Pastry Chef

Calling all Pastry Chefs interested in working at the intersection of restaurant hospitality and sustainable agriculture.

About The Role:

Blue Hill at Stone Barns is a two-Michelin star restaurant and leading voice in the sustainable food movement. 

The Pastry Chef will lead the pastry department. This includes managing pastry sous chefs and cooks, as well as coordinating all daily production for the restaurant's main dining room, informal cafeteria space, and private events department. The Pastry Chef is also responsible for the creation of a dessert menu for the restaurant's main dining room. 

At Blue Hill, we believe the best culinary professionals continuously strive to deepen their knowledge of food systems, cuisine, and hospitality. As such, you will have the opportunity to participate in weekly education with guest speakers, classes, and training, and be eligible for a stipend for external education and dining opportunities.

About You:

• Curious: you are eager to explore the intersection of regenerative farming, culinary arts, and food culture.

• Organized: you illustrate impeccable organizational skills and attention to detail.

• Collaborative: you excel in teams and model behavior in order to foster a supportive and energetic environment. 

• Composed: you thrive in a fast-paced work setting, show great efficiency in your ability to multitask, and maintain composure during the most high pressure moments of service.

• Regulatory compliance: you adhere to cleanliness, health, and safety protocols, including knowledge of applicable fire, health, and safety codes (possession of a Food Handlers Certificate or ServSafe Certification is a plus).

• Experience: minimum 3 years management experience in a restaurant environment, or equivalent knowledge and experience with commercial kitchen equipment and procedures. A familiarity with advanced culinary techniques and diverse baking and pastry methods is preferred.

Tasks may include: 

• Leading the development, standardization, and implementation of dessert recipes and menus.

• Understanding dietary restrictions and how they affect menu items.

• Helping with the creation and execution of daily mise en place lists.

• Checking ingredient quality and preparing and assembling ingredients and dishes.

• Collaborating closely with the front of house teams to ensure seamless execution of service and culinary R&D programs.

• Attending Chef meetings.

• Training and managing pastry cooks and Sous Chefs.

• Maintaining equipment, tools, and the physical workspace.

• Complying with all health department standards and practices and maintaining a clean and orderly work environment at all times.

• Performing all other job-related duties. This position requires manual dexterity and the ability to follow oral/written instructions and procedures. To successfully perform duties, you must be able to safely lift up to 50 pounds and stand for long periods.

The physical requirements described are representative of those that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be granted to enable individuals with disabilities to perform the essential functions.

The Details:

• Compensation: $90,000 - $110,000 per annum.

• Access to medical, dental, and vision insurance, 401K, and paid time off, as well as staff dining and education reimbursement programs.

• Location & Hours: Full time position in-person at Blue Hill at Stone Barns in Pocantico Hills, NY (~1 hr drive from NYC). Shifts involve working evenings and weekends.

Blue Hill is committed to equity and inclusion throughout every aspect of our work and team. We are an equal opportunity employer and strongly encourage BIPOC and/or gender minority candidates to apply.