Job Details

Peregrine Hospitality - 1103 Spring Street - Responsibilities: Report to Sous Chef and Director of Culinary supporting daily kitchen operations across all property F&B outlets; Participates in production and quality of baked goods such as breakfast pastries, breads, cakes, and other pastries to meet resort standards; Must be able to follow recipes and measure ingredients correctly; Operates all commercial kitchen equipment and bake shop equipment safely; Assist in training new employees and continually teaching pastry skills to other pastry cooks