Pastry Cook / Demi-Pastry Chef de Partie

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.

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

Requirements

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