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.

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.

• 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