Waypoint is seeking a pastry cook to work with chef Kenny Hoshino and his extensive baking program. Waypoint is an award-winning restaurant that focuses on education and fostering creativity in a team-oriented environment. This is an AM production position with responsibilities such as sourdough bread, pizzas, pastas, desserts and pastries. Experience is preferred, but they are willing to train the right candidate.
Located just outside of Harvard Square, Waypoint reflects Chef Michael Scelfo‘s forward-thinking approach to coastally inspired fare. In The New York Times writer Jason Tesauro said Waypoint is “vibrant enough for a happy hour pop-in, yet intimate enough for after-dark canoodling over caviar and cocktails.” In January 2017, Boston Magazine awarded Waypoint a three-star review, boasting “with full-bore flavors and opulent ingredients, [Waypoint] gives pristine seafood—and everything else on the menu—the Midas touch.” Yankee Magazine named Waypoint as the top destination for Modern Seafood in the 2017 Best of New England awards and in May 2017, Waypoint was recognized as one of Food and Wine Magazine’s 10 Best Restaurants of the Year.
Please send cover letters and resumes to the email address below.