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.
Experienced, skilled pastry chef to create and implement dessert menu featuring local, seasonal as well as more exotic ingredients. In addition to pastries, must be able to produce ice cream and sorbet, mignardises and chocolates, some breads (such as brioche, etc). Some management experience preferred. Must have great communication skills and desire to work closely with chef and kitchen team to train and supervise pantry cooks, produce desserts for special dinners, private parties and charity events. Should also be able to do inventory, menu costing and ordering of ingredients and supplies.
Award-winning, 17 year old, fine dining restaurant in the French Quarter of New Orleans.