Pastry Sous Chef: Lead Dessert & Menu Innovation

SmartRecruiters, Inc.; Barnard (VT); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Paid time off

Paid sick leave

Holiday pay

Paid overtime

Health & vision insurance

Life Insurance

401k matching

Daily staff meal

Job summary

Twin Farms, located in Barnard, Vermont, seeks a Pastry Sous Chef to lead dessert production and overall kitchen operations for our Michelin-level dining offerings. You will collaborate with the Executive Pastry Chef and Executive Chef to develop menus, uphold quality standards, and mentor a high-caliber culinary team.

We offer paid time off, sick leave, holiday pay, overtime, health and vision insurance, life insurance, 401(k) matching, and daily staff meals.

Qualifications

• Lead kitchen team to drive the property's profitability through supervision.
• Manage labor resources including scheduling, payroll verification, hiring and termination.
• Mentor staff with coaching to raise collective skills.
• Occasionally assume Manager On Duty responsibilities.
• Supervise dessert production and ensure five-star quality.
• Monitor production, inventory, costs, and guest dietary needs.
• Propose novel menu items aligned with Twin Farm’s brand.

Responsibilities

• Provide leadership in kitchen operations and dessert production for fine dining and Twiggs Restaurant.
• Develop and execute menus with attention to quality standards.
• Collaborate with culinary team to maintain Five Star experience.
• Ensure sanitation, safety, and proper station organization.
• Coordinate with other hotel departments to support service excellence.
• Train and mentor staff to ensure high performance.

Skills

Leadership

Scheduling

Hiring

Training

Menu development

Dessert production

Food safety

Kitchen operations

Time management

Communication

Job description

Twin Farms, located in Barnard, Vermont, seeks a Pastry Sous Chef to lead dessert production and overall kitchen operations for our Michelin-level dining offerings. You will collaborate with the Executive Pastry Chef and Executive Chef to develop menus, uphold quality standards, and mentor a high-caliber culinary team.

We offer paid time off, sick leave, holiday pay, overtime, health and vision insurance, life insurance, 401(k) matching, and daily staff meals.