Menton – Pastry Cook

Barbara Lynch Collective, founded by Chef Barbara Lynch, is an acclaimed collection of seven unique and memorable culinary experiences in Boston’s Fort Point, South End, and Beacon Hill neighborhoods. All Barbara Lynch Collective entities are united by their core belief in the employee above all; by providing weekly education on topics ranging from wine and products, to emotional intelligence, to hospitality techniques, they are able to provide each guest, through their employees, with an experience that goes beyond the culinary alone. Their emphasis on development of the individual has led to a history of long-tenured staff and allowed for them to serve as one of Boston’s most well-respected cultural communities.

Menton, their Relais & Châteaux fine dining restaurant in Boston’s Fort Point neighborhood, is seeking a pastry cook. The ideal pastry cook will have an understanding of pastry fundamentals and be able to execute basics in prep. Experience working dinner service as well as a personal drive for accuracy, presentation, detail, cleanliness, and timing is expected. Ideal applicants will possess a passion for food, a high sense of urgency, and the ability to multitask. Proven ability to work well with others, demonstrate a firm understanding of positive teamwork within the kitchen as well as a drive for self-achievement and development. Experience in a fine dining kitchen is preferred but not required.

This is a full time non-exempt position scheduled 5 shifts per week. Weekend availability is a must. Benefits include group health, voluntary dental, 401k retirement, paid time off, and an EAP program.

For consideration, please email your resume and cover letter explaining your interest and qualifications to Pastry Chef Giselle Miller at the email address below.

Menton is an entity of Barbara Lynch Collective, an Equal Opportunity Employer.

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