Chef Thomas Keller’s Yountville destination, The French Laundry, is looking for individuals who are enthusiastic about food, beverage and hospitality to join the culinary brigade as a Pastry Sous Chef .
Opened in 1994, Chef Keller’s three-starred Michelin restaurant remains one of the most highly regarded fine dining destinations worldwide. The French Laundry’s daily changing tasting menu is centered around seasonal ingredients—many of which are sourced from the neighboring culinary garden—prepared with French techniques.
Our team of hospitality professionals strives to set new standards in service. Within our fine dining, Michelin star establishments, we seek passionate individuals who humbly seek to be part of excellence. Through our evolution, opportunity presents itself. The French Laundry is currently seeking a Pastry Sous Chef to join our Culinary brigade as a leader on our team.
In conjunction with the Chef de Cuisine and Pastry Chef, the Pastry Sous Chef assists with supervising and managing all aspects of the kitchen and production of all pastry items, while keeping with our standards of food quality and restaurant cleanliness. Qualified candidates will have 5-7 years of culinary management experience in a kitchen-driven or fine-dining environment. Leaders have a solid understanding of restaurant operations and service, financial acumen and an ability to manage and inspire a team.
Chef Keller’s collection of restaurants is founded on a culture of mentorship and provides a solid foundation of skills to support the culinary profession. We are proud to offer:
Who we are:
Chef Thomas Keller raises the bar for the American culinary scene. His restaurants are legendary – The French Laundry, Bouchon, and Per Se among them – and he is the only American-born chef to ever hold multiple three-star Michelin rankings. Chef Keller’s culinary skills and high standards make him an inspiration to younger chefs and have earned him countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. He is also the first male American chef to be designated a Chevalier of the French Legion of Honor. In 2017, Chef Keller led Team USA to its first-ever gold medal in the Bocuse d’Or, a prestigious biennial competition that is regarded as the Olympics of the culinary world. Chef Keller is the author of six best-selling cookbooks and holds an honorary Doctorate in Culinary Arts from The Culinary Institute of America.
Looking for other opportunities with our group? Check out open positions on: ThomasKeller.com/careers
We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.
*Company contribution depends on your plan selection. Benefit offerings are subject to change over time.
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