Executive Pastry Chef
Executive Pastry Chef
About the Company
A distinguished luxury hotel recognized for its commitment to artistry, hospitality, and culinary excellence, this property delivers a refined guest experience that celebrates craftsmanship and creativity. From its acclaimed dining venues to its elegant event spaces, the hotel offers a setting where innovation and tradition meet, supported by a passionate team dedicated to excellence.
About the Role
The Executive Pastry Chef oversees all aspects of the pastry and bakery program, ensuring exceptional quality, creativity, and consistency across all outlets. This role works closely with the Executive Chef and culinary leadership to plan production, develop seasonal offerings, and design signature desserts that reflect the property’s elevated brand. The ideal candidate combines technical mastery with leadership and innovation, fostering a culture of excellence within the pastry team.
Key Responsibilities
- Manage day-to-day operations of the pastry and bakery section, ensuring excellence in production, presentation, and service.
- Develop, test, and implement seasonal menus, recipes, and presentations aligned with brand standards and culinary vision.
- Produce a wide variety of baked goods and desserts — from artisan breads to elegant plated pastries — with precision and artistry.
- Train, mentor, and motivate pastry staff to maintain the highest levels of quality, efficiency, and professionalism.
- Oversee inventory, purchasing, and cost control within budgetary guidelines.
- Ensure compliance with food hygiene, health, and safety regulations at all times.
- Monitor equipment, materials, and supplies, reporting maintenance needs promptly.
- Collaborate with chefs, banquet, and service teams to create innovative pastry offerings for all outlets and events.
- Maintain cleanliness, organization, and operational readiness in all pastry areas.
- Embody the brand’s values, modeling professionalism, creativity, and hospitality.
Qualifications
- High school diploma required; culinary or pastry arts degree preferred.
- Minimum of 3 years in a supervisory pastry role within a luxury hotel or fine dining environment.
- Strong leadership, organizational, and communication skills with the ability to inspire and coach diverse teams.
- Proven expertise in modern and traditional pastry techniques, dessert design, and flavor composition.
- Proficiency in relevant technology systems, including Google Suite, Microsoft Office, and POS/PMS platforms (Opera Cloud, Micros, HotSOS, Craftable, ADP TotalSource, etc.).
- Bilingual ability (English/Spanish or English/Haitian Creole) preferred.
- Ability to multitask and lead under pressure in a fast-paced, quality-driven environment.
Benefits
- Salary: $90,000 annually plus performance-based bonus.
- Full medical, dental, and vision coverage.
- Paid Time Off (PTO).
- Professional growth opportunities within a respected hospitality organization.
- Supportive leadership team focused on creativity, collaboration, and professional development.
- A culture that values artistry, innovation, and excellence in every detail.