Seasonal Advanced Pastry Cook

Shelburne Farms•Shelburne, VT

5d•$20•Onsite

About The Position

Shelburne Farms is an education nonprofit on a mission to inspire and cultivate learning for a sustainable future. We realize our mission by integrating three key areas of activity: our programs, place, and products [https://shelburnefarms.org/about]. You find joy in transforming seasonal, farm-fresh ingredients into exceptional culinary experiences. You are a collaborative colleague who thrives in a fast-paced environment, using creative problem-solving and a positive attitude to foster a supportive and organized kitchen.

Requirements

Two years of prior pastry arts experience.
Must have foundational skills in baking & pastry arts.
Must be able to follow recipes to ensure consistency & accuracy of pastries & baked goods.
Must have knowledge of custard bases, ice cream & sorbets, cakes, quick breads, cookies, plated desserts etc.
Must be time efficient and able to work unassisted in Pastry Chef's absence.
A working knowledge of the Google/Microsoft Office suite of programs a plus but not necessary.

Nice To Haves

Maintain a positive attitude under pressure and motivate others
Ability to work weekends and some nights as needed
A passion for great farm to plate food experiences and hospitality

Responsibilities

Pastry Production & Execution: You are responsible for assisting with the daily preparation and assembly of a wide range of pastry items, including plated desserts, ice creams, and baked goods. You must follow recipes precisely, maintain strict food safety standards, and ensure every dish meets the farm's high expectations for quality and presentation. You will need to follow instructions given by the Pastry Chef concerning kitchen operations in the Chef’s absence.
Kitchen Leadership & Collaboration: You will act as a lead within the culinary staff, helping to guide other staff members. Success in this role requires a collaborative spirit, clear communication with the Pastry Chef and front-of-house team, and a commitment to maintaining a positive, organized, and clean work environment.
Creative Problem-Solving & Seasonal Innovation: Using your foundational knowledge of seasonal products, you will help adapt menus as the harvest changes. You must be "mentally flexible," capable of finding creative solutions to daily kitchen challenges and turning guest feedback into opportunities to improve the dining experience.