Pastry Chef at Saint John's Resort

Schulte Hospitality Group•Plymouth, MI

7d•Onsite

About The Position

Saint John's Resort is seeking an innovative, passionate, and highly skilled Pastry Chef to lead its pastry and bakery operation. The resort, located on nearly 200 acres in Plymouth, Michigan, is a premier luxury destination featuring guest rooms, multiple restaurants, championship golf, wellness experiences, and extensive event space. As part of Humanitarian Hotels, the resort's operations support charitable initiatives through the Pulte Family Charitable Foundation. The Pastry Chef will be responsible for the strategic leadership and daily execution of all pastry and bakery operations, creating exceptional desserts, artisan breads, plated presentations, wedding cakes, specialty confections, banquet offerings, seasonal features, and retail bakery items, ensuring consistency, creativity, and operational excellence. Schulte Companies, the management company, emphasizes a service culture and invests in associate growth and development.

Requirements

3+ years of progressive pastry leadership experience in luxury hotels, resorts, clubs, or high-end restaurants
Experience overseeing pastry production for large-scale banquets, weddings, and multiple dining outlets
Strong leadership, coaching, and team development skills
Exceptional creativity balanced with operational discipline
Expertise in breads, plated desserts, wedding cakes, chocolates, specialty confections, and modern pastry techniques
Strong financial acumen including labor management, purchasing, and food cost controls
Food Safety Certification

Nice To Haves

Culinary or Baking & Pastry degree

Responsibilities

Lead all pastry and bakery production for restaurants, banquets, weddings, and special events.
Inspire, mentor, develop, and coach a high-performing pastry team while fostering an engaging, inclusive culture.
Recruit, hire, train, and retain exceptional culinary talent.
Design innovative seasonal dessert menus and specialty offerings that reflect current culinary trends while honoring luxury hospitality standards.
Ensure exceptional quality, consistency, presentation, and execution across every guest touchpoint.
Maintain rigorous food safety, sanitation, and quality assurance standards.
Oversee ordering, inventory management, recipe costing, labor planning, and food cost controls.
Collaborate with Executive Culinary Leadership and Food & Beverage teams to elevate the overall resort dining experience.
Drive operational efficiencies while maintaining the highest standards of craftsmanship.
Execute Schulte's safety and accident prevention programs.
Perform other duties that support the success of the culinary operation and resort.