Executive Pastry Chef

Pyramid Global Hospitality•Naples, FL

33d•Onsite

About The Position

The Executive Pastry Chef is responsible for the leadership, development, and execution of all pastry, bakery, dessert, and confectionary operations throughout the resort. This position oversees the production of high-quality pastries, breads, desserts, wedding cakes, specialty confections, banquet desserts, restaurant offerings, and seasonal creations while maintaining exceptional standards of quality, consistency, sanitation, and profitability. The Executive Pastry Chef serves as a key culinary leader, driving innovation and guest satisfaction across all food and beverage outlets.

Requirements

Culinary degree or formal pastry certification preferred.
Minimum of 5–7 years of Pastry Chef or Exec Pastry leadership experience in luxury hotels, resorts, or high-volume catering operations.
Previous experience managing pastry operations in a multi-outlet environment preferred.
Experience with luxury banquet and wedding dessert production highly desirable.
Advanced knowledge of pastry arts, baking techniques, chocolate work, sugar work, and cake decorating.
Strong leadership, organizational, and communication skills.
Ability to manage multiple projects and deadlines in a fast-paced environment.
Proficiency in recipe development, food costing, and inventory management.
Knowledge of current pastry trends and luxury hospitality standards.
Proficiency with kitchen management and purchasing systems preferred.
Ability to stand and walk for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to work in hot, cold, and humid kitchen environments.
Flexibility to work evenings, weekends, holidays, and special events as required.

Responsibilities

Lead and manage all pastry and bakery operations for restaurants, lounges, banquets, catering, room service, retail outlets, and special events.
Develop innovative dessert menus that align with the resort’s culinary vision and luxury positioning.
Create seasonal, holiday, and promotional pastry offerings.
Maintain consistency in recipe execution, presentation, and product quality.
Collaborate with Director of Culinary and culinary leadership team on menu development and special events.
Oversee daily production of breads, pastries, desserts, cakes, chocolates, and specialty items.
Ensure all products meet established standards for taste, appearance, freshness, and portion control.
Monitor inventory levels and production schedules to minimize waste and maximize efficiency.
Implement quality assurance procedures and conduct regular product evaluations.
Recruit, train, mentor, and develop pastry team members.
Create production schedules and manage labor to meet operational needs and budget goals.
Conduct performance evaluations and provide ongoing coaching and feedback.
Foster a positive, collaborative, and professional work environment.
Manage pastry department labor and food costs to achieve budgeted goals.
Control inventory, ordering, and receiving of all pastry-related products.
Analyze product performance and recommend pricing strategies.
Identify opportunities for operational efficiencies and cost savings.
Design and execute desserts for weddings, galas, corporate functions, and resort events.
Coordinate pastry production with banquet and catering teams.
Create custom cakes, plated desserts, dessert displays, and specialty presentations.
Ensure compliance with all local, state, and federal health regulations.
Maintain sanitation standards in accordance with resort policies and HACCP guidelines.
Ensure proper storage, handling, and labeling of all products.
Maintain a clean, organized, and safe work environment.