Pastry Chef wanted to lead dessert production for this fine-dining restaurant. This position requires a medium level of technical skill with a focus on after-dinner desserts and pasta production.
Potential candidates should have formal training in pastry and dessert production, either from an accredited college or a similar amount of job experience. 3-5 years of job experience is preferred.
Skill set should include many of the following: work with chocolate and chocolate garnishes, preparation of creams and mousses, knowledge of dessert sauces, preparation of crusts and crumbles, knowledge of glazes, and some experience with pasta production is helpful though not required.
This position is for a chef passionate about their craft who wish to advance it. Creativity is encouraged. Development of new desserts in collaboration with the owners is welcome. Good communication and listening skill are essential for success.
Join a culinary team committed to quality and put your skills and creative energies to work!