Pastry Sous Chef

We are hiring a Pastry Sous Chef for Santi!

Michael White, the renowned chef, restaurateur and innovator who helped define Manhattan’s modern Italian restaurant scene with destinations like Marea, Ai Fiori, and Osteria Morini, makes his return to New York with the October opening of Santi, from his BBianco Hospitality Group.

Situated in the heart of midtown at Tishman Speyer’s 520 Madison Avenue, Santi will explore seasonal Italian cooking through the lens of White’s many years living in Italy and the South of France, offering both a culinary retrospective and an exciting next step in his storied career.

The name Santi is derived from a fond memory of White’s culinary mentor, Gianluigi Morini, a chef and bon vivant who helmed the kitchen at San Domenico.

Eager to taste the dishes from the kitchen, he would wave off a plate and utensils and say : Le mani degli chef sono come le mani dei santi The hands of chefs are like the hands of saints.

At Santi, White’s menu retells the story of his years living and working in Imola, the Amalfi coast, and the South of France, with a menu consisting of handmade pastas, meats, fish, vegetables, crudos, rotating specials, and large format dishes.

It builds on his 36 years in the kitchen and traverses the whole of the Italian peninsula with a focus on seasonality. There will be wild game, truffles, and ragouts in the fall, ephemeral green market produce in the spring, and rare ingredients from across the globe incorporated thoughtfully and with nuance.

The Pastry Sous Chef will work closely with the Executive Pastry Chef to create and execute high-quality pastries, desserts, and confections.

This role will involve supervising and training pastry staff, ensuring consistency in product quality, and contributing to menu development.

Duties and Responsibilities

• Assists the Executive Pastry Chef in developing and designing new pastry recipes and menus.
• Oversees daily pastry production, ensuring that all items meet quality standards and are prepared in a timely manner.
• Supervises, mentors, and trains junior pastry staff, providing guidance and feedback.
• Manages inventory and orders supplies as needed, ensuring optimal stock levels and cost control.
• Maintains cleanliness and organization of the pastry kitchen, adhering to food safety and sanitation regulations.
• Collaborates with front-of-house staff to ensure timely and accurate delivery of pastry orders.
• Monitors and manages production schedules to meet demand while minimizing waste.
• Participates in training about standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.)
• Maintains a strong understanding of company background, core values and philosophy
• Adheres to all company safety and sanitation policies and procedures
• Performs other work-related duties as assigned by the Executive Pastry Chef and / or senior leadership

Candidates can expect :

• Competitive wages, above industry standard benefits, paid sick leave, and generous vacation time
• To be part of a growing team, and regularly engage together in cross-company dialogue and exchange
• A dedicated team of operators to support the venue and team

Compensation and Benefits

• $70,000 - $75,000 annually
• Health insurance
• Pre-tax transit benefits
• Paid time off

Position Requirements :

• Minimum 3-5 years working in a fine dining restaurant as Pastry Sous Chef or in a similar role
• Culinary degree or equivalent certificate preferred
• NYC Food Protection Certificate required
• Strong knowledge of pastry techniques, dessert presentation, and ingredient handling.
• Excellent leadership and team management skills, with the ability to inspire and motivate a team.
• Creative flair with a passion for innovation and attention to detail.
• Strong organizational skills and the ability to manage multiple tasks effectively.
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple tasks with attention to detail

Physical Demands

• Ability to be flexible with job demands and open-minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to handle stress under pressure
• Ability to move or handle equipment throughout the restaurant generally weighing 50 pounds
• Ability to work varied hours / days as business dictates
• Ability to stand for up to 8-10 hours a day

BBianco Hospitality Group is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.