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Pastry Chef
Company Name:26brix Restaurant
  
This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
 
Position Description:26brix Restaurant is seeking a highly trained and passionate Pastry Chef for a a full service, fine dining, and wine oriented restaurant. This individual must have a unique passion for high quality food preparation, customer service, and a commitment to excellence without compromise. We are looking for a person who exudes these qualities as well:
1. 5-7 years experience as Pastry Chef or Pastry Assistant in
a fine dining environment.
2. Progressive with new techniques, methods, flavors and elegant
presentations.
3. Solid baking skills to include international breads and pastries.
4. Proficient with chocolate and sugar work.
5. Proficient in mignardise and petit four development.
6. Superior plating abilities.
7. Proven management and administrative skills.
8. Outstanding professionalism, communication skills,
and organizational skills
9. Experience with multi coursed menus.

* This position will grow with the continued success of this restaurant.
  
Company Profile:Open since June of 2004, 26brix has quickly become synonymous with the ultimate in white table cloth dining in Washington State s wine country. Located in Washingtons premier wine region, the Walla Walla Valley, 26brix has garnered national attention in publications such as Travel & Leisure (March 05), Sunset Magazine (April 05), Restaurant Hospitality (April 05), Chef Magazine (Nov. 04), Food Arts (Mar 06), Food & Wine Magazine (Oct 06) and a full feature story in Northwest Palate (Nov/Dec 05) detailing a dinner by 26brix at the James Beard House in New York, in June 2005. In October 2006, 26brix was again invited to prepare a special menu at the James Beard House, to celebrate the book release of Sara Matthews new work Washington: A State of Wine.

At 26brix, chef owner Mike Davis merges his vision for new American cuisine with French inspiration with Walla Wallas abundant local agriculture and wines of this flourishing region. Finding a home in one of Walla Wallas historic buildings, the tone of 26brix is one of casual elegance that is enhanced by its wood floors, old brick and a stamped tin ceiling brought over from France in 1907. Several menus are offered through the course of an evening including a la carte choices; a chef's tasting menu, dessert flights, a cheese service, and wine maker dinners featuring both local and international wines. The bottle wine list features both regional wines and wines of the world, having received a Wine Spectator Award of Excellence as well as a Fine Dining, Wine First Restaurant Award from the Washington State Wine Commission. The Bar @ 26brix opened in January 2006 and features an expanded, more informal menu and an additional 46 seats, bringing the restaurants total capacity to 140.

Noted Chef and owner Mike Davis relocated from Seattle with aspirations of starting the second 5 diamond restaurant in the state. Chef Davis has been in the culinary industry for 16 years and having been previously featured in publications such as Seattle Magazine, Seattle Weekly, Seattle Post-Intelligencer, Seattle Times, Seattle Insider.com, Northwest Palate, Northwest Travel, James Beard Foundation, Travel and Leisure, Wine Spectator and Sunset Magazine. Davis started cooking at the age of thirteen in New Orleans, Louisiana. After stints in Colorado and California, Davis headed to Washington State to bask in the abundance of fresh seafood, produce, and wine. His last position as Executive Chef of the Salish Lodge and Spa in Snoqualmie, earned him 4 diamonds for the Salish's dining room as well as the award for the most extensive Washington wine list in the Northwest.
  
Job Profile:
Position: Pastry Chef
Start Date: Immediate
Job Category: Restaurant - Fine Dining
Job Type: Full-time
Compensation: Negotiable
Experience: 5 years
Education: Culinary Arts Degree
Job Location(s): Washington
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