Pastry Chef

The Observatory Sun Valley, A Viceroy Resort•Ketchum, ID

1d•Onsite

About The Position

The Pastry Chef is responsible for the preparation, production, and presentation of all pastry and dessert offerings across the resort’s dining outlets. This role requires creativity, consistency, and the ability to perform in a fast‑paced, high‑volume, seasonal environment while maintaining the resort’s culinary standards and guest experience expectations. The property, located at the southeast corner of Main Street and River Street East in Ketchum, Idaho, will be Sun Valley’s first luxury hotel and for-sale residence offering, featuring 73 guest rooms and 12 penthouse residences with sweeping views of Idaho’s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve.

Requirements

Proven experience as a Pastry Chef or Pastry Cook in a hotel, resort, or high‑volume hospitality environment
Strong knowledge of baking techniques, desserts, and pastry presentation
Ability to work early mornings, nights, weekends, and holidays
Experience working efficiently under pressure during peak service
Knowledge of food safety and sanitation standards

Nice To Haves

Experience with banquet and large‑scale event production preferred

Responsibilities

Prepare, bake, and present a wide variety of pastries, desserts, breads, and confections according to resort standards
Execute daily production for restaurants, banquets, and special events
Adapt menus seasonally and for high‑volume periods (holidays, peak ski season, events)
Ensure consistency in quality, flavor, and visual presentation across all outlets
Assist in menu development and dessert specials in collaboration with the Executive Chef
Maintain a clean, organized, and efficient pastry kitchen
Follow all food safety, sanitation, and HACCP standards
Ensure proper storage, labeling, and rotation of ingredients
Monitor equipment condition and report maintenance needs
Comply with health department and company safety regulations
Work collaboratively with culinary, banquets, and front‑of‑house teams
Model professionalism and teamwork in a high‑pressure environment