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Summary
Pastry Cook
Salary To be discussed
Schedule Full Time
Experience Minimum 1 year of experience
Location Baltimore, MD, USA

Pastry Cook


Description
James Beard Award-winning Chef Andrew Carmellini and the New York City based
NoHo Hospitality Group team are opening an American restaurant in the exciting new Port Covington development in partnership with Sagamore Spirit, a 15-time Award-Winning Rye Whiskey distillery.

During Baltimore's industrial era, corner taverns were a prominent staple in the city of neighborhoods; serving as gathering places where locals and visitors alike would go to quench their thirst, exchange stories, and enjoy Maryland comfort cuisine. Today, patrons can expect the same culinary camaraderie at Rye Street Tavern - the restaurant will offer Chef Andrew Carmellini's spin on classic, southern-inspired American fare at a destination for true American spirit, located next door to the Sagamore Spirit Distillery.

Ideal Candidates:
*Have excellent baking skills.
*Have experience on dessert stations in the kitchen.
*Are passionate about hospitality, pastry and baking.
*Are able to lift 25 lbs or more.
*Are able to prepare and execute key components of dishes.
*Support their fellow cooks.

Benefits:
We offer medical, dental, and vision benefits after 90 days of employment for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, Zip Car Discount, Spa Discount, TransitChek, Corporate Fitness Program, Continuing Education Classes and Referral Reward Program.

NoHo Hospitality Group owns and operates some of New York's most well-known and loved restaurants helmed by award-winning chef Andrew Carmellini and his partners Josh Pickard and Luke Ostrom. They include Locanda Verde, The Dutch, Joe's Pub & The Library at the Public, Lafayette Grand Café & Bakery, Bar Primi, Little Park, Evening Bar, Westlight, Mister Dips and Leuca.
James Beard Award-winning Chef Andrew Carmellini and the New York City based
NoHo Hospitality Group team are opening an American restaurant in the exciting new Port Covington development in partnership with Sagamore Spirit, a 15-time Award-Winning Rye Whiskey distillery.

During Baltimore's industrial era, corner taverns were a prominent staple in the city of neighborhoods; serving as gathering places where locals and visitors alike would go to quench their thirst, exchange stories, and enjoy Maryland comfort cuisine. Today, patrons can expect the same culinary camaraderie at Rye Street Tavern - the restaurant will offer Chef Andrew Carmellini's spin on classic, southern-inspired American fare at a destination for true American spirit, located next door to the Sagamore Spirit Distillery.

Ideal Candidates:
*Have excellent baking skills.
*Have experience on dessert stations in the kitchen.
*Are passionate about hospitality, pastry and baking.
*Are able to lift 25 lbs or more.
*Are able to prepare and execute key components of dishes.
*Support their fellow cooks.

Benefits:
We offer medical, dental, and vision benefits after 90 days of employment for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, Zip Car Discount, Spa Discount, TransitChek, Corporate Fitness Program, Continuing Education Classes and Referral Reward Program.

NoHo Hospitality Group owns and operates some of New York's most well-known and loved restaurants helmed by award-winning chef Andrew Carmellini and his partners Josh Pickard and Luke Ostrom. They include Locanda Verde, The Dutch, Joe's Pub & The Library at the Public, Lafayette Grand Café & Bakery, Bar Primi, Little Park, Evening Bar, Westlight, Mister Dips and Leuca.

Details
Salary To be discussed
Schedule Full Time
Experience Minimum 1 year of experience
Location Baltimore, MD, USA

Skills
Fast-Paced Experience
Excellent Communication Skills
Passionate about Baking & Pastry
By applying you confirm you have these skills.

expired job post

Baltimore, MD, USA