Pastry Sous Chef

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or by Daniel. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.

La Tête d’Or by Daniel is seeking an enthusiastic Pastry Sous Chef who is passionate about pastry to join our culinary brigade at the newly opened One Madison building.

The  Pastry Sous Chef   is responsible for supporting the Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department. 

Qualified candidates will have a minimum of 3 years management experience in a high volume dining environment and be well versed in French pastry production and presentation in both restaurant and banquet settings. The candidate will have a solid understanding of restaurant operations, strong attention to detail and sense of responsibility, organization, cleanliness and an ability to inspire staff to produce results with the right balance of common sense, a commitment to excellence and the goal of exceeding the expectations of our guests.

Skills & Requirements:

• Must have schedule flexibility (including nights and weekends)
• Ability to lead a team of employees (train, mentor, recruit, discipline)
• Passion for both classic and contemporary approaches to Pastry
• Ability to multi-task in a face-paced environment
• Profitability, Quality Assurance, Cost Control (review monthly P&L, purchasing)
• Manage all aspects of kitchen operation and production
• Maintain the levels of standards established by The Dinex Group

Competencies & Qualifications:

• Three years of experience in high-volume or fine dining pastry environment, with at least one year of management experience
• Superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings
• Ability to multi-task and work under pressure in a high-volume, fast-paced environment
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures and amounts such as discounts, proportions, percentages
• Actively practice food safety procedures
• Ability to lead, train, and motivate team
• Organizational skills
• Effective time management
• Culinary training or degree preferred, but not required
• Strong English communication skills required; French and Spanish language skills a plus

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 La Tête d’Or part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit