Pastry Cook / Demi-Pastry Chef de Partie

Relais & Châteaux; Barnard (VT); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Competitive salary

Paid time off

Paid sick leave

Holiday pay

Paid overtime

Health insurance

Life Insurance

401k Matching

Daily staff meal

Job summary

Twin Farms in Barnard, Vermont, seeks a Pastry Cook / Demi-Pastry Chef de Partie to join the culinary team. You will craft desserts and pastries, assist in menu development, and uphold the restaurant’s renowned standards.

We require 1-3 years pastry kitchen experience, a culinary degree or pastry diploma (preferred), and a Food Handler’s Certification. Flexibility for evenings, weekends, and holidays is expected.

Qualifications

• 1-3 years of experience in a professional pastry kitchen.
• Culinary degree or diploma with a focus on pastry arts preferred.
• Current Food Handler's Certification required.
• Proficiency in cake decorating, chocolate work, and sugar art.
• Strong knowledge of classical and modern pastry techniques.
• Understanding of flavor profiles and ingredient pairings.
• Excellent time management and organizational skills.
• Ability to work efficiently in a fast-paced environment.
• Strong attention to detail and commitment to quality.
• Effective communication and teamwork skills.
• Creativity and passion for pastry arts.
• Physical stamina to stand for extended periods and lift up to 50 pounds.
• Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

• Prepare a wide variety of pastries, desserts, and baked goods according to recipes and standards.
• Assist the Pastry Chef in developing new menu items and seasonal specials.
• Ensure proper food handling, sanitation, and safety procedures are followed at all times.
• Maintain a clean and organized work station.
• Monitor and control food waste, maintaining cost-effective operations.
• Collaborate with other kitchen staff to ensure smooth service and timely delivery of pastry items.
• Aid in delivery and presentation of dishes to the dining room.
• Assist in inventory management and ordering of pastry supplies.
• Participate in menu planning and costing activities.
• Stay current with pastry trends and techniques to continually improve offerings.

Skills

Pastry experience

Culinary degree

Food Handler Certification

Cake decorating

Chocolate work

Sugar art

Classical pastry

Modern pastry techniques

Time management

Teamwork

Creativity

Education

Culinary degree or pastry diploma

Fine dining/Michelin experience

Job description

Twin Farms is located in bucolic Barnard, Vermont, about 90 minutes from Burlington, three hours from Boston, or five from New York City. Stays are reserved for adults only and are inclusive of all meals, fine wines and spirits, as well as all activities and equipment.

As one of the world's celebrated Five Star hotels and the only one in Vermont, we recognize that people are essential to our success. Indeed, the very essence of great hospitality comes from the dedication of every member of the Twin Farms team.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

We are seeking a talented and passionate Pastry Cook / Demi-Pastry Chef de Partie to join our culinary team in Barnard, United States. As a key member of our pastry department, you will be responsible for creating delectable desserts and pastries that delight our guests and uphold our reputation for excellence.

• Prepare a wide variety of pastries, desserts, and baked goods according to recipes and standards
• Assist the Pastry Chef in developing new menu items and seasonal specials
• Ensure proper food handling, sanitation, and safety procedures are followed at all times
• Maintain a clean and organized work station
• Monitor and control food waste, maintaining cost-effective operations
• Collaborate with other kitchen staff to ensure smooth service and timely delivery of pastry items
• Aid in delivery and presentation of dishes to the dining room
• Assist in inventory management and ordering of pastry supplies
• Participate in menu planning and costing activities
• Stay current with pastry trends and techniques to continually improve offerings

• 1-3 years of experience in a professional pastry kitchen
• Culinary degree or diploma with a focus on pastry arts preferred
• Current Food Handler's Certification required
• Proficiency in various pastry techniques, including cake decorating, chocolate work, and sugar art
• Strong knowledge of classical and modern pastry techniques
• Understanding of flavor profiles and ingredient pairings
• Excellent time management and organizational skills
• Ability to work efficiently in a fast-paced environment
• Strong attention to detail and commitment to quality
• Effective communication and teamwork skills
• Creativity and passion for pastry arts
• Physical stamina to stand for extended periods and lift up to 50 pounds
• Flexibility to work evenings, weekends, and holidays as needed

Benefits:

• Competitive Salary
• Paid time off up to 4 weeks
• Paid sick leave
• Holiday Pay
• Paid overtime
• Paid health and vision insurance
• Life Insurance
• 401k Matching
• Daily Staff Meal

STANDARD SPECIFICATIONS

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job‑related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Education/Training:

• Culinary education and/or on the job training with hotel and fine dining experience preferred
• Previous experience cooking in a fine dining or Michelin level restaurant

Working Conditions:

• Tasks often conducted in the stress of a fast-paced environment with ever-changing demands.
• Predominant activity is on feet with continuous walking and standing.
• Frequent reaching, bending, and lifting of light loads with occasional lifting extremes up to approximately 50lbs.
• Work involves a good deal of independent management but also close collaboration with a team.
• Shift hours are typically long with weekend and holiday attendance most always necessary- requires ability to maintain a flexible schedule and work holidays.