Pastry:

Work in a team-oriented, high-volume, fast-paced, guest-centric environment with the highest of quality food. Experience is preferred but not required, however a willingness to learn new skills is.

Primary Responsibilities:

• General knife handling
• Kitchen cleanliness/sanitation
• Menu / recipe development and costing
• Pastry plating
• Pastry production
• Organization skills

Requirements:

• 1 year experience
• Basic knowledge of molecular gastronomy
• Cake making
• Cake decorating
• Petit fours/Mignardises
• Gluten-free
• Ice cream/sorbet
• Bread making