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Pastry Sous Chef
Hippo
5916 North Figueroa Street, Los Angeles, CA
Pastry Sous Chef at Hippo

Pastry Sous Chef at Hippo

HippoMore Info

Full Time • Hourly $16
Expired on Jul 1, 2018

Sorry, this job expired on Jul 1, 2018. Below are other jobs that may be of interest to you.

Requirements

3 years


Job Details
 

Chef Matt Molina and the team behind Triple Beam Pizza and Everson Royce Bar are opening a new restaurant in Highland Park. The restaurant will be Italian/California inspired with an open kitchen offering crudo, fresh pasta, woodfire grilled meats & fish, as well as soulful desserts. We will be opening in early summer and are in need of a Pastry Assistant.

This is a great opportunity for any skilled cook who is looking to grow professionally, and wants to be a part of a kitchen with high expectations and high level of execution. You will be working with Chef Matt, a James Beard winner who served as the Chef of Mozza for nine years, in his first dinner focused concept.

Our Assistant Pastry chef will be working side by side with Chef Matt and our Pastry Chef to develop and produce desserts and breads for our restaurant concept. An ideal candidate posseses 3 years of pastry experience, with at least one year in a lead role.


Required Skills

Bread making

Menu / Recipe Development

Pastry Menu Development

Pastry Plating

Pastry Production

Petit Fours/Mignardises

View Job Description

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Upscale Casual

Hippo restaurant is the culmination of a twenty year relationship between Randy Clement and James Beard award winning chef Matt Molina. After meeting at Campanile twenty years ago, Randy and Matt took separate paths. After ascending the ranks at Nancy Silverton's depute restaurant, Matt was given the opportunity to head a new (at the time) restaurant: Mozza. During Matt's seven year tenure at Mozza, Randy had taken up a separate project: Silver Lake Wine. Silver Lake Wine eventually grew to several locations and Randy and Matt's path's crossed again four years ago. The team came together to open up Everson Royce Bar in the art's district with the goal of opening up Hippo in Highland Park in the near future. While construction continued on the restaurant, the team opened up the adjacent Triple Beam Pizza.

Hippo represents a culmination of Matt's career; Mediterranean inspired and farmer's market driven. The vastly open kitchen is centered around a hot line dedicated solely to the art of pasta, and flanked on one side by an almond wood fired grill, and on the other by an expansive crudo and vegetable station. The food is constantly evolving and changing with the mind of chef Matt.

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