We are looking for a PASTRY Sous CHEF that shares our passion for hospitality and service, has a strong work ethic, is committed to excellence, and is excited to be a part of our team. This position will work closely with our Executive Chef, will work evening and weekend services as well as daily production. Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and produces, maintaining organization of the station, and professional knowledge of cooking ingredients and procedures. 

Ideal candidates will have:

• At least two years of pastry experience in a restaurant; fine dining a plus
• Knowledge of general pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings and the ability to learn a full pastry menu; French knowledge a plus
• Strong desire to contribute and elevate service and hospitality standards
• Keen attention to detail and ability to multi-task, especially during a fast-paced service
• Ability to communicate clearly, efficiently, and eloquently
• Positive outlook and team-oriented mentality
• Strong dedication toward learning, and motivation to progress in a fine dining environment. 

Please submit your resume and a brief statement telling us about yourself.