Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York’s Hudson Valley, just 90 minutes from New York City. Anchored by its namesake farm with orchards, heirloom gardens, and animals, the retreat offers immersive seasonal experiences like foraging walks, cooking workshops, and healing sessions. A three-mile walking trail links 65 stand-alone cabins, cottages, and suites with the Movement Studio and Maplehouse, a lofty barn home to a dynamic cooking school.
Craft the sweet chapter of our Wildflower Farms story as our Pastry Chef. As an integral member of our Culinary team, you'll create signature desserts and baked goods that showcase our farm's bounty and seasonal inspiration. In this role, you'll design captivating dessert menus and develop innovative recipes that complement our culinary vision while leaving a lasting impression on our guests.
Department Leadership
- Lead the daily operation of the pastry department, ensuring the consistent execution of Wildflower Farms' culinary standards.
- Supervise, schedule, train, coach, mentor, and develop the pastry team, fostering a collaborative, high-performing work environment.
- Participate in recruiting, interviewing, hiring, onboarding, performance management, and disciplinary processes, providing recommendations that carry significant weight in employment decisions.
- Establish performance expectations and provide regular coaching, feedback, and professional development opportunities with alignment from the Culinary Director.
Culinary Leadership
- Design and execute seasonal dessert, bread, pastry, and bakery menus that showcase local ingredients and complement the resort's culinary philosophy.
- Develop innovative recipes and continually evolve offerings based on seasonal availability, guest preferences, and culinary trends.
- Oversee pastry production for all resort outlets, banquets, and special programming.
- Ensure all products consistently meet established standards for quality, presentation, taste, and execution.
Operational Management
- Plan production schedules and allocate labor resources to meet operational demands efficiently.
- Manage purchasing, inventory, and storage of pastry ingredients, ensuring product quality while minimizing waste.
- Monitor departmental labor and food costs, recommending operational improvements to support financial objectives.
- Maintain accurate inventory levels and ensure timely ordering of supplies and equipment.
Quality & Compliance
- Establish and maintain rigorous food safety, sanitation, and workplace safety standards in compliance with local, state, and company regulations.
- Oversee the proper operation, maintenance, and cleanliness of pastry equipment and work areas.
- Conduct regular quality audits and implement corrective actions to maintain consistency and excellence.
Collaboration & Guest Experience
- Partner with the Culinary Director, Food & Beverage leadership, Events, and Resort Operations to develop exceptional culinary experiences for guests.
- Support special events through creative pastry offerings.
- Engage with guests when appropriate to share the story behind Wildflower Farms' pastry program and elevate the overall dining experience.
Financial & Administrative Responsibilities
- Manage departmental purchasing within established budgets and monitor expenditures with alignment from the Culinary Director.
- Review invoices, maintain vendor relationships, and ensure accurate inventory and purchasing records.
- Analyze operational metrics, guest feedback, and production performance to identify opportunities for continuous improvement.
- Contribute to annual planning, budgeting, and strategic initiatives for the pastry department.
Pay Rate: $90,000/year - $100,000/year
- Minimum 3 years of professional pastry experience in a comparable role
- Proven supervisory experience leading a pastry team
- Previous experience within luxury hospitality settings
- Flexibility to work varying schedules, including weekends and holidays, based on business needs
- Formal culinary education or pastry arts certification preferred
- Current ServSafe certification
- Strong communication and team leadership abilities
- Composed under pressure with excellent organizational skills
- Creative mindset with attention to detail and presentation
About Auberge Collection
Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.
For more information: auberge.com
Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge
About Friedkin
Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports.
Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo.
The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus.
For more information, please visit www.friedkin.com
Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.