Pastry Cook

We are the only 1 Michelin starred, multiple James Beard award winning restaurant in Boulder, CO. Most recently the recipient of the "Outstanding Restaurant" Award by JBF, we specialize in the highest level of Italian fine dining. As a restaurant we draw our inspiration from the region of Friuli-Venezia Giulia and are the only restaurant in the US to do so.  If you are interested in fine dining, improving your techniques, and striving for excellence, we encourage you to apply.  

 

We are looking for quality individuals with a minimum of 2 years of experience. Having a passion for food and hospitality, strong work ethic, great attitude, and ability to be a professional team player are all requirements for applying. 3 professional references are required. Following the interview process, candidates will be asked to stage to show their skills in their kitchen.

Requirements

Experience & Skills

• Minimum 2 years of professional pastry experience.
• Proficient in plating à la minute and maintaining consistency under pressure.
• Excellent knife skills and attention to detail in presentation and mise en place.

• Ability to read and follow recipes accurately while maintaining speed and precision.

Professional Qualities

• Ability to provide 3 professional references is required upon application.
• Strong organizational skills with a clean and efficient work style.
• High level of discipline, focus, and accountability at all times.
• Capable of working collaboratively in a small, high-performing team.
• Demonstrates curiosity and commitment to learning—open to feedback and continuous refinement.

• Maintains composure and professionalism in a fast-paced, high-pressure kitchen.

Physical & Availability Requirements

• Able to stand for extended periods and handle the physical demands of a busy service.
• Must be able to lift & a carry at least 50 pounds.
• Must be comfortable with repetitive motions (such as walking, crouching, bending & standing).
• Full-time availability, including evenings, weekends, and holidays.

• Eligible to work in the U.S. and fluent in English (basic kitchen Spanish is a plus).

Preferred

• Strong foundation in pastry fundamentals — including doughs, custards, mousses, gels, and tempering chocolate.
• Skilled in using professional pastry equipment (pacojet, dehydrator, ice cream machine, etc.).