This is an extraordinary opportunity for a visionary pastry leader to shape the dessert and bakery program at a luxury boutique hotel. The Executive Pastry Chef will oversee all pastry operations across multiple outlets, banquets, and in-room dining, ensuring every creation reflects Forbes Five-Star standards of artistry, precision, and consistency. This role is ideal for a chef with fine dining pedigree, luxury hotel experience, and the ambition to mentor the next generation.

EPC Responsibilities:

• Leads pastry and dessert operations across restaurants, lounges, banquets, and in-room dining.
• Develops and implements innovative dessert menus aligned with luxury positioning.
• Oversees daily pastry kitchen operations, ensuring compliance with recipes, presentation, and quality standards.
• Collaborates with the Executive Chef and Food & Beverage Director on seasonal menus and special events.
• Maintains inventory, cost controls, and purchasing for pastry ingredients and equipment.
• Recruits, trains, and mentors pastry chefs, bakers, and support staff, fostering creativity and professional growth.
• Conducts performance evaluations and promotes a culture of teamwork, craftsmanship, and respect.
• Ensures all desserts and breads are prepared with precision, elegance, and consistency.
• Maintains strict adherence to food safety, sanitation, and hygiene standards.
• Engages with guests and VIPs when appropriate to personalize the culinary experience.
• Represents the pastry team at events, photo shoots, and media opportunities.

EPC Qualifications:

• Minimum of 5–7 years of pastry experience, including 3+ years in a leadership role within a luxury or Five-Star hotel or fine dining establishment.
• 7-10+ years of fine dining experience with progressive career growth preferred.
• Michelin-star, Forbes 5-star, or James Beard experience/background is required.
• Proven expertise in French pastry, chocolate work, artisan breads, and plated dessert presentation.
• Experience in both à la carte and hotel banquet settings, but not banquet-only.
• Strong organizational, leadership, and mentoring skills with emotional intelligence and maturity.
• Culinary Arts or Pâtisserie degree or certification preferred, but not mandatory.
• Food Manager Certification required.
• Ability to work actively on their feet for 8–10 hours per day, including cooking on the line when required.

EPC Compensation & Benefits:

• Industry leading competitive base salary with performance-based bonus plan.
• Medical, dental, and vision insurance.
• Company-paid short-term and long-term disability.
• 401(k) with employer match.
• Paid Time Off (PTO).
• Hotel travel discounts.
• Team Member Assistance Program.

Apply here or reach out directly to me at egromacki@goodwinrecruiting.com