Pastry Chef

Responsibilities

• Prepare, bake, and present a wide variety of pastries, desserts, breads, confections, and specialty baked goods according to resort standards.
• Execute daily pastry production for restaurants, banquets, café operations, in-room dining, special events, and seasonal programming.
• Maintain consistency in quality, flavor, portioning, and visual presentation across all pastry offerings and outlets.
• Assist with dessert menu development, seasonal offerings, specialty features, and recipe standardization in collaboration with culinary leadership.
• Adapt production and menus seasonally and during high-volume periods including holidays, peak ski season, weddings, and resort events.
• Maintain organization, cleanliness, sanitation, and operational readiness throughout pastry production areas.
• Ensure proper storage, labeling, dating, rotation, and handling of all food products and ingredients.
• Follow all food safety, sanitation, HACCP, and health department regulations and standards.
• Monitor product quality, freshness, and inventory levels throughout all pastry operations.
• Assist with inventory management, requisitions, waste control, and operational organization of pastry ingredients and supplies.
• Monitor equipment condition and communicate maintenance concerns promptly to leadership and Engineering.
• Support banquet and large-scale event production while maintaining quality and presentation standards.
• Provide support across broader culinary operations, including savory and regular food production, as operational needs and business levels require.
• Work collaboratively with culinary, stewarding, banquet, and front-of-house teams to support seamless resort operations.
• Aid in training and development of pastry and culinary team members as operational needs require.
• Participate in mock service exercises, operational walkthroughs, and pre-opening culinary initiatives as needed.
• Utilize proper communication and teamwork to support operational efficiency throughout culinary operations.

Qualifications

• Previous experience as a Pastry Chef, Executive Pastry Chef, Pastry Cook, Baker, or related culinary role in a hotel, resort, restaurant, or high-volume hospitality environment preferred.
• Previous luxury hospitality or pre-opening experience preferred.
• Strong knowledge of baking techniques, pastry production, desserts, breads, chocolate work, and presentation standards.
• Experience supporting banquet, wedding, and large-scale event production preferred.
• Savory culinary experience is considered an asset.
• Knowledge of food safety, sanitation, HACCP standards, and health department regulations.
• Ability to work efficiently under pressure in a fast-paced, seasonal luxury hospitality environment.
• Strong organizational, communication, and teamwork skills.
• Ability to multitask, prioritize responsibilities, and maintain consistency during high-volume service periods.
• Ability to effectively communicate, both verbally and in writing, with guests, employees, and leadership at all levels.
• Must maintain a positive, professional, and service-oriented demeanor at all times.
• Ability to stand, walk, bend, kneel, lift, and perform physical kitchen duties throughout the shift.
• Ability to work early mornings, evenings, weekends, holidays, and varying shifts based on operational demands.
• Maintain confidentiality and professionalism in all guest and operational matters.