Youngs Farm – Organic Farm and Bakery Hiring for Pastry Cook/Baker – Youngs Farm Full Time

Youngs Farm is looking to expand its Baking and Pastry team. We are a 129-year-old certified organic family farm, bakery, and market located in Old Brookville, NY. We are a high volume, production farm with an onsite bakery that specializes in high quality, seasonal baked goods and confections.

Youngs Farm has developed relationships with local farmers to provide and use the highest quality and freshest possible ingredients. We pick up directly from the majority of these farms and bring them straight back to us to use in our store and bakery. We do this weekly to provide seasonal, fresh product to our customers and use in our house made products.

Our ideal candidate is versatile, proactive, and organized and has at least one year of professional baking and pastry experience.

The pastry cook role is responsible for preparing the highest quality food products for the Bakery under the direction from the Executive Pastry Chef. This role will contribute to the organization directly and reflect the company’s goals, objectives, vision, mission, and values.

We expect the candidate to bring energy and enthusiasm to work. Cleanliness and attention to detail are a must to be successful in this role.

Have the chance to work with our Pastry Chef, Stephen Jones;

A native of New York, Stephen Jones began culinary training at the Culinary Institute of America where he obtained a degree in Pastry Arts as well as Business and Hotel Management. While attending, he had the opportunity to be instructed under Certified Master Pastry Chef Joseph Mckenna.

Upon graduation Stephen was immediately hired to work at the world renowned Bellagio Hotel and Spa in Las Vegas, Nevada. There, he received extensive training under Chris Hamner and Claude Escamilla, who, during his time there, went on to win gold at the World Pastry Team Championship. He later got promoted to open the JPM Patisserie directly under MOF ( Meilleur Ouvrier de France ) Pastry Chef Jean Phillipe Maury.

At age 22, Jones opened the Four Seasons in Palo Alto, California as Executive Pastry Chef, which received five diamonds its opening year. After two years there, he joined the Four Seasons Biltmore in Santa Barbara, California, to reopen the famous Coral Casino and Cabana Club. From there Chef Jones worked at the Chatham Bars Inn in Cape Cod, Massachusetts, where he oversaw the hotels five restaurants, including a modern dessert lounge and bar, and over seventy-five weddings a year.

After extensive hotel experience, Stephen opened his own patisserie, Co-Founding, Vers Restaurant and Patisserie, in Chatham, Massachusetts in 2013. After Two years, he moved on to take the position of Executive Pastry Chef of the Montage Deer Valley in Park City, Utah. Over seven years, he set the standard of baking and pastry within the company and opened every Montage worldwide during his tenure there.

From Montage he moved back home to New York to undertake a large project involving a Farm to Bakery concept, that’s been in operation since 1893. He has traveled here and abroad often to find new trends and techniques that can expand his knowledge and imagination in Pastry Arts. His approach is using modern techniques and innovation along with classic disciplines of pastry. He has had the privilege to work or be instructed under six World Pastry Championship gold medalists. He mostly recently trained under Chocolatier Melissa Coppel, who is widely considered one of the best Chocolatiers in the World.

He resides in Melville, NY with his wife, Brianne and son, Patrick.

ESSENTIAL FUNCTIONS

Major areas of responsibility/ management include, but are not limited to:

· Passion for baking and pastry. Carry a daily eagerness and willingness to learn and improve.

· Maintaining the highest level of execution and food quality, while adhering to deadlines and standards.

· Preps, prepares, and executes all menu items to specification and follows directions of Executive Pastry Chef daily. Such as pies, cakes, tarts, cookies, muffins and breads.

· At all times, proper sanitation and safety guidelines must be followed, and all kitchen work and storage areas must be kept clean and organized.

· The pastry cook must assist in inspecting all food products to maintain proper appearance, colors and taste.

· All food storage must be in proper containers, labeled, in refrigerators and freezers, to maintain freshness.

· Ability to communicate effectively among team and leadership.

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain and strictly abide by state sanitation/health regulations.
• Meet with the Executive Pastry Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

QUALIFICATIONS

· Certified level pastry cook and/or experience in food production and/or preparation is preferred.

SKILLS

• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual

REQUIREMENTS

• Must be able to Work on Average of 45hrs per Week
• Working Weekends and Over Holiday Periods
• Abide by all Health and Safety Practices

BENEFITS

• 401K
• Healthcare Plan
• Dental Coverage
• Paid Time Off
• Employee Discounts

Job Type: Full-time

Pay: $18.00 – $28.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Physical setting:

• Bakery

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Every weekend
• Holidays
• Monday to Friday
• Overtime
• Weekend availability

COVID-19 considerations:
Masks are currently optional for customers and staff.

Ability to commute/relocate:

• Old Brookville, NY: Reliably commute or planning to relocate before starting work (Required)

Work Location: One location