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