Le Bernardin, New York’s internationally acclaimed four star seafood restaurant, was born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze. Dedicated entirely to the cuisine of Gilbert Le Coze, the self-taught seafood wizard, it only served fish: Fresh, simple and prepared with respect.

Inspired by the triumph of Le Bernardin in Paris and its many American clients, the Le Cozes sought to open a Le Bernardin in New York in 1986. In no time, Le Bernardin became a four star restaurant which is renown for setting standards in the cooking of seafood in America. After the unexpected death of her brother Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen, and along with Le Coze continued to uphold Le Bernardin’s position as one of the world’s premier restaurants.

Le Bernardin is currently seeking talented and experienced Pastry Cooks. 

Potential applicants must have great attention to detail, demonstrated pastry experience, and high standards of excellence. The qualified candidate will be a motivated self-starter with exceptional communication and organizational skills, and works cleanly, efficiently, with respect for quality ingredients and careful attention to preparations.

Requirements:

• Applicants must have 2 plus years of pastry experience in a fine dining environment
• Strong industry references.
• This is a full time position, must be able to work nights and weekends.

Le Bernardin is an equal opportunity employer.