restaurant foraged. at patowmack farm is seeking a lead pastry cook to help develop and execute the pastry program for our hyper-seasonal tasting menu.
foraged. is built around what is growing, preserved, foraged, and sourced locally in real time. Our menu changes constantly, and the pastry program should reflect that same connection to the land — thoughtful, seasonal, creative, and rooted in strong technique.
The lead pastry cook will work closely with the chef and kitchen team to create desserts, breads, mignardises, preserved elements, and other pastry components that support the overall menu and guest experience.
responsibilities
- Lead daily pastry production and execution for service
- Develop and test seasonal desserts for the tasting menu
- Prepare breads, cakes, creams, custards, ice creams, sorbets, mignardises, and other pastry components
- Work with seasonal, farm-grown, foraged, and preserved ingredients
- Maintain consistency, organization, and cleanliness in the pastry station
- Manage prep lists, production schedules, and station setup
- Assist with preservation projects such as jams, syrups, vinegars, candied items, frozen components, and fermented elements
- Communicate clearly with the chef and savory team on menu changes and service needs
- Help train and support other cooks on pastry-related prep and plating
- Monitor inventory, ordering needs, waste, and proper storage
- Maintain high standards for flavor, technique, presentation, and timing during service
ideal candidate
- Has previous pastry experience in a restaurant, bakery, hotel, or fine dining environment
- Is comfortable working with a changing, seasonal menu
- Has strong fundamentals in baking and plated desserts
- Is organized, clean, consistent, and detail-oriented
- Can take ownership of a station and manage production independently
- Is interested in local farms, foraging, preservation, and hyper-seasonal cooking
- Works well with a small team and communicates clearly
- Stays calm and focused during service
- Is creative, but understands that every dish needs to support the overall menu
schedule
This is a full-time position. Evening and weekend availability is required, with additional time needed for prep, menu testing, preservation work, and private events.
compensation
Compensation is based on experience and will be discussed during the interview process.
about us
restaurant foraged. at patowmack farm is located in Lovettsville, Virginia, overlooking the Potomac River. What began as a 26-seat restaurant in Baltimore in 2017 has grown into a deeper connection to the land — a restaurant where we grow, forage, preserve, and source with intention.
We are looking for someone who wants to help shape a pastry program that reflects the seasons, the farm, and the overall vision of foraged.
Work Location: In person
