FRONT OF HOUSE
The Front of House staff is responsible
for the day-to-day operation and management of the restaurant.
BACK OF HOUSE
The Back of House staff is responsible
for operations in the kitchen.
The Pastry Chef is responsible for overseeing the entire production of baking, pastries, sweets, ice-creams, fillings and toppings, including their design, creation, execution and presentation. The Pastry Chef is responsible for daily preparation of all baked goods and pastries for the a la carte, private dining, specialty orders and is responsible for deciding the dessert menu and dessert specials along with the Executive Chef’s input.