Pastry Sous Chef – Michelin-Level Desserts & Leadership

Relais & Châteaux

Barnard (VT)

On-site

USD 65,000 - 90,000

Full time

3 days ago

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Benefits offered by this job

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

Job summary

Twin Farms in Barnard, Vermont seeks a Pastry Sous Chef to lead pastry operations for a Michelin-level fine dining program at our Five Star resort. You will partner with the Executive Pastry Chef and Executive Chef to develop menus, supervise dessert production, and maintain the highest quality and guest satisfaction.

The role requires culinary excellence, leadership, and a track record in fine dining or Relais & Châteaux/Michelin-level venues.

Qualifications

Culinary education and/or on the job training with hotel and fine dining experience preferred
Previous experience cooking in fine dining, Relais & Châteaux, or Michelin level restaurant

Responsibilities

Lead kitchen operations to uphold Five Star standards and Michelin-level menu execution.
Oversee labor planning, scheduling, payroll, and staff evaluations.
Train and mentor cooks to build kitchen knowledge and skills.
Act as Manager On Duty with full leadership responsibilities when needed.
Direct dessert production and recipe development for haute cuisine.
Monitor food production, inventory, cost, and guest dietary requirements.
Develop novel menu items aligned with Twin Farms' brand.
Coordinate culinary offerings for special events and holidays.
Liaise between kitchen and other departments to ensure teamwork.
Uphold safety, sanitation, and proper station organization.