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This job expired on July 30, 2017

Pastry Sous Chef Island Creek Oyster Bar

  • Date Posted May 31, 2017
  • Location Boston, MA
  • Category Culinary
  • Job Type Full-Time
Company Description

Island Creek Oyster Bar opened in 2010, looks to bring the restaurant to the farmer. It’s a collaboration joining farmer, chef, and diner in one space. We welcome guests to get to know their oyster grower, harvester, winemaker, distiller, brewer, and fisherman. One meal at a time.

Located in the heart of Kenmore Square, Island Creek Oyster Bar is a high volume, fine dining restaurant led by Chef Jeremy Sewall, that partners directly with Island Creek Oyster Farm from Duxbury, MA. With a focus on seasonally influenced New England fare and seafood, our menu reflects our sensibility. We print our menus every day just before service to ensure that we’re presenting the freshest ingredients possible.

As a part of a group of great local restaurants, Island Creek Oyster Bar is rooted in guest relations, inspired menus, technical execution and employee education. As our restaurants continue to grow, we will continue to develop ambitious and driven kitchen team members.

Job Description The restaurants of Island Creek Oyster Bar (Boston and Burlington) and Row 34 (Row 34 and Portsmouth, NH) are seeking a Pastry Sous Chef. The Pastry Sous Chef will work in conjunction with our Pastry Chef to maintain consistency at each restaurant. Candidates should have passion for their work, a positive attitude, and an exceptional work ethic. They will be leaders and teachers, working with pastry cooks and Sous Chefs on executing and plating different desserts. This position demands flexible hours. Applicants must be able to travel to New Hampshire, Burlington and Boston. At least 2 years of experience is required and a culinary degree is preferred. This is a Full Time position with benefits offered at 90 days of employment. Please apply with your resume. Compensation this position is PAID: salaried, varies DOE, $40,000.00 - $50,000.00 How to apply
This job expired on July 30, 2017
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