Executive Pastry Chef

Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The Executive Pastry Chef is the creative force driving our pastry program, commanding all things dough and dessert. From decadent patisserie to artisan viennoiserie, they lead an elite team to execute flawless, show-stopping items across the entire property. RESPONSIBILITIES Oversee the following areas: Sojourner , Southall's all-day dining outlet at the heart of the Inn, January , our signature, Michelin Green Star fine dining restaurant, the Jammery , a 3000 square foot preservation and demonstration kitchen, all event spaces including Orchard Event Center , which has the capability to house events as large as 250 people, the Pool , a seasonal outlet serving light bites and desserts, and our In-Room Dining operation Incorporate product from the agricultural components of the farm, including our production field, orchard, greenhouses, apiary, and kitchen gardens Source vendors, create and maintain operating and team member manuals, Manage inventory and ordering, building relationships with strategic partners Hire, train, lead, coach and hold accountable a pastry team Maintain the highest levels of quality and control possible Educating, nurturing, and developing members of the pastry team as well as other departments for the betterment of our culinary program Create inventive and seasonal pastry offerings for all aspects of the operation Ensure the clean, sanitary, and organized operation of the Pastry Kitchen Receive, store, and properly handle product in all phases of preparation Control labor cost, food cost, and operating costs in alignment with season and volume SKILLS & EXPERIENCE Minimum of 10 years in the industry Minimum of 4 years management in a kitchen Minimum of 2 years’ experience working in a high-end hotel or resort, experience with Relais and Chateaux and Forbes standards is preferred but not required Conversational Spanish is preferred but not required Must have an intimate and working knowledge of patisserie, boulangerie, and viennoiserie, as well as cake making/decoration, and chocolate making EDUCATION & REQUIREMENTS Culinary degree preferred but not required Must be able to push, pull and lift 50 lbs. Available to work weekends, evenings and/or holidays Must be able to walk and stand for prolonged periods as needed Southall Farm and Inn is committed to a diverse and inclusive workplace. Southall provides equal employment opportunities to applicants and employees and does not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.