Bread Baker

Hotel Leveque; Weston (VT); On-site; USD 25,000 - 30,000; Full time

Benefits offered by this job

Paid time off from DAY 1

Holiday pay from DAY 1

Professional development and promotion

Job summary

The Weston Hotel invites a skilled Bread Baker to join The Left Bank bakery and The Green Cat cafe team, contributing to a laminated pastry program and daily breads in a luxury Vermont setting.

Ideal candidates have professional kitchen or bakery experience, a passion for craft, and the ability to maintain high quality and consistency in a fast-paced environment. Growth and collaboration are emphasized.

Qualifications

• Professional kitchen or bakery experience preferred.
• Culinary school, baking program or apprenticeship a plus.
• Ability to work in a fast-paced, detail-oriented environment.

Responsibilities

• Prepare and bake a variety of pastries, breads, and desserts according to established recipes.
• Assist with dough preparation, portioning, decorating, and monitoring baking processes.
• Maintain consistent quality, presentation, and portioning standards.
• Support inventory management and work with the Executive Pastry Chef.

Skills

Baking & Production

Dough preparation

Decorating

Time management

Attention to detail

Teamwork

Education

Culinary school or baking program

Apprenticeship experience

Tools

Commercial kitchen equipment

Job description

Bread Baker: Craft Daily Breads & French Pastries at an Award-Winning Vermont Destination

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 evolves daily with tarts, mousse, cheesecake bombes, and layered terrines. The bread is baked daily and features artfully crafted baguettes, ciabatta, focaccia and more.

About this Job…

We are seeking an inspired and talented individual to assist with the production of Breads, baked goods and desserts while upholding the highest standards of quality and craftsmanship. Ideal candidates will have professional kitchen experience or 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…

• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• Professional development and promotion opportunities!

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

• 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 preferred

  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+ hours per day; stand and walk frequently throughout the workday
• Reach, bend, stoop, and pivot frequently through workday
• Lift, lower, push, pull, and maneuver up to 25 pounds occasionally

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.