Pastry Chef

Position Overview

Northview Hotels & Resorts is seeking an experienced, creative, and execution-focused Pastry Chef to help bring the next culinary chapter of The King & Prince Beach & Golf Resort to life. This opening culinary leadership role will support the resort’s food and beverage transformation by overseeing pastry, baking, desserts, banquet sweets, special occasion items, and related production across the property.

Key Responsibilities

• Lead daily pastry and baking operations across the resort’s restaurants, banquets, events, amenities, golf club dining, and other food and beverage outlets.

• Execute established pastry menus, recipes, presentations, production standards, and quality expectations with consistency.

• Support opening readiness through pastry kitchen organization, equipment setup, ordering, production planning, recipe testing, training, and operational preparation.

• Partner closely with the Executive Chef and Culinary Director to ensure pastry execution aligns with the resort’s culinary direction, service standards, and guest experience.

• Produce high-quality desserts, breads, breakfast pastries, plated desserts, banquet sweets, wedding cakes or specialty items, amenities, and seasonal offerings as needed.

• Maintain consistency in flavor, appearance, portioning, temperature, texture, timing, and presentation.

• Create and maintain production schedules, prep lists, par levels, storage standards, and station organization.

• Ensure established recipes, plating guides, portion controls, and presentation standards are followed.

• Support banquet and event execution, including weddings, group functions, member events, holiday programming, and private dining experiences.

• Work collaboratively with culinary and front-of-house teams to support menu knowledge, timing, guest satisfaction, and special requests.

• Oversee ordering, receiving, inventory, storage, waste reduction, and cost control for pastry-related products.

• Maintain high standards for cleanliness, sanitation, food safety, equipment care, and kitchen organization.

• Support thoughtful use of seasonal, coastal, regional, and Southern-inspired ingredients in alignment with the resort’s culinary direction.

• Maintain a hands-on presence in production and service, especially during peak periods, events, and opening phases.

• Contribute to a kitchen culture rooted in hospitality, pride, professionalism, teamwork, accountability, and care.

Ideal Candidate

The ideal candidate is a hands-on pastry leader who combines strong technical skill with organization, consistency, and a genuine passion for hospitality. This person understands that pastry plays an important role in the overall guest experience, from the first breakfast pastry to a memorable dessert, wedding cake, welcome amenity, or special event moment. The Pastry Chef should be comfortable working within an established culinary direction and skilled at translating that direction into daily execution. They should bring creativity and craft, while also respecting standards, recipes, presentation expectations, and the overall vision for the resort.

Qualifications

• Significant pastry or baking leadership experience in a luxury resort, full-service hotel, private club, high-volume restaurant, bakery, or destination hospitality environment.

• Experience supporting openings, renovations, repositionings, or major operational transitions is preferred.

• Strong technical knowledge of pastry, baking, plated desserts, breads, breakfast pastries, banquet production, amenities, and special event items.

• Proven ability to execute established recipes, presentations, production standards, and quality expectations.

• Experience supporting weddings, banquets, group events, holiday programming, and high-volume pastry production.

• Ability to train, coach, and lead pastry cooks and other culinary team members.

• Strong organizational skills, including production planning, prep schedules, par levels, ordering, inventory, and waste control.

• Knowledge of food safety, sanitation, proper storage, allergen awareness, and kitchen cleanliness standards.

• Ability to work collaboratively with Executive Chef, Culinary Director, Food & Beverage leaders, banquet teams, and front-of-house teams.

• Strong communication, time management, problem-solving, and follow-through skills.

• A hands-on leadership style with pride in quality, consistency, presentation, and team development.

• Appreciation for coastal cuisine, Southern hospitality, seasonality, and sense of place.