2 years of kitchen leadership with references from managers and staff
5 years of kitchen experience
Work in metric
Work clean
Exposure to and passion for sustainable chocolate
Lamination
Knowledge of French traditional as well as New American/Japanese/Modernist technique - to include hydrocolloids, fluid gels, temp control, etc.
Enjoys teaching and leading as much as doing
We are looking for someone to help transform our single estate-sourced chocolate into the world’s most insanely delicious bonbons, bars, drinks, condiments, dessert and pastries. This position will also preferably manage the bread program.
Ideally, we are looking for someone with experience developing kitchen production systems from start-to-finish, who focuses on quality and respect for the ingredients while maintaining maximum standards for execution, documentation, and repeatability (there will be a cookbook or two).
Extensive experience with everything from croissant to carrot cake is required.
The kitchen will be brand new: Hobart, Doyon deck oven, Rational, and your very own Rondo. We are looking for someone to put them through their paces.
We will train for chocolate production, however, chocolate experience is extremely helpful.