Bakery Front Of House Lead

Position Summary

We are seeking a positive, service-oriented, energetic and self-motivated barista to lead our Front-of-House team. The Front of House lead will work closely with the bakery manager, general manager and pastry chefs. This position’s primary function is to serve quality products to guests in a friendly and professional manner while adhering to the standards set by The Weston Hotel.

• Develops knowledge on goods sold in our bakery & cafe including but not limited to coffee, teas and baked goods.
• Greets guests/customers in a friendly, personalized and professional manner.
• Verbally receives and calls back customer orders.
• Provides quality beverages and food products while adhering to all recipe and presentation standards.
• Answers telephone in courteous and friendly manner.
• Accurately answers customer questions regarding retail, beverages & bakery items, in person or via email.
• Creates and follows schedule for all FOH staff.
• Place orders for products as needed (coffee, milk, retail items, etc)
• Act as supervisor during bakery operating hours.
• Ensure proper opening and closing procedures are followed.
• Input adjustments and features of menu into POS system.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Expected to regularly handle various food and beverage products.
• Knowledge of applicable computer programs for ringing up customer orders.
• Basic math skills required.
• Ability to stand for hours at a time.
• Must be able to lift up to 25 pounds occasionally.
• Requires grasping, writing, standing, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• High school or equivalent education required or equivalent combination of education and experience.

The Green Cat Bakery & Café is more than a bakery, it’s a place where craft is taken seriously, every detail is intentional, and there’s always something new to discover. Join us to be part of a team that genuinely cares. At the heart of the menu is a laminated pastry program built on precision and craft: classic croissants, kouign-amann, and rotating seasonal selections.

The dessert case evolves daily with tarts, mousse, cheesecake bombes, and layered terrines. The bread is baked daily and features artfully crafted baguettes, ciabatta, focaccia and more.

Leading the kitchen is Executive Pastry Chef Mary Pisanelli, classically trained and widely experienced, who brings decades of refined sensibility to everything that comes out of the oven. Mary is known for her meticulous presentation and deep commitment to flavor, texture, and seasonality. She approachs each creation with the conviction that baking is both an art and a science. Working closely with The Weston’s farm, she weaves seasonal produce directly into the menu, delivering the kind of metropolitan-quality pastry that Vermont has never quite seen before.