Pastry Chef

About the Job

The Pastry Chef leads pastry operations across The Seagate Resort, overseeing the creation, production, and presentation of exceptional pastries, breads, desserts, amenities, and baked goods for the hotel, Beach Club, Golf Club, Yacht Club, Bourbon Steak, banquets, special events, and member events. This role is responsible for building and developing a high-performing pastry department, maintaining quality and consistency, managing costs and inventory, and ensuring an elevated culinary experience across all outlets.

What You Do

· Lead the Pastry Department by hiring, training, coaching, counseling, and developing pastry team members in partnership with Human Resources and culinary leadership

· Develop and manage pastry production schedules to ensure timely, efficient, and consistent output across all resort locations and events

· Oversee food cost, payroll, purchasing, and inventory management for the pastry department to support budget and operational goals

· Manage procurement of pastry supplies, ingredients, equipment, and small wares to support department needs and quality standards

· Coordinate production of breads, pastries, desserts, amenities, and baked goods for resort outlets, banquets, special events, and member events

· Fulfill special requests and guest amenities with creativity, precision, and attention to detail

· Maintain high standards of cleanliness, organization, sanitation, and safety in kitchen and storage areas

· Ensure compliance with health department regulations, food safety requirements, and company standards

· Monitor quality, presentation, and consistency of all pastry products and take corrective action as needed

· Stay current on pastry trends, techniques, and luxury hospitality expectations to enhance offerings and guest experiences

· Perform additional duties and projects as assigned

What You Bring to the Table

· Minimum of 5 years of experience as a Pastry Chef in a high-volume luxury hotel or fine dining environment, including banquet experience

· Proven experience opening, building, or developing a pastry department, including equipment and small wares purchasing

· Strong understanding of restaurant, banquet, and resort culinary operations

· Exceptional attention to detail, organization, leadership, and team development skills

· Ability to manage multiple priorities and projects in a dynamic, fast-paced environment

· Highly adaptable, responsive to change, and able to multitask effectively

· Excellent written and verbal communication, presentation, and interpersonal skills

· In-depth knowledge of current pastry and baking trends, upscale dessert preparation, and presentation standards

· Strong cost control skills with a commitment to quality, consistency, and operational discipline

· Ability to drive between resort locations as needed

· Must pass a background check, including driving history