About the job
Key Responsibilities:
Master the menu and techniques required to execute high-quality pastry items.
Prepare and produce scratch desserts following 21c recipes.
Plate desserts for banquets and occasionally assist the Garde Manger station in the restaurant.
Own your assigned service period, ensuring excellence and consistency.
Communicate essential information to line staff and Front of House during the Pastry Chef’s absence.
Maintain a clean, organized workspace and storage areas.
Stay informed about local, state, and federal sanitation laws.
Understand and practice the proper use and maintenance of major kitchen equipment.
Perform additional duties as assigned by supervisors or managers.

