JOB DESCRIPTION : Pastry Cook PURPOSE The Pastry Cook prepares and cooks food in their designated area of the kitchen, assisting the rest of the Back of House team to produce quality pastry that upholds the culture and reputation of the restaurant. The Pastry Cook reports to the Executive Pastry Chef. Key Focus Areas To master and run specific area / station in the kitchen Is flexible and over time learns different stations Responsibilities Primary responsibilities include : Culinary Oversight Working as part of a team to ensure that all tasks are completed in order of priority, and in the allotted time frame Ensuring that all staff have a safe and pleasant work environment at all times Set up and stocking stations with all necessary supplies Ensuring astute portion control, wastage control and adhering to par levels in their department Maintaining superior personal hygiene practice at all times Kitchen Standards Has an attitude of continuous improvement; contributes new ways to create efficiencies or work more effectively either individually or as a team member Communicates any food or people related issues to the Sous Chef or Executive Pastry Chef in a timely manner Has a positive, professional attitude; always on time and focused on the job they need to do Open to feedback to help improve and learn new skills Company Values You understand that we require a positive and respectful attitude in the workplace. You will attempt to understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency and resilience. The full definition of these values is in our company handbook. Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Description Job Perks and Benefits Monday-Friday schedule, weekends off 12 paid holidays Full medical, vision and dental coverage Competitive pay 401k with employer match Free meals and snacks during your shift Key Responsibilities Customer Service : provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients Supervise : manage a small team and ensure pastries and desserts are baked with quality and production goals in mind Create : develop and test recipes and new techniques; write and create daily, internationally influenced pastry menus Mentor : coach team members on best practices, training employees for higher positions and set the tone for collaboration and team morale Communicate : effectively communicate with vendors, management and staff to ensure efficient operations without issue Prepare : produce a variety of sweet and savory pastries and desserts including cupcakes, cakes, pies, torts, flans, custards, granolas, cookies, pate a choux, cheesecakes, bars and vegan desserts Safety : maintain a clean and organized workspace. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management and ensure your team is following guidelines as well Other duties as assigned Knowledge and Skills Excellent baking skills and knowledge of international pastries and desserts Experience with from scratch production, menu planning and recipe development Strong communication, multi-tasking and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner Requirements Minimum 4 years of pastry experience Culinary school graduate or college degree Pastry Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department About : Flagship Culinary Services is dedicated to helping companies provide high quality dining experiences for their employees and visitors. Our talented teams help deliver delicious and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. We support many different types of food service setups, from full-service cafés to customized food concepts. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work Authorization Authorized to work in the U.S. Equal Employment Opportunity Employer Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Americans with Disabilities Act Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

Gabriel Kreuther - a Relais & Chateaux property with two Michelin stars and three New York Times stars - is seeking a passionate and dedicated culinary professional to join our team. We are currently interviewing for a full-time Pastry Cook. Gabriel Kreuther provides the opportunity to work in an authentic environment alongside some of the most talented people in the culinary world. The right candidate will commit to our mission of executing seasonal dishes, with an emphasis on quality of flavor, to service the needs of the restaurant as well as our award-winning chocolate shop - Kreuther Handcrafted Chocolates. Knowledge, Skills, and Abilities : Strong interpersonal and organizational skills a must. Ability to work in a team environment with high volume production essential. Qualifications : Prior degree in Baking and / or Pastry from an accredited culinary university preferred Benefits : Competitive salary depending on experience Career advancement opportunities Paid time off Medical and dental insurance Pre-tax commuter benefits Gabriel Kreuther is an Equal Employment Opportunity workplace and believes that all employees are entitled to Equal Employment Opportunity, and that the success of Gabriel Kreuther is primarily dependent in its employees. We do not discriminate against employees or applicants for employment because of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, unemployment status, gender identity or expression, transgender status, marital status, national origin, handicap, physical or mental disability, covered veteran and / or military status, genetic information, or any other characteristic as protected under applicable federal, state and local law. If you are interested in joining our team, please send us your resume. We look forward to meeting you!

