Anything but an ordinary museum, in 2010 Fotografiska was founded in Stockholm and in late 2019 opened its newest outpost in a treasured, historic landmark building in NYC's Flatiron District. The iconic NYC and Stockholm locations are complemented by expansion in Tallinn, and forthcoming museums in Berlin, Shanghai, and Miami set to open into 2023. Fotografiska's goals are simple: to inspire a more conscious world through the power of photography, to bring people together, raise awareness and create positive change. The Museum showcases the greatest photographers, whether they are emerging artists or already established internationally.
Verōnika | Fotografiska New York
A gracious bohemian throwback to the 1970s - 80s era of storytelling, art, photography, and rock 'n roll.
On the expanse of the second floor of Fotografiska New York, climb the grandiose staircase and enter a hidden den brought alive with layers of velvet, burning candles, greenery and music. Bar Verōnika is the enclave to enjoy a martini and crispy oyster bite in the salon, before dining in the restaurant. Beyond the Bar, lies Verōnika, an elegant brasserie paying homage to traditional restaurant theatre, with an eye for fresh and innovative dishes crafted with a light touch. A blend of high flavor table side service, sustainably sourced ingredients and a third act of sweet indulgence. A clear and concise by the glass list marries with old and new world method wines by the bottle, magnum and jeroboam.
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.
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.
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.
COVID19: The health and well-being of our Members and staff has been our number one priority and the guiding force behind all our decisions as we open our doors. We encourage you to learn more about our commitment to safety by reading the steps we have taken to ensure that all Members and teams feel safe, comfortable, and secure, going forward on our website.
Diversity & Representation: Fotografiska is committed to building and supporting diverse and representative communities, long-term career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual's age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law.
Health Care Plan (Medical, Dental & Vision)
Retirement Plan (401k, IRA)
Life Insurance (Basic, Voluntary & AD&D)
Paid Time Off (Vacation, Sick & Public Holidays)
Family + Caregiver Leave (Maternity, Paternity)
Short Term & Long Term Disability
Training & Development
Free Food & Snacks