Job Description

We are seeking an experienced individual with a wide range of knowledge in baking and pastry.

This position requires opening the store, creating production lists for the day and week, working with other back of the house members to realize production, keeping up on product inventory, placing orders with vendors, communicating with front of the house staff on stocking and other chores. Creation of seasonal pastry specialties and specialty cake decoration are also an important aspect of the position.

Because we are a Bakery and Cafe, there is occasional coordination with the hot kitchen on specials

Compensation based on experience. Discussion of such at interview.

Experience in Cake Decorating, all aspects of baking, and production methods required.

Chef Ellen grew up in the Washington D.C. Suburbs of Virginia.
She studied theater and art at Virginia Commonwealth University in Richmond, and then moved to Blacksburg, Virginia where she found a job in a local bakery. After seven years, she returned to the D.C. Area to work in a local restaurant before attending the Culinary Institute of America in Hyde Park, New York in 1988.
She met George in August of that year. Her extern from the CIA was spent at Ridgewells Caterer in Maryland, where she met her pastry mentor, Chef Karl Meuller. After graduation, she moved to Michigan to work at the Grand Plaza Hotel in Grand Rapids.
George and Ellen were married in 1992 and settled in Sylvan Lake one year later.

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