We are seeking an Executive Pastry Chef for our four-season, full-service luxury resort situated in beautiful Stowe, Vermont. Our Executive Pastry Chef will be responsible for leading all aspects of pastry menu development and execution throughout the resort including crafting innovative, high-quality desserts, breads, and pastries from scratch for all F&B outlets. Our Executive Pastry Chef will oversee the entire pastry department, ensuring the team has the necessary tools and resources to consistently create exceptional products. The ideal candidate will deliver an unwavering passion for desserts, a cheerful outlook, and an outstanding work ethic.

Responsibilities

• Demonstrate efficiency, effective communication, a friendly demeanor, and a profound commitment to hospitality and professional growth.
• Oversee daily production for the resort, including cookies, breads, cakes, pastries, and desserts.
• Lead and manage the entire Pastry department to ensure high-performance levels, consistent execution of pastry offerings, and timely service.
• Collaborate closely with the Assistant Director of F&B, maintaining positive working relationships and clear communication with kitchen and service teams.
• Develop recipes to meet resort style, specifications, and culinary excellence standards.
• Manage inventory and food costs, including ordering and purchasing food, cleaning supplies, equipment, and uniforms.
• Interview, hire, train, and develop all pastry kitchen staff.
• Prepare and cost dessert and pastry menus for all resort outlets, while also overseeing employee scheduling and labor costs.
• Standardize production recipes and plating guides to ensure consistent quality and presentation.
• Address special guest requests, including dietary needs and special occasion cakes.
• Maintain a safe, organized, and clean kitchen environment.
• Manage budget and inventory control.
• Maintain regular communication with the Assistant Director of F&B to facilitate information flow.
• Oversee customer complaints or product issues professionally.
• Foster a positive work environment within the pastry department.
• Attend relevant courses or seminars, as necessary.
• Perform other duties as assigned by the Assistant Director of F&B.

Qualifications

• Two years of technical school or a certified apprenticeship is preferred.
• Minimum 5 years of experience in all phases of baking in a high-volume setting.
• The ability to create decorative showpieces for buffets is desirable.
• Strong cake decorating skills.
• Flexibility to work weekends, holidays, and varying shifts.
• Proven experience in labor and food cost management.
• Exceptional organizational skills with a history of meeting deadlines.
• Purposeful with the ability to set and achieve department goals.
• Excellent interpersonal and communication skills.
• Strong analytical and problem-solving abilities.
• Background in high-profile restaurants, hotels, and/or resorts is preferred.
• Working knowledge of various computer software programs.

Benefits

• Competitive Base Salary and Bonus
• Medical, Dental, and Vision Insurance
• STD and LTD Insurance
• Life Insurance
• Employee Assistance Program
• 401K w/ Matching
• Relocation
• Temporary Housing