The Dinex Group, the restaurant group for Chef Daniel Boulud has a Pastry/Production opportunity at our Commissary Prep Kitchen based downtown.

The Pastry Cook is responsible for the production of pastries at the commissary. Responsibilities will include but are not limited to the production of pastries, rotation and usage of the products and professional knowledge of cooking ingredients and procedures.

Essential Duties:

• Keep his/her work area production to the level required by the Pastry Chef
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Maintain a high level of food quality and standards established by the Pastry Chef
• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedures
• Produce all pastries for Epicerie Boulud

A culinary training degree is preferred but not required.

If you are interested in joining a company that values dedication, hard work and a commitment to genuine hospitality, please submit your updated resume to Pastry Chef Laure Larrose at [email protected]

The Dinex Group is an equal opportunity employer.