Assistant Pastry Chef

Hotel Leveque; Weston (VT); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Insurance enrollment from DAY 1

Paid time off available from DAY 1

Holiday pay available from DAY 1

Job summary

Hotel Leveque in Weston, Vermont, is seeking an enthusiastic Assistant Pastry Chef to assist the Executive Pastry Chef in creating exquisite baked goods, from croissants to layered cakes. This role demands technical baking skills and attention to detail to maintain high standards of quality.

The position offers a collaborative team environment and exciting culinary challenges while emphasizing the importance of creativity in baking. Join this esteemed establishment and contribute to a legacy of remarkable pastry production.

Qualifications

• Previous experience in a professional kitchen or bakery.
• Strong passion for baking and desire to learn.
• Able to uphold quality and presentation standards.

Responsibilities

• Prepare and bake a variety of pastries, cakes, and desserts.
• Assist with dough preparation and baking processes.
• Manage ingredients and maintain a clean workstation.

Skills

Technical baking skills

Attention to detail

Creativity

Communication

Teamwork abilities

Education

Culinary school or baking program

Apprenticeship experience

Tools

Commercial kitchen equipment

Job description

Compensation: $65,000 to $75,000 per year

The Green Cat Bakery & Café is more than a bakery, it’s a place where craft is taken seriously, every detail is intentional, and there’s always something new to discover. At the heart of the menu is a laminated pastry program built on precision and craft: classic croissants, kouign-amann, and rotating seasonal selections. The dessert case features tarts, mousse, special cakes, and layered terrines. Artfully crafted baguettes, ciabatta, focaccia and more are baked daily. Our own multi-acre regenerative farm supplies fresh produce and herbs in season that we utilize in many of the products we sell.

About this Job…

We are seeking an inspired and talented Assistant Pastry Chef to assist the Executive Pastry Chef leading the production of baked goods, laminated pastries, breads, and desserts while upholding the highest standards of quality and craftsmanship. Ideal candidates will have professional kitchen experience and a strong passion for baking and a desire to grow and learn within a creative and collaborative team.

This role requires technical baking skills, attention to detail, creativity, and a commitment to consistency and excellence.

What's in it for you…

• Insurance enrollment from DAY 1!!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!

What you’ll be doing…

• Baking & Production
  • Prepare and bake a variety of pastries, cakes, breads, and desserts according to established recipes
  • Assist with dough preparation, portioning, decorating, and monitoring baking processes
  • Ensure consistent quality, presentation, and portioning standards are upheld
  • Assist with menu development
• Preparation & Organization
• Manage ingredients, tools, and equipment efficiently
• Properly label, store, and rotate ingredients and products
• Maintain a clean and organized workstation following food safety and sanitation standards
• Support inventory management
• Work closely with the Executive Pastry Chef and other team members to ensure smooth kitchen operations
• Assist during service periods and special events
• Quality Control & Presentation
• Uphold visual and flavor standards across all pastry items
• Decorate baked goods with creativity and precision
• Stay informed on industry trends and new techniques
• Remain open to learning and mastering new recipes and procedures
• Experience & Education
• Previous experience in a professional kitchen or bakery
• Culinary school, baking program, or apprenticeship experience a plus
• Technical Skills
• Knowledge of pastry techniques and baking processes
• Familiarity with commercial kitchen equipment and food safety standards
• Basic math skills for measuring and scaling recipes
• Soft Skills
• Strong attention to detail and artistic sensibility for decorating and plating
• Excellent communication and teamwork abilities
• Ability to work in a fast‑paced, detail-oriented environment
• Time management skills and a passion for culinary arts

Physical:

• 8-10+ hours per day based on business demands; stand and walk frequently throughout the workday
• Reach, bend, stoop, and pivot frequently through workday
• Lift, lower, push, pull, and maneuver up to 25lbs, occasionally 50lbs assisted

About Us...

Named for the picturesque Vermont village it calls home, The Weston Hotel including The Left Bank restaurant and The Green Cat bakery & café is a luxury property nestled in the Green Mountains. Named #1 Hotel in New England by Condé Nast Traveler and recently recognized as the #5 Best Hotel Restaurant in the U.S. by USA Today’s Readers’ Choice Awards, The Left Bank offers an elegant French‑inspired menu focused on in‑season ingredients from our own multi‑acre regenerative farm. The Green Cat is a classic French Patisserie inspired bakery focused on laminated pastries, desserts, and daily baked breads. The hotel, restaurant, and bakery all blend luxurious sophistication with warm Vermont hospitality. Our guests come to enjoy world‑class food and an award winning wine list. We take pride in creating memorable experiences with every service.

First Hospitality seeks to attract and retain a high‑performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

The Green Cat Bakery & Café is more than a bakery, it’s a place where craft is taken seriously, every detail is intentional, and there’s always something new to discover. Join us to be part of a team that genuinely cares. At the heart of the menu is a laminated pastry program built on precision and craft: classic croissants, kouign‑amann, and rotating seasonal selections. The dessert case evolves daily with tarts, mousse, cheesecake bombes, and layered terrines. The bread is baked daily and features artfully crafted baguettes, ciabatta, focaccia and more.

Leading the kitchen is Executive Pastry Chef Mary Pisanelli, classically trained and widely experienced, who brings decades of refined sensibility to everything that comes out of the oven. Mary is known for her meticulous presentation and deep commitment to flavor, texture, and seasonality. She approachs each creation with the conviction that baking is both an art and a science. Working closely with The Weston’s farm, she weaves seasonal produce directly into the menu, delivering the kind of metropolitan‑quality pastry that Vermont has never quite seen before.