Fine Dining Pastry Chef | Part or Full Time

As we prepare to re-open at our new Tarrytown location, Fabrik is seeking an instrumental member of our team with demonstrated elevated dessert execution as a former pastry chef or similar level role. This position would begin sometime late June, beginning with a couple weeks of r&d and strategizing prior to our official re-opening in early July.

Our menus are 100% plant-based, so having some experience with utilizing plant ingredients to adapt pastry recipes accordingly is highly advantageous. As our pastry chef, you will contribute to recipe development of new dessert courses for each season alongside our executive chef, and you'll be responsible for prepping all dessert components as well as some elements of our savory courses such as tarts and crackers for amuse bouche courses, breads, tuiles, petit four, etc.

The ideal candidate for this role would work service hours 4 days a week, focusing on prep leading up service and then assisting with plating pastry courses during service in our open chef's table kitchen. If you cannot work service hours but you feel like you would be a good fit for this role otherwise, we absolutely encourage you to apply. Our main objective is to find an excellent fit for the position and we can strategize accordingly to suit your availability and bandwidth. This can be an hourly part-time position or salaried full-time role depending on your availability and preferences. 

We're an extremely small kitchen team comprised of our executive chef, our part-time pasta chef, and our part-time prep cook, so this pastry role would be a substantial and meaningful contribution to our operation. We are looking for someone creative, collaborative, and capable, someone who is self-motivated and feels confident executing at a fine dining standard, works clean and follows health and sanitation standards, and has a no job is beneath me attitude. If you think that's you, please write to us 3 reasons why you think you'd be a good fit for this position, and please also indicate your ideal schedule/hours.

Desired Qualifications:

• Demonstrated execution of high level pastry in prior roles

• Some experience or familiarity with manual lamination of breads

• Experience with high level techniques such as tuile production, mirror glazes, chocolate work, layered entremets

• High level, meticulous plating

• Ability to adapt recipes and be creative within the confines of plant ingredients

• Ability to self-manage - we have a prep cook that can assist with certain tasks but ideally you will be mostly self-sufficient to keep things streamlined

• Experience with recipe development/r&d

About Fabrik: we are a Michelin recommended plant-based fine dining restaurant that offers a rotating seasonal chef's tasting menu utilizing predominantly local ingredients. We are open 4 days a week and have two fixed seatings each night at 5:45pm and 8:30pm with just 18 guests per seating (36 covers per night). Our limited number of guests allows us to focus on maintaining the highest standard possible, while also affording us the ability to highly control our yield and reduce waste. With each new seasonal menu we strive to further elevate our offerings. Our ultimate goal is to give our guests the best experience possible and continue to advance the narrative of how diverse plant-based cuisine can be. As we move from our spot on the East Side to Tarrytown, we are excited to re-open and begin this new chapter! Come hang out with us!

Compensation will depend on whether you are hourly or salary as well as your level of experience, with $25-32 per hour and from 57k-70k annually with a $200/month healthcare stipend.