Pastry Chef at Saint John's Resort

Responsibilities

• Lead all pastry and bakery production for restaurants, banquets, weddings, and special events.
• Inspire, mentor, develop, and coach a high-performing pastry team while fostering an engaging, inclusive culture.
• Recruit, hire, train, and retain exceptional culinary talent.
• Design innovative seasonal dessert menus and specialty offerings that reflect current culinary trends while honoring luxury hospitality standards.
• Ensure exceptional quality, consistency, presentation, and execution across every guest touchpoint.
• Maintain rigorous food safety, sanitation, and quality assurance standards.
• Oversee ordering, inventory management, recipe costing, labor planning, and food cost controls.
• Collaborate with Executive Culinary Leadership and Food & Beverage teams to elevate the overall resort dining experience.
• Drive operational efficiencies while maintaining the highest standards of craftsmanship.
• Execute Schulte's safety and accident prevention programs.
• Perform other duties that support the success of the culinary operation and resort.

Qualifications

• 3+ years of progressive pastry leadership experience in luxury hotels, resorts, clubs, or high-end restaurants.
• Experience overseeing pastry production for large-scale banquets, weddings, and multiple dining outlets.
• Strong leadership, coaching, and team development skills.
• Exceptional creativity balanced with operational discipline.
• Expertise in breads, plated desserts, wedding cakes, chocolates, specialty confections, and modern pastry techniques.
• Strong financial acumen including labor management, purchasing, and food cost controls.
• Food Safety Certification.
• Culinary or Baking & Pastry degree (preferred).