Luxury Executive Pastry Chef

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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

At Goodwin Recruiting, we are committed to our core values and providing world class customer service. We are committed to helping our clients navigate and comply with the complex and ever-changing labor laws as well as help ensure that in every hiring decision, internally and with our client partners, that all viable candidates are considered, and the most qualified candidate is offered the role. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table. We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share.

JOB ID: 168285

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Ed Gromacki

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