The Pastry Chef's primary responsibilities are to create innovative and authentic cakes, pastries, cookies, pies, cream icings, mousses, plated desserts, sorbets, chocolates, petite fours and sugar working, inventory, and cost control. Additional responsibilities include leading and directing the work of other pastry associates, accurate recipes that include portion sizes, pricing and costing, and collaboration with Executive Chef and Event Designers in planning and creating new pastries and desserts. Requirements: Culinary School Diploma or Approved Apprenticeship, extensive knowledge and technique of the pastry arts both traditional and modern. Ideal candidate will have at least 5 years experience with increasing levels of responsibility in a fine dining environment. Strong work ethic, excellent communication and organizational skills are required.
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