Pastry Cook | Part-Time | Events RHC NY

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360‑degree solution set for a collection of world‑class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Events by RHC is looking to hire an experienced Pastry Cook
. The Pastry Cook is an essential member of our culinary team, responsible for preparing and cooking menu items according to established recipes and standards. This role requires a skilled and dedicated cook with a passion for food, a strong work ethic, and the ability to work effectively as part of a team. The Pastry Cook will work under the guidance of the Sous Chefs, Kitchen Supervisor, and Lead Line Cooks, contributing to the efficient operation of the kitchen and upholding our core values.

This position offers an excellent opportunity to further develop culinary skills and advance within our growing operation.

This role pays an hourly rate of $23.00‑$26.00.

Benefits for Part‑Time roles: 401(k) Savings Plan and 401(k) matching.

Evergreen Role:
Applications are accepted on an ongoing basis; there is no Final date to receive applications.

Events By RHC is a boutique off‑premise caterer based in New York City. Inspired by international cuisine, modern dining and exceptional service, we proudly bring a modern take to event dining. The brand is built on knowledgeable and passionate people offering impeccable service, deliciously different menus and a creative culture.

Food Preparation & Cooking

• Prepare and cook menu items according to established recipes and plating guidelines, demonstrating proficiency in various cooking techniques.
• Ensure all dishes are executed with accuracy and attention to detail, meeting our standards for taste and presentation.
• Maintain a clean and organized workstation, adhering to all food safety and sanitation regulations.

Station Support

• Assist Lead Line Cooks and Sous Chefs in the pastry operation to ensure flawless production.
• Ensure that the kitchen is adequately stocked with ingredients and supplies.
• Work efficiently and effectively to meet the demands of a fast‑paced catering environment.

Teamwork & Collaboration

• Work collaboratively with other kitchen staff to ensure timely and efficient service.
• Communicate effectively with team members and supervisors.
• Assist in training new cooks on basic kitchen procedures and recipes.
• Foster a positive and inclusive work environment.

Event Support

• May be asked to work on‑site at events, assisting with food preparation, plating, and service.

Education & Experience

• High school diploma or equivalent required; culinary coursework or degree preferred.
• Minimum of 1‑2 years of experience as a cook in a catering, restaurant, or food service environment.
• Experience working various stations within a kitchen is highly desirable.

Skills & Abilities

• Solid culinary skills and knowledge of pastry techniques.
• Ability to follow recipes accurately and consistently produce quality dishes.
• Good organizational and time management skills.
• Ability to work effectively under pressure and in a fast‑paced environment.
• Strong communication and teamwork skills.
• Knowledge of food safety and sanitation regulations (NYC Food Handler's Certificate required).

Personal Attributes

• Passion for food and a commitment to culinary excellence.
• Detail‑oriented and quality‑focused.
• Humble and respectful approach to teamwork.
• Commitment to inclusivity and fostering a positive work environment.
• Strong work ethic and a sense of responsibility.
• Ability to lift and carry heavy items (up to 50 lbs) and stand for extended periods.

Required Skills

• Culinary Innovation
• Adaptability in a Fast Paced Environment
• Mentorship and Training Abilities
• Attention to Detail in Food Presentation
• Sustainability Awareness
• Client Focused Service Orientation
• Collaboration Across Diverse Teams
• Problem Solving Under Pressure
• Time Efficiency in Food Preparation
• Commitment to Continuous Learning
• Respect for Diverse…