Lead Pastry Cook

Rezdôra is an Italian Restaurant dedicated to the food & hospitality of the Emilia Romagna region in Italy. The restaurant was founded by CIA graduate Chef Stefano Secchi and entrepreneur David Switzer. Staefano's father is from Italy and he has worked and cooked in the homeland for 3 years including at Osteria Francescana, All’Enoteca and Hosteria Giusti, based in Modena, Emilia Romagna and Canale, Piemonte respectively.
As Lead Pastry Cook you will work directly with our Executive Pastry Chef, Dominique Canvin. You will be responsible for helping maintain the integrity of our pastry program while facilitating proper service and skills in our kitchen. You will be responsible for keeping up with the daily production, spinning of gelatos, working service and maintaining a clean station. You will have the opportunity to assit Chef with menu development for new items for the restaurant. Learn how to make traditional italian desserts including gelatos, focaccia, cakes, chocolate work and more.
We believe in a "all hands-on deck" mentality and we expect all departments to support and motivate each other in order to achieve our goal of keeping our food standards high.

CANDIDATE REQUIREMENTS

As a Pastry Cook, we ask that you are knowledgable in the basic foundamentals of pastry production.

• Must have 1 or more years experience in the pastry field
• Must be able to lift & a carry at least 50 pounds
• Must be able to stand for long periods of time
• Must be able to take constructive criticisms and work well in a team dynamic
• Good food and dessert knowledge with the desire to learn in detail about traditional & authentic, Italian food.
• Work well with other cooks, be a team player and willing to help out others when needed.