Required Years of Experience
1 year
Job Details
We are looking for talented and passionate pastry cook to join our team at Koloman working alongside Koloman's executive pastry chef Emiko Chisholm.
We are looking for cooks that have:
• Experience as a line and prep cook (2+ years in fine dining or Michelin preferred)
• Knowledge of health and safety procedures in a kitchen
• Team player with good communication skills and a positive attitude
About Us
Koloman is a contemporary European restaurant where Chef Markus Glocker blends Parisian creativity with Viennese tradition. It echoes the neighborhood buzz of Secessionist-era European cafes in an iconic NoMad location. We are opening in summer 2022.
We are committed to inclusion and diversity and ensure equal opportunity for all applicants without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status.
Compensation: Hourly ($20.00 - $24.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts
Food Safety Knowledge
Experience as a Line and Prep Cook (2+ Years in Fine Dining or Michelin Preferred)
Basic Knife Skills
Knowledge of Health and Safety Procedures in a Kitchen
Cleaning / Sanitation
Team player with good communication skills
Teamwork
Positive Attitude
Compensation Details
Compensation: Hourly ($20.00 - $24.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts
Required Skills
Ability to Work Under Pressure
Attention to Detail
Time Management Skills
Adaptability in a Fast Paced Environment
Collaboration With Kitchen Staff
Creativity in Food Presentation
Willingness to Learn and Improve
Strong Work Ethic
Read more
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European
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1 Employee Recommendation
Part of Flatiron Hospitality
Recently awarded "Best New Restaurant's In America" by Esquire, Koloman is a contemporary European restaurant where Chef Markus Glocker previously of Batard, 3-star New York Times awarded restaurant and 3 Michelin star awarded, and Beverage Director Katja Scharnagl previously of Le Bernardin, 3 Michelin star awarded restaurant, blends Parisian creativity with Viennese tradition. It echoes the neighborhood buzz of Secessionist-era European cafes in an iconic NoMad location.
