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Pastry Chef
The Strand House
117 Manhattan Beach Blvd, Manhattan Beach, CA, United States
The Strand House hiring Pastry Chef in Manhattan Beach, CA

The Strand House hiring Pastry Chef in Manhattan Beach, CA

The Strand HouseMore Info

Full Time • Hourly (Based on Experience)
Expired: Nov 14, 2019

Sorry, this job expired on Nov 14, 2019. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details

The Strand House, a family-owned oceanfront fine dining restaurant is looking for an experienced Pastry Chef to join its culinary team. The Pastry Chef will oversee all pastry and breads for the restaurant, which is open for lunch, dinner and weekend brunch. The Strand House is located in beautiful Downtown Manhattan Beach.

Open in 2011, The Strand House, with its innovative, chef driven menu, sparked the culinary revolution of Manhattan Beach. Our ideal candidate is truly passionate about food & beverage, fresh ingredients, creating a great culture, and of course, exceeding our guests’ expectations.


Compensation: very competitive pay DOE | full medical and dental benefits | vision insurance available | vacation and sick pay | meals | parking | industry perks | future growth opportunities | positive culture | opportunities for leadership and personal development | panoramic ocean views | free yoga…


What you will do…

As Pastry Chef at The Strand House, you will be responsible for overseeing the pastry and bread program. You will have 5-6 pastry cooks reporting directly to you, which means you must have strong understanding of California labor laws, scheduling, and positive leadership. You will participate heavily in the creative process and help continue to evolve the menu. Finally, and most importantly, you will work in conjunction with the Front of House to craft the perfect experience for our guests.


This position is for you if you have…

  • Minimum 2-3 years experience as a Pastry Chef
  • Minimum 2-3 years experience at a fine dining or upscale restaurant
  • A food-driven background and the ability to create thoughtful, refined & composed pastries and desserts
  • Long tenure with previous employers (minimum 2 years at each job)
  • Excellent communication and organization skills
  • Strong knowledge of California labor laws
  • Highly creative and innovative
  • An inspiring leadership style that promotes trust and teamwork
  • A flexible schedule
  • The ability to perform under pressure



ABOUT EXECUTIVE CHEF AUSTIN COBB: A South Bay local, avid surfer, baseball player and potter, Cobb started his culinary career at Redondo Beach’s Chez Mélange before moving to Avellino, Italy where he began working as a at Michelin- starred restaurant, Marenna. This early career experience had significant impact on Cobb and solidified his passion for cooking while instilling discipline and a drive for excellence. Upon returning to LA, Cobb became the personal chef for Will and Jada Pinkett-Smith. He was then introduced to Top Chef Master Neal Fraser and was offered to work at his top LA restaurant Grace. During this time, Cobb joined Fraser to help open The Strand House in 2011. With the introduction of The Strand House Culinary Masters Program, Cobb was able to collaborate alongside several of the country’s most notable chefs. Chef Cobb then left The Strand House with Chef Fraser to be Executive Sous Chef at the critically acclaimed Redbird.

Cobb has a New-American, freestyle way of cooking that blends inspiration from cuisines all around the world. He brings healthy, fresh, flavorful food with a seasonal emphasis to The Strand House guests. Along with Cobb’s strong pedigree and extensive training, he demonstrates an exemplary work ethic dedicated to using the freshest seasonal ingredients and upholding to the fine quality of dining at The Strand House. Due to Austin’s passion for being a potter, he even crafts the serving plates for his dishes at The Strand House.

 ABOUT CHEF PARTNER GREG HOZINSKY: Born in the Conejo Valley, Greg attended California Culinary Academy in San Francisco. During culinary school Chef Hozinsky worked under the watchful eye of famed Chef Michael Mina at his award-winning and Michelin star restaurant, AQUA and Restaurant Michael Mina in Union Square. In 2004 Hozinsky returned to his Southern California roots working at several restaurants in the Los Angeles area including Valentinos and Avenue in Manhattan Beach. Hozinsky joined The Zislis Group as Executive Chef of Shade Hotel in 2008 and three years later moved over to The Strand House to be Chef Partner. He also now serves as Vice President of Culinary Operations for Zislis Group.

Chef Hozinsky is known for his warm and approachable style, putting an interesting spin on familiar flavors. He is dedicated to procuring the best possible ingredients, working directly with farmers and purveyors as often as possible. Recognized in 2013 as one of Zagat’s “30 Under 30”, Hozinsky has also been recognized by many other publications including Los Angeles Magazine, Los Angeles Weekly, Time Out LA, Food Republic and more.

 ABOUT THE STRAND HOUSE: The Strand House is located in the heart of Downtown Manhattan Beach and is one of the only fine dining restaurants in Los Angeles offering unobstructed ocean views. It was founded by a group of South Bay families out of their love for great food, wine and friends, and it is proud to serve award-winning Coastal California Cuisine. Please follow us on Instagram @strandhousemb or go to thestrandhousemb.com to see our menu, bios and photo gallery.


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The Strand House is located in the heart of Downtown Manhattan Beach and is one of the only fine dining restaurants in Los Angeles offering unobstructed ocean views. It was founded by a group of South Bay families out of their love for great food, wine and friends, and it is proud to serve award-winning Coastal California Cuisine.