Description
Narcissa Restaurant is looking for a new Pastry cook!
Our IDEAL Pastry Cook will be:
-punctual, focused, dedicated & reliable
-passionate about hospitality and fanatic about pastry & baking
-well versed in restaurant operations, food handling and safety
-communicative, proactive & a team player at all times
All pastries are made from scratch in house. The team creates incredible breakfast & a la carte pastries daily. We are looking for someone who is experienced in both production and plating. Bread baking experience is not necessary, but it is a plus.
Narcissa, André Balazs and Michelin-starred chef John Fraser’s restaurant, marries the clean flavors and impeccably-sourced ingredients of California cuisine with new techniques of roasting, rotisserie and slow-cooking. Featuring seasonal, local and organic produce from André Balazs’ Hudson Valley farm, Locusts on Hudson, the healthy, multi-layered American menu offers both simplicity and sophistication. The intimate neighborhood restaurant overlooks a charming private garden, allowing for al fresco dining in warmer months.
MUST HAVE SKILLS:
- Pastry Experience
- NYC Restaurant Experience (1+ Years)
- Able to Stand for 5+ Hours
- Able to Lift/Carry 30+ lb. Materials
- Ability to read, write & speak fluent English
NICE TO HAVE SKILLS:
- Culinary Degree
- Pastry Education
- ServSafe / Food Handlers Certification
SALARY: Discussed upon application, commensurate with experience
Pastry Chef: Deborah Racicot
Please submit your resume to be called back for an interview!
Narcissa Restaurant is looking for a new Pastry cook!
Our IDEAL Pastry Cook will be:
-punctual, focused, dedicated & reliable
-passionate about hospitality and fanatic about pastry & baking
-well versed in restaurant operations, food handling and safety
-communicative, proactive & a team player at all times
All pastries are made from scratch in house. The team creates incredible breakfast & a la carte pastries daily. We are looking for someone who is experienced in both production and plating. Bread baking experience is not necessary, but it is a plus.
Narcissa, André Balazs and Michelin-starred chef John Fraser’s restaurant, marries the clean flavors and impeccably-sourced ingredients of California cuisine with new techniques of roasting, rotisserie and slow-cooking. Featuring seasonal, local and organic produce from André Balazs’ Hudson Valley farm, Locusts on Hudson, the healthy, multi-layered American menu offers both simplicity and sophistication. The intimate neighborhood restaurant overlooks a charming private garden, allowing for al fresco dining in warmer months.
MUST HAVE SKILLS:
- Pastry Experience
- NYC Restaurant Experience (1+ Years)
- Able to Stand for 5+ Hours
- Able to Lift/Carry 30+ lb. Materials
- Ability to read, write & speak fluent English
NICE TO HAVE SKILLS:
- Culinary Degree
- Pastry Education
- ServSafe / Food Handlers Certification
SALARY: Discussed upon application, commensurate with experience
Pastry Chef: Deborah Racicot
Please submit your resume to be called back for an interview!
Translate