ESSENTIAL FUNCTIONS AND BASIC DUTIES : Works as a member of the restaurant manner. Assists others whenever needed. Follows management instruction. Sets an example for others, being on time and following attendance, uniform procedures and adheres to kitchen schedule Follows all internal and Nevada regulations such as Food & safety / HACCP / Beverage Filling out and maintains mise en place list on daily base Able to complete mise en place list in the time allotted, making sure all of the station is ready for each service Recipe knowledge and section setup for entire kitchen up to date Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc. Prepares all food products according to the prescribed methods Ensures all items on station are properly stored, labeled and dated Responsible for setting up own station and help others if needed Responsible for time management, efficiency and station organization Understands and supports the flow of service Maintains the Company standards of high level of food quality Responsible for checking quality of received products and correct storage Maintains a clean and safe kitchen environment Controlling wastage Reports to kitchen management In charge of filling out kitchen forms such as Prep list on daily basis and inventory once a week Maintains all equipment and utensils. Supporting rotation procedures and helping new cooks to learn and understand new sections Time labels always up to date

POSITION SUMMARY : The Institute of Culinary Education (ICE), NYC’s top-rated culinary school, is seeking full- and part-time Chef-Instructors to expertly train students in theory, practice and art of cooking and baking skills which can be applied to a broad range of career paths. As a key member of the faculty, you will facilitate learning and evaluate students using ICE’s award-winning curriculum, and you will leverage your professional experience to proactively support students in the pursuit of their goals. If you are looking to share your talent, skills and industry excellence to help create the next generation of chefs, this is the opportunity for you. We are passionate, disciplined and foster an environment of excellence. We support and reward creativity, performance, professional development and team involvement. We also have fun, and eat well, in the process! SPECIFIC JOB RESPONSIBILITIES Leverage ICE’s curriculum to prepare relevant, insightful, clear and engaging in-classroom lectures Expertly demonstrate curriculum-based techniques and concepts Engage and communicate with students to encourage their course participation and learning while maintaining a positive, respectful environment. Assess student performance through observation and interaction, along with written and practical examinations. Relate professional / life / industry experience to learning through the introduction of industry perspective into courses, and active awareness of professional / industry trends and opportunities; Assure classes are conducted in a manner that complies with principles of food safety and sanitation. Attend meetings and faculty orientation as required. EXPERIENCE AND EDUCATIONAL REQUIREMENTS Culinary diploma or evidence of formal Culinary Education. Minimum of four (4) years of culinary experience with some supervisory responsibilities. Flexible schedule (including weekends and evenings) to accommodate ICE class schedules. Fine dining experience preferred. Must possess a strong sense of urgency and attention to detail. Excellent communication skills both written and verbal; strong presentation and interpersonal skills. Demonstrated ability to interact in a collaborative manner with other departments and teams. Strong critical thinking and problem-solving skills required. Working knowledge of Microsoft suite of products including Outlook, PowerPoint, Word and Excel TO APPLY : Forward resume and cover letter to with the subject : Chef-Instructor . About ICE : The award-winning Institute of Culinary Education (ICE) was established in 1975 and has since grown to be one of America’s leading centers for culinary education and the largest culinary institute in New York City and Los Angeles. In 2015, ICE built and moved to a new flagship 75,000 sq. ft. location in lower Manhattan, NY. ICE has been ranked the #1 Culinary School in America by USA Today, 2019 and DailyMeal. com, 2016. The foundation of ICE is its five Diploma Programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, Hotel & Hospitality Management and Health-Supportive Culinary Arts. ICE’s programs are intensive, sophisticated and, as a diploma, can be completed in 8-12 months. In addition to career programs, ICE NYC offers a vast menu of recreational courses for the public, and a highly developed special events / cooking party division. In the spring of 2018, ICE opened a branch campus in Pasadena, CA. In the summer or 2020, ICE licensed the assets of the former French Culinary Institute. Visit us at ice.edu or join us on Twitter, Instagram, YouTube and Facebook at @iceculinary to find your culinary voice™. ICE is an Equal Opportunity Employer