Culinary degree with a minimum of 3 years of progressive experience in a hotel or related field; or at least 5 years of progressive related experience. The Pastry Sous Chef is responsible for the production of the Pastry Shop in absence of the Executive Pastry Chef. The job duties include control of food/labor costs, pastry and bread product quality/quantity, and coordination of pastry and bread production as it relates to banquet and restaurant functions. The candidate must also supervise pastry staff, inventory and ordering products, plan and production of banquet and restaurant pastry items, schedule staff, attend pertinent meetings, assist in creation of showpieces and wedding cakes, supervise banquet plate-ups. Emphasis on high-volume innovative banquet cuisine and cutting edge restaurant plated dessert presentation is required.
FIG is located on iconic Wilshire Blvd just across from the Pacific Ocean in Santa Monica's North Bay District. Chef Ray Garcia gathers much of his inspiration for the restaurant's ever changing menu from the renowned Santa Monica Farmers' Market located just blocks away. He also works closely with foragers who travel up and down the coast in search of the finest of the season. The techniques used to prepare FIG's signature dishes are simple and straightforward, focusing on the ingredient's pure flavors. FIG Restaurant was awarded with a 2.5 stars by LA Times food critic Irene Verbela. FIG Restaurant has been accredited with being one of the top 50 restaurants in LA by Angeleno Magazine's Brad Johnson. Chef Ray Garcia and FIG Restaurant Santa Monica have been invited to prepare a dinner at the prestigous James Beard House in NYC in April 2010. FIG is a locals' restaurant, the heart of the Santa Monica community.