knowledge of Department of Health regulations and food safety standards.Ability to work independently while contributing positively to a collaborative kitchen environment.Ability to communicate effectively with kitchen leadership and team members.Ability to read ticket orders, recipes, and labels as written in English.Ability to access and accurately input information in kitchen systems (e.g., inventory, production, or scheduling tools) as required.High school diploma or equivalent required.NYC Department of Health & Mental Hygiene Food Protection Certificate preferred, or ability to obtain within the timeframe required by the Company.This job description does not constitute a contract of employment; Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. RequirementsWorking Conditions & Physical RequirementsFlexible, variable schedule including early mornings, evenings, weekends, holidays, and high-volume service periods based on business needs.Frequent exposure to ovens, mixers, refrigeration equipment, freezers, hot surfaces, sharp tools, commercial kitchen equipment, and cleaning chemicals.Ability to perform efficiently under pressure while maintaining exceptional quality, organization, cleanliness, and attention to detail.