Top restaurant looking for a pastry chef to run a small dessert menu as well as in house bread production. Must have previous experience in fine dining and familiar with tasting menu formats. This is a small kitchen, you will be responsible for menu creative and production of 5-6 dessert items and 3-4 breads on a daily basis. Schedule is 5 days/week, M-F about 45 hours a week starting at 9am.