Sous Chef - Pastry / Chef de Partie

Relaischateaux; Barnard (VT); On-site; USD 70,000 - 100,000; Full time

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.

Skills

Leadership

Menu development

Staff training

Team collaboration

Performance management

Labor scheduling

Mentoring

Quality standards

Communication

Education

Culinary education

Tools

Data management

Job description

The Pastry Sous Chef serves in a leadership role in many areas of the kitchen's operations. He/she works in close collaboration with the Executive Pastry Chef and Executive Chef in overall kitchen management- including menu development and execution for our Michelin-level Fine Dining Restaurant and Twiggs Restaurant, the establishment/maintenance of quality standards, dessert production and recipe development, and close collaboration with the culinary team.

Serve as a member of the leadership team to help move the property into a successful and profitable direction by continuing to develop and implement supervisory responsibilities- particularly in functions related to performance management and motivation.

Regularly assist in managing labor resources through staff scheduling, payroll verification, employee evaluation, hiring, and termination.

Take a role in the training/coaching of staff- serving as a mentor within the kitchen to build up the collective knowledge, skills, and abilities of the kitchen team.

On occasion, assume the "Manager On Duty" and full leadership responsibilities associated with supervision of kitchen staff and kitchen production.

With the guest's culinary experience foremost in mind, execute and supervise the preparation/cooking of various food items - ensuring all offerings consistently live up to our Five Star recognition.

Continually monitor details of food production, ordering, inventory, cost, quality/consistency, and the accommodation of guest specifications.

Proactively utilize culinary knowledge and creativity in proposing, developing and implementing thoughtful and novel menu items that build on Twin Farm's brand success.

Plan, coordinate, and implement culinary offerings particular to special events and holiday functions.

Assume the role of liaison between the kitchen and other hotel departments- demonstrating superb lateral service, collaboration, and teamwork.

Ensure that staff is knowledgeable and observant in following department safety procedures and policies- including proper organization of work stations as well as sanitation of all kitchen facilities and equipment.

Perform other necessary duties as assigned.

In-depth skills and knowledge of all kitchen operations- including utilizing tools/equipment, planning and preparing a wide range of foods, and working in an effective team format.

Capable and knowledgeable in producing consistent and high quality product in a timely manner.

Able to offer fresh ideas and creativity toward menu development and presentation.

Knowledgeable of nutritional standards and in management of alternatives to allergy/dietary restrictions.

Able to take direction, self-start, and work independently with appropriate time management skills and follow through/completion of tasks.

Skilled in effective training, coaching and mentoring.

Skilled in exerting clear and strong leadership, communication, organizational, and interpersonal skills.

Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone.

Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations.

Able to maintain promote a positive attitude and ability to work well with other team members despite strains and demands.

Able to exert strong organizational skills and efficient management of work station.

Knowledgeable of basic kitchen and food safety procedures- including proper use of equipment and handling and storing of foods.

Familiar with basic inventory tracking and management.

Proficient in fundamental computer abilities - particularly in research and data management.

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 fine dining , Relais & Chatueaux, 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.