Pastry Chef


: $48,520.00 - $81,710.00 /year *

Employment Type

: Full-Time


: Hospitality - Food Services

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Job details:

770 Kitchen, David Zaquine s high-end Desert Bar located in downtown New York City, is seeking an enthusiastic individual to join our culinary team as Pastry Chef or Pastry Sous Chef! We are looking to hire someone with strong production skills and the ability to lead a team of pastry cooks in a high-paced and high-volume environment.

The Pastry Chef will be responsible for creating and designing the menu, crafting delicious desserts and confectionery, and developing new and exciting pastry recipes. You should be passionate about baking and be inspired to create masterpieces that go beyond our customer s expectations.

To be successful in this role, you must be well-versed in the culinary arts and adhere to strict standard of hygiene and cleanliness.


  • Creating the menu
  • Preparing ingredients and handling baking and other kitchen equipment
  • Creating pastries, baked goods, and confections
  • Developing new recipes for seasonal menus / special occasions?
  • Decorating pastries and desserts to ensure beautiful and tasteful presentation?
  • Monitoring inventory and orders
  • Supervising and managing staff members


  • 5 years minimum prior experience working in luxury / Michelin star pastry-making, baking or relevant field
  • Instagram presence
  • Working knowledge of baking techniques and the pastry-making process
  • Creative ability with artistic skill in decorating desserts; strong pastry production and presentation skills
  • Strong leadership skills; ability to manage employees in a fast-paced, production environment
  • Ability to multitask and produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
  • Keen attention to detail

This position is full-time and salary-based.

If you are interested in joining a company that humbly seek to be only part of excellence, and value dedication and hard work, we invite you to apply!

About Us:

Setting shop for the first time in New York City, David Zaquine, French Head-Chef with fourteen years of experience, has chosen the theme of addiction to set the tone of his new temple of culinary debauchery. From our edgy and grungy atmosphere arises the elegance and finesse of genuine craft mastery. It is not a pastry shop, rather a Dessert Bar where each customer will get to observe the concoction of their orders from raw ingredients to intricate delicacies through the open kitchen.

More detail about 770 Kitchen, please visit
Associated topics: commercial kitchen, dining chef, executive, grill chef, lead, pantry, pastry, pastry chef, sous chef, sushi * The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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