Job Description

We are hiring a Pastry Cook 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 Cook will work closely with the Pastry Chefs to create and execute high-quality pastries, desserts, and confections. 

Duties and Responsibilities

• Prepares and assembles pastry items as directed by the Pastry Chef, following standardized recipes and plating instructions.
• Assists in the daily production of pastries, ensuring quality and consistency in all items.
• Supports the Pastry Chef in maintaining inventory levels by reporting low stock and properly storing supplies.
• Ensures the cleanliness and organization of workstations, adhering to food safety and sanitation guidelines.
• Follows production schedules to meet demand, minimizing waste under the guidance of the Pastry Chef.
• Collaborates with team members to ensure smooth and timely execution of pastry orders.
• Participates in team training sessions on company policies, safety protocols, and operational standards.
• Maintains an understanding of company values and operational philosophy.
• Adheres to all safety and sanitation policies as outlined by the company.
• Completes additional tasks as assigned by the Pastry Chef or senior kitchen staff.

Candidates can expect :

• Competitive wages, above industry standard benefits and paid sick leave
• 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

• $21.00 - $26.00 per hour
• Health insurance
• Pre-tax transit benefits

Position Requirements:

• Minimum 2-3 years working in a fine dining restaurant as Pastry Cook or in a similar role
• NYC Food Protection Certificate preferred 
• Strong knowledge of pastry techniques, dessert presentation, and ingredient handling.
• 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.

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