Pastry Cook

1 year

Rezdora 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, AllEnoteca and Hosteria Giusti, based in Modena, Emilia Romagna and Canale, Piemonte respectively.

As a pastry cook you will work directly with our Executive Pastry Chef and pastry team. 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 work on new menu development for seasonal 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 fundamentals 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.

Compensation: Hourly ($19.00 - $20.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits

Knowledgeable in Basic Fundamentals of Pastry Production

Attention to Detail

Pastry Production

Time Management

Experience in the Pastry Field

Adaptability

Creativity in Menu Development

Ability to Maintain Cleanliness and Organization

Ability to Lift and Carry at Least 50 Pounds

Strong Communication Skills

Commitment to High Food Standards

Ability to stand for long periods of time

Willingness to Learn and Grow in the Culinary Field

Ability to Handle Pressure in a Fast Paced Environment

Gelato Making

Strong Work Ethic

Ability to Take Constructive Criticism

Effective Communication Skills

Focaccia Making

Problem Solving Skills

Team Dynamic

Passion for Italian Cuisine

Ability to follow instructions

Food and Dessert Knowledge

Initiative in Learning New Techniques

Chocolate Work

Supportive Attitude Towards Colleagues

Willingness to Learn About Traditional and Authentic Italian Food

Ability to Maintain Cleanliness and Organization in the Kitchen

Maintaining Clean Station

Teamwork

Willingness to Help Others When Needed

Receiving Constructive Criticism

Good Food and Dessert Knowledge

Desire to Learn About Traditional Italian Food

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