Pastry Sous Chef – Michelin-Level Leadership

Relaischateaux

Barnard (VT)

On-site

USD 70,000 - 100,000

Full time

4 days ago

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Benefits offered by this job

Competitive Salary

Paid time off 4 weeks

Paid sick leave

Holiday Pay

Paid overtime

Paid health and vision insurance

Life Insurance

401k Matching

Daily Staff Meal

Job summary

Relais & Chatueaux in Vermont seeks a Pastry Sous Chef to lead the pastry operation, collaborating with the Executive Pastry Chef and Executive Chef on menu development and execution for a Michelin-level fine dining restaurant. You will help uphold the Five Star standards, manage dessert production, and mentor the kitchen team to deliver exceptional guest experiences.

The role includes supervising staff, planning events, and working across departments to ensure quality and timely service in a

Qualifications

Culinary education and/or on the job training in fine dining environments.
Prior experience in high-end/boutique or Michelin-level kitchens preferred.

Responsibilities

Lead kitchen operations in collaboration with Executive Pastry Chef and Executive Chef.
Develop and execute menu concepts to maintain Five Star standards.
Oversee dessert production, recipe development, and quality control.
Manage labor resources including scheduling, payroll verification, and staff evaluations.
Train and coach staff to build knowledge, skills, and performance.
Cover Manager on Duty responsibilities as needed.
Ensure safety, sanitation, and proper station organization across kitchens.
Collaborate with hotel departments to ensure guest satisfaction and brand consistency.