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Pastry Cook
Centrolina
974 Palmer Alley, Washington, DC
Centrolina hiring Pastry Cook in Washington, DC

Centrolina hiring Pastry Cook in Washington, DC

CentrolinaMore Info

Full Time • Hourly (Based on Experience)
Expired: Feb 1, 2022

Sorry, this job expired on Feb 1, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details
The pastry cook at Centrolina is responsible for the production and plating of desserts for our Italian osteria. Production responsibilities include ice creams, mousses, cakes, cookies, confections and more. The pastry cook must be able to accurately scale, mix, portion and bake items according to the Pastry Chef’s recipes. The pastry cook will plate desserts for dinner service. Familiarity with basic pastry techniques preferred, but we can train the right individual.  Weekend and evening availability a must. We are looking for individuals eager to learn, with a strong work ethic and a passion for food. Must be able to work as a team, and communicate effectively with managers and co-workers.Responsibilities include:
-daily production to meet the needs of the restaurant, as laid out by the Pastry Chef
-plate desserts to order in a timely manner
-accurately follow recipes
-communicate production needs with the rest of the pastry team
-nightly cleaning and maintenance of kitchen work space, including walk-in cooler
-monthly inventory

Compensation Details

Compensation: Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dining Discounts


Required Skills

Ice Cream / Sorbet Making

Inventory

Plating and Presentation

Pastry Making

Petits Fours Making

Time Management


View Job Description

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Italian, Seasonal

Markets, Fine Dining, Upscale Casual

Part of Centrolina Group

Authentic, regional Italian cooking and seasonal availability is the inspiration for Chef Amy Brandwein’s menu at Centrolina. Guests, with views of fresh market produce, an open kitchen and terracotta-clad wood oven, are immersed in the cooking experience as they dine.

The menu features seasonal and frequently rotating dishes that showcase regional food from all over Italy and relies heavily on what is offered in the chef-driven market, whether that’s pinched beef ravioli, spaghetti alla chitarra with chanterelle mushrooms, grilled branzino or wood-roasted meat and vegetables. The beverage program features a wine list that combines imported Italian favorites with the best of Virginia, a beer selection that skews heavily local and a short list of classic Italian cocktails given a contemporary twist.

Chef Owner Amy Brandwein is a 2017-2020 James Beard Foundation nominee for Best Chef Mid-Atlantic and awarded 2018 Chef of the year by the Restaurant Association of Metropolitan Washington (RAMW). 2018 Chef of the Year, Washington City Paper.

Centrolina is dedicated to a sustainable food system. We purchase our ingredients from small farmers in Washington DC, Maryland, Virginia, Pennsylvania and Delaware. Centrolina is a recognized Leader in the James Beard Foundation Sustainable Seafood program. Our seafood program was rated 99% sustainable.

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