Saison Hospitality Group is growing and looking to hire talented leaders and dedicated line level staff. Founded by Chef Joshua Skenes and Wine Director Mark Bright to further develop the innovations of three Michelin starred Saison Restaurant.
We are now hiring for a Pastry CDP for a raw bar & grill named Angler.
The center of the kitchen is a 32- foot hearth with eight different zones for the various types of fire cooking that Saison has created over the years and where every dish will take form. Being seafood focused, live tanks will house fish and shellfish sourced by Saison's fisherman - directly from the ocean to the plate.
The menu will be an la carte collection of the local bounty cooked simply and carefully. Each day's inspiration will be drawn from the products themselves and will be an articulation of their natural flavors, served at their peak taste.
The restaurant will each have a capacity of over 100 seats with several spaces available for private parties. Each will boast a rich maritime setting, with rusted steel beams, exposed brick, elements of copper with a saltwater patina, mermaid tiles and natural materials such as American walnut. Expect a warm environment with an expansive and diverse wine cellar focused on Burgundy, Rhone, and Loire valley.
If you are passionate, persistent and excited about the prospect of joining a team committed to excellence, please email your resume with the subject \"Pastry CDP\" for consideration. A minimum of two years of experience is required, with preference given to those with experience in a fine dining environment.
We are committed to the growth and development of our team and offer opportunities for education, enrichment and advancement
More detail about Angler part of Saison Hospitality, please visit
Associated topics: baker, chief chef, corporate kitchen, culinary, culinary school, dining chef, executive, pizza chef, restaurant chef, salad chef