Executive Pastry Chef

Set within Pennsylvania’s Laurel Highlands, Nemacolin is a private, family-owned, and woman-owned luxury resort spanning more than 2,200 acres. Recognized by Forbes Travel Guide, AAA, and Preferred Hotels & Resorts, the resort blends refined hospitality with creativity, craftsmanship, and a spirit of adventure.

About the role

The Executive Pastry Chef assists in overseeing all day-to-day operations and coordination of the restaurant, ensuring every guest experience is memorable. This position plays a key role in the Food and Beverage Department as part of the management team, contributing to the fiscal success of both their outlet and the overall department through teamwork, associate retention, and creative problem-solving.

Responsibilities

• Delivers internal and external guest service the Nemacolin way, going above and beyond for associates and guests.
• Actively builds and retains guest relations while mentoring other employees to provide superior guest service.
• Oversees all day-to-day restaurant culinary operations.
• Communicates directly and on behalf of the owner, executives, associates, and family members on matters related to the owner’s interests.
• Meets all financial goals in accordance with the budget.
• Collaborates with the Resort Executive Chef and Vice President of Food and Beverage to foster teamwork.
• Completes critical deliverables with a hands-on approach, including drafting correspondence and facilitating team leadership.
• Approves all schedules created by the management team and ensures accurate and timely payroll submission.
• Communicates resort news to associates as needed and attends all mandatory department and resort meetings.
• Follows up on guest concerns in a timely manner and assists in creating the yearly operating budget.
• Demonstrates attention to detail, multi-tasking in high-pressure situations, and maintains confidentiality.
• Exercises independent and advanced decision-making for complex problems using critical thinking and analysis.
• Manages numerous tasks and priorities effectively, executing both short-term and long-term projects.
• Handles confidential information with discretion and tact.
• Ensures compliance with training requirements (RAMP, ServSafe, Knife and Blade, etc.) alongside Food and Beverage leaders.
• Works as a member of the line staff when needed, using various cooking methods to ensure timeliness and product integrity.
• Provides impartial coaching and feedback to the culinary team during training, service, and recovery investigations.
• Reviews daily financial reports and provides instructive feedback and recommendations.
• Manages kitchen expenses to maximize profitability while delivering high-quality products within budget guidelines.
• Assists in other departments as needed based on business levels and resort requirements.
• Ensures proper labeling, dating, and storage techniques, including holding and rotating inventory.
• Produces consistent, high-quality products and drives innovation in culinary trends and guest preferences.
• Upholds and ensures compliance with all company and departmental policies and procedures.
• Demonstrates advanced knife skills, proficiency in cooking techniques, saucier, and butchery.
• Conducts routine safety and sanitation inspections to meet Nemacolin standards and regulatory requirements.
• Ensures guest satisfaction and reinforces Forbes Five Star and/or Four Diamond standards.
• Engages with associates to create a positive atmosphere and provides feedback on performance.
• Creates work schedules to ensure adequate staffing and oversees fine dining service standards.
• Communicates effectively and professionally with external contacts and all levels of associates.
• Uses all required office and kitchen equipment efficiently.
• Performs other job duties as assigned.

Requirements

• Relevant culinary qualifications and previous culinary leadership experience.
• 5-6 years of pastry leadership experience.
• Experience in a Forbes four or five-star rated restaurant preferred; superior customer/guest service experience required.
• Outgoing personality with knowledge of superior customer service training.
• Superior communication skills and ability to manage workflow while fostering positive front-of-house (FOH) and back-of-house (BOH) relationships.
• Must be at least 18 years of age.
• Ability to work varying shifts, including evenings, weekends, and holidays.
• Must speak English fluently.
• Ability to perform basic mathematical functions.
• Knowledge of and ability to operate Microsoft Office Programs (Word, Excel, PowerPoint, etc.).
• Proven track record of staff development and retention.
• Interpersonal sound judgment and decision-making skills in directing administrative tasks.
• Ability to lift, push, pull, or carry up to 30 lbs.
• Physical demands include standing continuously for 95% of the shift, operating equipment for 15%, kneeling for 20%, bending for 50%, climbing for 35%, and driving for 0% of the scheduled shift.

Benefits

• Competitive compensation and attractive 401(k) program.
• Medical, dental, and vision coverage.
• Paid time off.
• Educational and career advancement support.
• Savings across resort dining, retail, spa, and activities.
• Discounted associate meals, dry cleaning, and uniform services.
• Exclusive access to The Rec Center, The Market, The Pub, and the Wisteria associate community.
• Paid training and continuous learning opportunities.
• Leadership development and accelerated leadership pathways.
• Mentorship, coaching, and cross-functional experience.
• Monthly recognition opportunities for associates, leaders, and teams.