Full Time Pastry Cook - Rotisserie Georgette

PASTRY COOK, FULL TIME, ROTISSERIE GEORGETTE, NYC

Rotisserie Georgette is looking for full time Pastry Cooks!

CRITERIA

- 1 year or more experience cooking in a pastry kitchen
- Proven ability to work in an organized and efficient manner
- Experience with ice cream spinning
- Knowledge of French pastry technique
- Ability to take direction
- Understanding of proper food handling and sanitation.
- Culinary school preferred but not required

ABOUT THE PASTRY CHEF

Chef Jennifer Tafuri began her career in pastry at a young age in her family home but it was only after a degree at Boston University in Anthropology and career in medical administration that she determined to follow her passion for all things pastry with a degree from the Institute of Culinary Education. She was the Pastry Chef at Spigolo and then a Pastry Sous Chef and eventually Pastry Chef at the Marrow under Chef Harold Dieterle until its closure in 2014 when she promptly joined the team at Rotisserie Georgette. Chef Jennifer's warm, soul-satisfying classic French desserts are the perfect end to any meal at Rotisserie Georgette.
 

ABOUT THE RESTAURANT

Rotisserie Georgette is a relaxed fine dining restaurant specializing in high-quality, fresh ingredients prepared on a rotisserie, with an emphasis on a variety of roasted birds from, ducks to guinea fowl, game birds in season, and of course, chicken, along with an array of whole roasted cuts of beef, lamb and also whole fish. The menu, rooted in classic French tradition, has a unique approach to sophisticated comfort food with appetizers, side dishes and desserts that evolve constantly with the seasons and local market ingredients. The restaurant is open for dinner 7 days a week and serves lunch 5 days, with a vibrant full-bar scene and a 10-person private dining room. The restaurant has approximately 100 seats and opened in November 2013. Rotisserie Georgette is an equal opportunity employer.
www.rotisserieg.com

NY TIMES REVIEW: http://nyti.ms/10uMGYE

ABOUT THE CHEFS: STEPHANIE ABRAMS & FRANCISCO BLANCO

Our team of two talented co-chefs come to us with experience in top restaurants in NY and Paris, including fine dining establishments such as Daniel and Le Cirque. Both first spent over a year here as Sous-Chefs before being promoted internally to their current position. They are committed to training our team to the highest standard and making their kitchen an excellent learning environment where cooks can build a career, excellent skills and a sense of responsibility, while earning a living with respect and dignity.

BENEFITS:

This position offers a competitive salary and comprehensive benefits package, along with a unique opportunity to be part of a dynamic, high-energy work environment.