Job Description

Pastry Sous Chef

Veronika

Gramercy

281 Park Ave

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Tags: Featured 4 yr exp needed Food & Beverage

Min. base wage: $32.75/hr Food & Beverage

Est. base annual: $64,714

Est. base weekly: $1,244/wk

Est. base monthly: $5,392/mth

Benefits: Health Insurance Dental Insurance PTO 401K

Est. total taxes and net pay (approximations only - see below for calculation details)

Gross Annual Salary: $64,714

Federal Income Tax: -$7,005

State Income Tax: -$3,031

Social Security Tax: -$4,012

Medicare Tax: -$938

Total Taxes: -$14,986

Net Annual Pay: $49,728

Est. base wage (post-taxes): $25.17/hr

Est. base weekly (post-taxes): $956/wk

Est. base monthly (post-taxes): $4,144/mth

$32.75/hr 38hrs/wk Loading Loading Loading Loading Loading 40hrs/wk Loading Loading Loading Loading Loading 45hrs/wk (overtime) Loading Loading Loading Loading Loading 50hrs/wk (overtime) Loading Loading Loading Loading Loading 55hrs/wk (overtime) Loading Loading Loading Loading Loading

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Pastry Sous Chef at Veronika

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Min. base wage: $32.75/hr (+$NaN/hr)

Est. base annual: $64,714 (+$NaN)

Health insurance: Yes

Dental insurance: Yes

PTO: Yes

401K: Yes

Neighborhood: Gramercy

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Hidden within Fotografiska New York, Verōnika is a place for late-night conversations, moments over a shared meal, and serendipitous encounters. Designed by Roman and Williams, Veronika offers two distinct experiences: Bar Verōnika and the Restaurant. Velvet furniture and ornate chandeliers glow in the light of burning candles. World-class photography adorns the walls.

Job Description

Our Pastry Sous Chef supports in the development and execution of a best-in-class pastry program for Verōnika Restaurant & Bar. Directly reporting to the Executive Pastry Chef and Fotografiska General Manager, the role will help oversee the culinary teams responsible for a wide ranging menu of dessert and baked items on-premise and is responsible for the program's success. Strong candidates should have a background in culinary leadership and execution of pastry programs in high-volume and concept- forward kitchens. A strong emphasis is placed on candidates' ability to train and motivate teams to excel beyond standards and expectations. Additionally, candidates should have experience and an interest in a wide variety of cuisines and create culturally and dietary responsive menus.

Qualifications

• 4+ years of experience in high-volume, concept-driven kitchens in a similar role
• The Pastry Sous Chef will aid to plan, organize, and direct the work of employees responsible for preparation of dessert items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency
• Through training, development, and mentorship of in-house teams, they ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all culinary team members are following these standards
• Drive internal teams to meticulously manage the physical appearance and behind the scenes operations of a first-class cultural institution
• Assist to develop recipes and issue recipes to bakers while ensuring that they are followed directly. Minimizing waste and inspecting all raw materials to ensure quality standards are met
• Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily, weekly and monthly basis
• Maintain standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs
• Maintain and track monthly pastry inventory
• Preparation and execution of a seasonal menu concept and bespoke menu concepts for optional private and member events
• Ensure kitchen operations can run smoothly and efficiently with a thoughtful mind toward Member & Guest, as well as employee experience
• Assist in developing policies and procedures to enhance and measure quality; continually adheres to written policies and procedures to reflect approved techniques, equipment and terminology
• Maintain complete knowledge of and compliance with all Health & Safety, company Employment policies / service procedures / standards as these relate to the kitchen and culinary team
• Implement all DOH requirements and HACCP safety program across all kitchens
• Coordinate training activities for the kitchen and other production and back of house employees while continuously monitoring their performance
• Consistent presence in the kitchen with the team during prime service periods and is working in the kitchen/prep for a majority of their scheduled time
• Ensure representatives from the pastry team attend daily service lineups and all required meetings. Have clear communication with team and management
• Provide Executive Pastry Chef and team with schedule advice on a weekly basis for the pastry culinary team.
• Guide, develop, and implement operational excellence decisions that become scalable SOPs for property development, new concept development, and/or F&B changes within property. Be prepared to outline policies, procedures, and systems to improve our business, service, retention, and magic of the Fotografiska experience
• Able to work a flexible schedule and holidays

Location

NOTE - Tax withholding is calculated using Federal and New York State 2022 income tax guidelines. For simplification, we've assumed "single" marital status and no additional income. This does not represent any legal authority and is just an estimate used for approximation purposes.

Veronika is hiring for a Pastry Sous Chef Position in Gramercy, New York City. Base pay starts at $32.75/hr. #TransparentPay #TransparentSalaries #NYCJobs #SalaryTransparency

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