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Savvy Pastry - Savory Cook

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 10014
Industry: All
Employer: Sweet Revenge
Job Tracking ID: 1376322045
Job Description:
We have an entrepreneurial, creative & open kitchen. We're hiring a full-time cross-trained savory/pastry cook. We are a no drama place. We seek out talented, team-oriented, business-savvy professionals who are passionate about the industry and their careers. If you desire to have your own business, we develop our chefs into best-in-class future entrepreneurs. We take pride in this.

Responsibilities include:
- Breakfast, lunch, & weekend brunch menu production and service
- Helping us launch our new dinner menu along with production & service
- Production of cupcakes, cakes, pies, cookies, quiche and breakfast pastries
- Full cross-training on pastry and savory stations
- Forecasting, creating your own production list each day and maintaining production and inventory logs
- Ordering, inventory managment and managing vendor relationships
- New recipe development as needed and special project opportunities

You must be cheerful, engaging, and have a high-energy personality. Candidate must hustle in the kitchen, enjoy multi-tasking, and take great pride in his/her work. Those who excel at Sweet Revenge are aspiring entrepreneurs who want to learn best practices in running a small business and appreciate that this is our work environment. They possess excellent communication and organizational skills, a team-player mentality and a happy approach to working hard and having fun.

REQUIREMENTS: Candidate will possess NYC Food Handler's license and a Culinary Arts or Pastry Arts diploma. 1-3 years of restaurant/bakery experience preferred.

Hiring immediately.

Please email your resume and cover letter to Gigs@SweetRevengeNYC.com or drop a resume in person at Sweet Revenge:

62 Carmine Street (btwn Bedford & 7th Ave) - West Village

Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description


The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.


The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.


This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.


This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.