Menton – Pastry Chef

Menton is seeking a Pastry Chef to join their kitchen team. Opened in 2010, Menton is Barbara Lynch’s Relais & Châteaux fine dining restaurant in Boston’s Fort Point neighborhood. Ideal candidates should have a strong love of food, classic French and Italian techniques, an eye for artistic plating, and a connection to seasonality.

The Pastry Chef will work closely with the Chef de Cuisine to design the dessert menu, as well as the weekly tasting menu. Ability to manage a fast-paced and intense environment during both prep and service is a must. He/She must be a confident and experienced manager, prepared to lead a team of two pastry cooks. Applicants should have at least three years experience in a fine dining establishment, and at least five years in the culinary industry. Applicants should be prepared to stage at Menton and to offer a tasting of refined desserts, indicative of both Menton’s style and their own personal style. The position offers competitive benefits and compensation. Cover letters and resumes may be sent to Chef de Cuisine Lucas Sousa at the email address below.

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