Executive Pastry Chef

Keswick Hall and Club•Charlottesville, VA

27d•$0 - $100,000•Onsite

About The Position

Keswick Hall, a luxury boutique hotel nestled on 600 acres at the foot of the Blue Ridge Mountains, is seeking an Executive Pastry Chef. This role leads all pastry and baking operations for the property, encompassing three restaurants, a café, an amenity program, and the banquet department. The Executive Pastry Chef is accountable for product quality, consistency, creativity, cost control, and team performance across all outlets. Keswick offers an opportunity for career growth and development in an environment that fosters continuous learning and embraces diversity.

Requirements

Proven skill in producing wedding and specialty cakes
Advanced knowledge of baking and pastry techniques
Ability to manage multiple outlets and priorities at once
Excellent written and verbal communication
Positive, professional, self-motivated approach
Ability to work with detailed time management
Flexibility to work varied shifts, including evenings, weekends, and holidays
Culinary or pastry degree, certificate, or apprenticeship (or equivalent)
Minimum of 3-5 years of pastry experience in a fine dining or resort setting, preferably in a leadership role
A combination of education and experience will be considered
Kneel, bend, and stand for extended periods
Lift up to 50 pounds
Work in hot, steamy environments

Responsibilities

Lead the pastry team across all four outlets and banquets, setting standards for quality, consistency, and presentation.
Provide feedback and constructive feedback to the team.
Oversee daily pastry and bread production, ensuring each outlet is staffed, stocked, and prepared for service and events.
Partner with the Executive Chef and culinary leadership to align pastry operations with overall food and beverage goals.
Step in to work any station and support other departments when volume or staffing requires.
Perform other duties as assigned.
Showcase advanced baking, decorating, and plating skills by working hands-on alongside the team.
Design and present creative, seasonal menu items for restaurants, banquets, and special events, including VIP amenities, custom requests, wedding cakes and specials.
Inspect products and plated items daily for quality, freshness, and adherence to presentation standards.
Investigate and resolve food quality concerns immediately.
Monitor, analyze, and control labor and food costs across all pastry operations.
Prepare reports, schedules, and forecasts that keep the department on or under budget without sacrificing quality.
Work with the Executive Chef on fiscal planning and responsibility.
Maintain a clean, safe, organized work environment, including all kitchens, work areas, and equipment, in compliance with health and sanitation standards.
Continually improve guest and employee satisfaction while managing the operating budget.
Communicate clearly and consistently with culinary, banquet, sales and restaurant leadership.
Complete projects and tasks assigned by your manager and perform other duties as needed.