Executive Pastry Chef

We are looking for an Executive Pastry Chef to join our evolving team With 3 unique concepts on our Relais and Chateaux property, (The Barn—an upscale casual bistro, The Farmhouse—fine dining, The Terrace—wood-burning outdoor rotating concept small plates) plus the hotel, there are plenty of creative outlets A typical day at Bedford Post Dining requires organization and expediency, and the pastry chef role is a working position.

All of our desserts, ice creams, and breads are made in house including Milk Bread, Brioche, quick breads for hotel breakfast, biscuits, English muffins, and cinnamon rolls for brunch.

We have a lovely cook who is already trained on most of the breads and also makes all our pasta doughs.

The Executive Pastry Chef will be responsible for creating new desserts with the Executive Chef/Owner, and will be responsible for production and plating.

The pastry chef is responsible for knowing their inventory and ordering needs and communicating these to the executive chef and Chef de Cuisine to ensure items are ordered when needed.

The Barn is currently open, The Farmhouse and The Terrace are future projects that bring completely different, exciting opportunities to the incoming pastry chef.