Pastry Chef

About Us

We are a small group of three food businesses in the Vail Valley, with a shared commitment to doing things well:

· HOOKED Beaver Creek – an upscale seafood and sushi restaurant in Beaver Creek Village, named Best Fine Dining and Best Sake in Best of Vail 2026.

· Michel's Bakery – a French-style wholesale and retail bakery supplying Vail hotels, cafés and caterers.

· R Farmers Market & Kitchen (RFM) – a market, kitchen and café at 51 Beaver Creek Place in Avon, serving breakfast and lunch seven days a week.

Our pastry kitchen works alongside RFM and supplies sweets to all three.

Role Summary

We are hiring a Pastry Chef to lead sweet production across our three businesses. The focus is pastry and desserts. You will produce viennoiserie and pastries for hotel and café customers, stock the RFM retail sweets case, run holiday dessert preorders, and create plated desserts for HOOKED. You will report to João Fernando Matos, bakery partner and executive pastry lead, and to ownership.

Responsibilities

· Produce laminated doughs and viennoiserie, including croissants, mini croissants and cinnamon rolls, to a consistent standard.

· Prepare assorted mini pastries for hotel banquets and events.

· Make cakes, tarts, cookies and other sweets for the RFM retail case.

· Handle limited pastry-based savory items: pastry crusts, quiche, savory tarts, hand pies and pot pie crusts.

· Develop and execute plated desserts for HOOKED dinner service and private events, working closely with the HOOKED culinary team.

· Fulfill wholesale pastry orders accurately and on time, including early-morning deliveries (for example, hotel orders due by 6:30 a.m.).

· Plan and produce seasonal holiday menus and preorders, such as Thanksgiving pies and desserts.

· Maintain standardized recipes, cost recipes, and keep quality and portioning consistent.

· Manage pastry inventory, ordering and receiving.

· Follow food safety, sanitation and allergen labeling standards, including HACCP practices and the Colorado Retail Food Establishment Rules.

· Train, schedule and lead bakers and pastry staff.

Qualifications

· 3–5 years of pastry experience in a high-volume bakery, hotel or restaurant setting.

· Strong lamination skills and solid experience with viennoiserie.

· Broad pastry and dessert skills: cakes, tarts, cookies, creams, custards and plated desserts.

· Experience leading or training a small team.

· Organized and reliable under tight production deadlines.

· Available for early mornings, weekends and holidays.

· Able to lift 50 lb and stand for long shifts in a hot kitchen.

· ServSafe certification is a plus.

Schedule

· Early-morning production shifts, typically starting at 4:30 a.m.

· Weekends and holidays required, with heavier production during ski season and the holiday season

· Occasional evening hours to support HOOKED dinner service and private events

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Employee discount

Work Location: In person

Salary : $70,000 - $80,000