Essential Duties:

- Execute menu items from start to finish, including but not limited to:
- Preparing breads, desserts, entremets, frozen desserts, mignardises, chocolates, confections, glazes, and other bakery items following established recipes and presentation standards.
- Assisting in plating and garnishing desserts for banquets and catering events
- Familiar with sourdough baking and laminating vienoisseries.
- Ability to work with the Pastry Chef and Executive Chef to make sure everything is up to standard.
- Ability to be dynamic in a fast paced and changing environment
- Maintain a sense of urgency, a positive attitude, and a willingness to learn new things.
- Identify and responsibly handle and process seasonal ingredients.
- Participate in the preparation and development of new menu items.
- Hone existing skills while learning new techniques and building your skill set.
- Work collaboratively with both back-of-house (BOH) and front-of-house (FOH) staff.
- Maintain cleanliness in all BOH work areas, including refrigeration, baking, cooking equipment, and prep areas.
- Participate in deep cleaning of BOH work areas as described above.
- Perform other general maintenance and culinary tasks as assigned.


Skills & Requirements:

- A minimum of 1 year of related experience.
- Knowledge of general knife handling, food safety, and sanitation.
- Experience in a high-volume restaurant setting.
- Comfortable working in a fast-paced and high-energy environment.
- A passion for food, exceptional work ethic, and dedication.
- Ability to take constructive criticism, learn quickly, and continuously improve.
- Food protection certificate.

Physical Demands:

- The position requires seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements must be met by an employee to successfully perform the essential functions of this job.